Kenyan Chapati
This Kenyan version of chapati is similar to those from India or Pakistan and is now a staple in many Kenyan homes.
Ingredients
- 375 g all-purpose or wheat flour
- 1 tsp alt
- 1 tsp sugar
- 3 quarts water
- 1 quart vegetable oil
Instructions
- Place the flour into a bowl.
- Put the salt, sugar, 2 tbsps of oil, and 1 ½ cups of water in a separate bowl and stir until the salt and sugar have dissolved.
- Add the liquid mixture in step 2 to the flour (step 1) and mix well.
- Keep kneading for 10 minutes, adding more flour if needed, until the dough becomes non-sticky. Add 2-3 tbsps of oil and continue kneading until the oil has mixed in well and the dough is soft. Cover the dough and leave for 40 minutes.
- Once rested, divide the dough into 10-15 equal parts, forming them into ball-like shapes. Arrange them on a flat surface dusted with flour. Cover them with a damp tablecloth to avoid drying out.
- Dust a flat surface with flour, take one ball of dough and roll it out into a circular shape. Brush oil on top and then roll it up into a rope-like shape. Next, coil the rope up into a spiral and flatten with the ball of your hand. Repeat this process with all the balls of dough.
- Now, roll each of the spirals out into a circular shape again.
- Place the rolled-out chapati in a warm pan with a little oil and fry on each side on medium heat until golden brown. Place your cooked chapati on a flat plate and cover with aluminum foil.
- Repeat the last 2 steps with the rest of the spirals of dough.
Notes
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