Kenyan style Chapatis are made with a flour dough that is wound into a coil before being rolled into a flat round circle. The dough is then fried on a skillet accompanied by plenty of oil so it becomes crispy on the edges but remains moist and doughy on the interior.
Chapatis can be considered more of a special form of Kenyan food, a treat to eat. Chapatis go well with fried cabbage, beans, or even just rolled up with a cup of tea!
To make chapatis, here’s what you need;
- 2 cups of white flour
1/2 teaspoon of salt
- Mix dry ingredients well. Add 1 tablespoon of oil to the flour mixture and mix in with your hands until flour feels a little bit like sand. Add enough water to form an elastic dough.
- Divide the dough into 4 equal parts. Roll out 1 ball into a circle and spread 1/2 teaspoon oil over it. Roll the circle up, like a jelly roll, then roll it up again. It should resemble a snail shell.
- Do the same for the other three balls.
- Let the dough sit 20 minutes to 8 hours, depending on when you make them.
- Roll out into circles 10 to 12 inches in diameter.
- Melt a bit of shortening in a frying pan and wait until it is hot to cook the chapati.
- Cook rapidly and watch them bubble up.
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Writer: Ann Okoli