It is one thing to know how to make chapatis the simplest way, and it is another thing to become a pro at making the best soft-layered chapatis in town.
Chapatis are one of Kenya’s renowned staple foods, especially during festive seasons like weddings, ruracios, and even Christmas. They are the easiest and yet the hardest dishes to make.
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Here are some tips that will get you to make the best chapatis in no time:
Ingredients
3 cups of flour (dependent on the number of people you are cooking for)
1 ½ cups of warm water
1 tablespoon of sugar
1 tablespoon of salt
Vegetable oil/any oil of preference for frying
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What to do
- Add the cups of flour to a mixing bowl
- Using another bowl, add the 1 tablespoon of salt, sugar, and vegetable oil and stir until well mixed
- Add the mixed salt, sugar, and oil into the flour bowl and mix thoroughly
- Keep kneading for 10 minutes and add more flour if needed until the dough becomes non-sticky. Add 2-3 tbsp of oil and continue kneading until the oil mixes well and the dough is soft. Cover the dough and leave it for 40 minutes.
- After 40 minutes, divide the dough into 10 – 15 equal parts making ball-like shapes. Arrange them on a flat surface dusted with flour (It is advisable to cover them with a damp tablecloth to avoid drying).
- Dust flour in a flat place and take one of the balls and start rolling with a rolling pin to a circular shape, brush oil on top and roll it inwards to form a rope-like shape, then create a coil-like shape and press the ball down with your palm to make it flat. Repeat this process with the rest of the remaining balls of dough.
- Start rolling each of the coil-like shape doughs with the rolling pin to form a circular shape again.
- In a hot pan, place the rolled-out circular chapati and fry each side with little oil until it’s golden brown on medium heat. Place your cooked chapati on a flat plate and cover it with aluminum foil.
- Repeat this step with the rest of the coil-like dough.
- Serve with your favorite stew. (Best while served hot)
