East African Chapati

Step 1

In a large bowl add flour and make a well then add sugar , salt

Step 2

, followed by water , ghee or oil

Step 3

Knead to form a soft and sticky dough.

Step 4

Place dough on a heavily floured board and knead for about 8-14 minutes. Continue to flour dough as needed to facilitate kneading . Be careful not to over do it. Dough should be soft , elastic and smooth.

Step 5

Divide dough into 6 or 8 pieces according to preference and let it rest .The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender chapati.

Step 6

Using a rolling pin roll out dough into a circle. They do not have to be perfect circles.

Step 7

At this stage you may proceed to cooking . However, if you want chapatis with layers you have to do the next steps.

Step 8

Lightly oil chapati dough with ghee. Be gentle with the oil.

Step 9

Then place dough on a heavily floured plate , press the dough down.

Step 10

Turn dough over and press down – lightly shake off excess flour.

Step 11

Shape dough like you would shape a paper fan- Starting at one end, all the way to the opposite end.

Step 12

Then coil l it up- like in the picture.

Step 13

When all the dough has been coiled up , cover the dough with a damp cloth and let them rest for 20 minutes.

Step 14

Glently flatten out coiled dough and roll out . Begin rolling out the dough from the center working outwards.

Step 15

Rotate the dough out each time you roll it . This helps to make a perfect circle. Make sure they are not roll out to thin . Chapatis are not meant to be thin- 1/4 inch dough thickness is good.

Step 16

Oil pan. Then place dough on the pan. I used crepe pan to make this chapati- a skillet will work as well.

Step 17

Heavily oil the other side of the dough making sure you oil the edges too.

Step 18

Cook for about 2-3 minutes rotating as need until golden brown.

Step 19

Serve warm.