chapati

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chapati recipe from here . Also, for a detailed video for making chapati, click here. We ate these all the time in Tanzania! They are pretty greasy, which really prevented us from losing too much weight through all the giardia… Anyways, this was actually pretty easy to make with Erin and Abby!

Ingredients

  • 5 cups all purpose flour (not self rising)
  • 2 cups warm water
  • 1 ½ tsp Salt
  • ½ cup Canola/Vegetable oil (heated then cool down) You will not use all of it.
  • 2 cups Extra lour for kneading

Preparations

  1. In a large mixing bowl, measure 5 cups of flour.
  2. In another bowl, mix salt, 3 tbsp of oil, and 1 ½ cup of water, stir until the salt dissolves.
  3. Pour the above water in the flour bowl. Mix well; and keep adding the remaining water until dough becomes soft.
  4. Knead the dough for 10 – 15 minutes; add flour if needed.
  5. 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 clean cloth.
  6. Right away:
      1. With a rolling pin, roll one part of the dough thinner than ¼ centimeters (never mind if it is not a perfectly round).
      2. Brush oil on top
      1. Roll the dough up like a rug
      1. Create a coil shape with the “rug” of dough
    1. Then return it to the same place and cover.
    2. Repeat 6(1) to 6(5) until you finish the rest
      .
  7. After you are done with the above, take the first part that you rolled.
  8. With a rolling pin, roll to a nice round flat shape that is about ¼ centimeters thin. (Use flour to prevent the dough from sticking to the rolling pin and the surface)
  9. Make four more by repeating process 8. (You will roll the rest as you are cooking).
  10. Heat a non-stick pan on medium heat (use a round pancake pan)
  11. Wipe the pan to remove any oil.
    1. 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.
    2. 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.
    3. If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again.
    4. After about 30 seconds remove the chapati from the pan and put it on a plate and cover with a foil paper.
    5. Repeat umber 12(1) to 12(4) until you finish the rest.
  12. While you are cooking, find some time and repeat number 8 for the rest of the chapati so that you will be able to put them on the stove before you finish the first 4 that you rolled.
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