Chapati… or Chapo…is a common meal here in Kenya. I love chapati/ chapatis. Since I was growing up I always got extremely excited every time my mum used to declare we are eating chapati for the day. Am sure am not the only one who used to get overwhelmed with excitement over chapos :). Until now am sure we all are 😀
Although many people avoid making chapati, it is very easy to make them and all you need is to practice. With patience and the right ingredients, you can learn how to make Kenyan chapati dough and make delicious and soft chapatis within a short period of time.
Chapati can be eaten with a lot of dishes from cabbage to stew. Kenyan chapati is a common swallow dish that many can’t resist. What you need to know is that kneading chapati dough the wrong way can make you chapati to be hard. Another thing that makes chapati hard is cooking on very high heat. There are different types of Kenyan chapati; direct chapati and layered chapati.
Making chapati require flour, water, sugar, salt and oil. So, let head to the kitchen and learn how to make chapatis.
How To Cook Kenyan Chapati
•Prep time: 1 hr
•Cook time: 30 mins
•Yields: 3 servings
2 1/2 cups of Chapati flour ( Unga wa ngano) or All purpose Flour ( Plus extra for kneading and dusting)
2 Tbsp of Oil
1 tsp of Salt to taste
1 tsp of Sugar to taste
1 cup warm Water
1.In a bowl put 2 1/2 cups of flour, add salt and sugar.
2.Add 1 cup of warm water
3.Mix the flour and water to form a thick paste.
4.Add more flour to make it more thick but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity)
5. Apply the 2 tbsp oil to the dough once you have attained the right extensibility and elasticity.
6.Cover the dough for 30 minutes. This makes the chapati dough to rest and spreading it becomes very easy.
7.Once the 30 minutes are over, roll your chapati dough into small ball according to the number of chapati you want to make.
8.Spread each chapati dough ball with a wooden rolling pin into circular flat bread adding flour where necessary so as to avoid the bread from sticking to the surface.
9. Heat oil in a pan and fry each chapati until they are over.
10. Put your cooked chapati in plastic wrap or container and cover. Serve after 20 minutes with a meal of your choice.