Scribd
Upload
713 views

Chapati Recipe

Chapati is an unleavened flatbread that is a staple food in East Africa. It is normally served with vegetables to pick up other foods. Chapati travels well once cooled and can be mistaken for store-bought flatbread by other volunteers due to its authentic taste. The recipe calls for mixing flour, salt, oil and water into dough balls that are rolled and cooked on a hot pan to make soft, bubbly flatbreads. Variations include adding cinnamon sugar or using whole wheat flour for a healthier version.

Uploaded by

sketchdogg
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
713 views

Chapati Recipe

Chapati is an unleavened flatbread that is a staple food in East Africa. It is normally served with vegetables to pick up other foods. Chapati travels well once cooled and can be mistaken for store-bought flatbread by other volunteers due to its authentic taste. The recipe calls for mixing flour, salt, oil and water into dough balls that are rolled and cooked on a hot pan to make soft, bubbly flatbreads. Variations include adding cinnamon sugar or using whole wheat flour for a healthier version.

Uploaded by

sketchdogg
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

Chapati Recipe

Chapati is an unlevened (no yeast or baking powder) flat bread and a staple food among the Swahili speaking people of East Africa. Chapati is normally served with other foods like sukuma wiki (a vegetable dish) and other vegetables. Tear off pieces of a chapati and use it to pick up other foods. Chapati is a bread and a utensil. Chapati travels well once it is cooled. I brought some chapatis I made when I was travelling in Kenya. Another Peace Corps volunteer saw my chapatis and thought I bought them from a street vendor! I made chapatis all the time and they had become very authentic in the process.

Recipe: 2 cups white flour 1/2 teaspoon salt oil water 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 (I prefer a cast iron pan) and wait until it is hot to cook the chapati. Cook rapidly and watch them bubble up. Makes 4 chapatis.

Variations: * Spread some butter or margarine on the warm chapati and sprinkle some cinnamon sugar on it for breakfast.

Healthy Substitutions and Variations: * Use 1/2 white flour and 1/2 wheat flour or all wheat flour to make a healthier chapati. * Substitute 1/4 cup teff flour for 1/4 cup wheat flour to add more fiber to the chapatis. * Skip the oil used when rolling up the chapatis. * Cook the chapatis on a dry skillet or frying pan.

You might also like