This brilliant recipe called Chapati is an original indian food which is also really popular in east-africa especially places like Kenya, Tanzania etc and is part of many African dishes. Many kenyan or other african stews can be eaten with this delicious flatbread.
- 3 cups white flour, plus a bit extra to dust the counter top
- 0.5 teaspoon salt
- 1 cup luke-warm water
- vegetable oil
- Combine the flour, salt and 2tablespoon oil in a large bowl.
- You can add 0.5 tsp of sugar if you want to sweeten it a bit.
- Add water slowly over time and mix with your hands until well combined.
- If the dough is too wet or too dry, add a bit more water or flour as needed.
- Knead for 10 minutes the dough should not stick to the bowl, otherwise add a bit more flour.
- Leave the dough to rest for 1hr, covered with a damp cloth.
- Preheat a large frying pan/ skillet and brush the surface with 1 tablespoon of oil
- Divide the dough into 10 equal balls.
- Dust work surface with flour and flatten the balls slightly between the palms of your hands , then place one onto a floured board and roll into large flat and round very thin sheets.
- Lay the rolled sheet on the griddle or pan and cook for about 30-60 seconds or until the surface is bubbling.
- Turn it over with tongs and cook the other side for 30 seconds or until brown spots appear.
- Repeat with the remaining balls flouring the board when necessary.
- Stack the cooked chapatis on a warm plate and cover with a plate or foil to keep them warm.