Kenyan chapati
- Add the flower, salt and if wanted 2 tablespoons of sugar to a big mixing bowl
- Stir the dry ingredients
- Add a fair amount, say 200 milliliters of the water to the bowl
- Mix the water and the dry ingredients with hand of with doughmixer
- Mix and add water untill a firm, moist, but non sticky dough exsists
- Add 2 tablespoons of oil to the mixture
- Knead dough for about 10 minutes, untill dough feels soft and elastic
- Cover the dough and let it rest for approximatly 1 hour
- After 1 hour cover the worksheet with flower, to prevent the dough from sticking to the surface, than split the dough and unroll it to a slice of 0,5-1cm thick
- Cover the topside of the slice with a fair amount of oil
- Slice the dough in stripes of 5 cm wide and 30 cm long, if the slice is shorter, dont bother just 'glue' 2 slices to make it one
- Roll up the slice with the oillayer faced in, tuck the end of the doughstripe in the middle
- When finished with all the small doughballs, let them rest again for 30 minutes
- After 30 minutes roll the doughballs out separatly untill they have the diameter of the pan you're going to bake them in
- A non stick pan works best for this recipe
- First bake all the chapati's in a smoking hot pan on both sides for 30 seconds or untill brown spots appear in the dough
- When all the chapati's are baked put the chapati's back in the pan, pay attention this is a quick movement
- Add oil on top of the chapati, about a tablespoon or until the top of the chapati is covered
- Quickly turn the oil side to the pan and whilst twisting the chapati to prevent it from burning, add oil to the other side
- Turn the chapati to let the other side bake
- Repeat this process with all the chapati's
Serves nice with beanstew, potatoe stew, meatstew but my alltime favorite lentilstew!
Ready In: 120 min.
Ingredients:
- 1 kg of plain flour
- lukewarm water
- pinch of salt
- (optional) sugar
- sunflower oil
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