Chapati - A soft-layered and delicious Kenyan delicacy

Ingredients

• Ingredients
• 3 cups wheat flour (preferably high gluten flour)
• 1 tsp fine salt
• 2-3 tbsps ghee (or high fat shortening)
• 1.5 cups of hot water (a little extra for kneading)
• 1 extra cup of flour for dusting
• 3 tbsp melted ghee for frying.

Instructions

1. 1

   Method

2. 2

   · Place 3 cups of flour and add salt in large bowl.

3. 3

   · Rub in the ghee, then gradually add the hot water, or enough to form a firm dough.

4. 4

   · Mix with a wooden spoon. If the dough is sticky, let it cool for 10 minutes.

5. 5

   · If using a stand mixer, use a dough hook and let it mix for 10 minutes.

6. 6

   · If kneading by hand, turn the dough on a well-flour surface and knead for 10 minutes until smooth.

7. 7

   · Should you notice that the dough is too sticky, add a little flour at a time until a firm dough form. Don’t add too much flour.

8. 8

   · Place the dough into a bowl and cover with a kitchen cloth or plastic wrap and set aside for one hour.

9. 9

   · Divide the dough into 14-16 ports and roll into 15 circles.

10. 10

    · Brush the rolled out chapati with melted ghee and form spiralled balls, repeat the process, then cover and let the oiled dough rest for 10 minutes.

11. 11

    · You can also roll the dough balls into a circle, cut each circle at the centre then roll tightly to form a cone shape, press each cone shaped ball down on the pointed top.

12. 12

    · Reroll the oiled dough balls into a 15 cm (5inches) circle.

13. 13

    · Head a thick bottomed pan or tawa on medium heat.

14. 14

    · Cook one chapati at a time, dry frying each side until brown bubbles appear, then brush each side with ghee, flattening the surface with a spoon or flipper until both sides are golden brown.

15. 15

    · Repeat this process with all chapatis, cooking each side for 15-20 seconds.

16. 16

    · Place the in a clean kitchen towel, inside a bowl and cover tightly with a lid. This step will keep your chapatis warm and soft.

17. 17

    · Serve with your favourite stew.