Chapati East African Bread Recipes

CHAPATI (EAST AFRICAN BREAD)

Steps:

• Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat a skillet or griddle over medium heat.
• Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.

CHAPATI, AN EAST AFRICAN VARIATION

Steps:

• In a large mixing bowl, measure 5 cups of flour.
• In another bowl, mix salt, 3 tablespoons of oil, and 1 1⁄2 cup of water, stir until the salt dissolves.
• Pour mixture in the flour bowl. Mix well; and add the remaining water until dough becomes soft.
• Knead the dough for 10 - 15 minutes; add flour if needed.
• Divide in 11 to 15 equal parts (make a ball like shape), arrange them on a flat surface, and then cover with plastic wrap or a white clean cloth.
• Remove ball and place on flat surface sprinkled lightly with flour. Dust rolling pin with flour to keep it form sticking. With a rolling pin, roll the dough thinner than 1⁄4 centimeters (it's okay if it's not perfectly round).
• Brush oil on top.
• On the side facing you, make one centimeter fold, then roll forward with both two hands.
• Make four. You will roll the rest as you are cooking.
• Heat a non-stick pan on medium heat (use a round pancake pan). After it is heated, sprinkle a few drops of water on it. If the drops dry right away, the pan is ready.
• Place the chapati you have just rolled on a heated pan. After about a minute, check the bottom of the chapati, if it is golden brown, and the top is translucent, flip it over.
• Brush a little bit of oil on the top of the chapati, then check to see if the bottom is cooked and is golden brown.
• If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again.
• After about 30 seconds remove the chapati from the pan and put it on a plate and cover with a foil paper.

CHAPATI (EAST AFRICAN BREAD)

Steps:

• All ingredients should be allowed to come to room temperature if they have been in the refrigerator.
• Mix flour and salt in a bowl.
• Slowly mix in enough water to make a thick dough.
• Mix in one spoonful oil.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour.
• Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
• Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
• Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
• Place in warm oven as they are done and serve with butter and any curry, stew or soup dish.

INDIAN CHAPATI BREAD

Steps:

• In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
• Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.