from: all over Africa | cooking method: pan frying
Chapatis or Chappatis (singular Chapati or Chappati) are round, flat, unleavened bread common in West Asia, particularly India. They are also popular in Eastern Africa, especially among the Swahili people and in Swahili-speaking countries. The Malay and Indian populations of South Africa also eat chapatis.
Serve chapatis with any African curries.
What you need
- two cups all-purpose flour (or whole-wheat flour, or a mixture of the two), sifted
- one teaspoon salt
- warm water
- cooking oil
What you do
- 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.
- Cover the finished chapatis and place them in a warm oven until they are all done.
- Serve with butter, and any curry, soup, or stew.
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