Chapati RecipeOrigin: East Africa Period: Traditional |
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These Indian, unleavened, flat breads were introduced to East and South Africa by Indian traders and settlers. They are particularly common amongst the Swahili-speaking peoples of East Africa. Ingredients:
450g plain flour 
Chapati Preparation:Method:Sift the flour and salt together into a bowl then slowly add just enough water for the flour mixture to come to a stiff dough. Tip this onto a floured surface and knead for a few minutes. Once kneaded return the dough to a clean bowl, cover with a cloth and allow to rest for half an hour. Lightly grease and pre-heat a frying pan. Whilst the pan is heating divide the dough into roughly orange-sized balls. Flatten these into circles abut 15cm in diameter. Fry these discs individually in the griddle, turning once, until both sides are golden brown and spotted. Cover the finished chapatis in foil to prevent drying and place in a warm oven until all the breads are done. To serve, coat one side in ghee and use as an accompaniment to any soup, stew or curry. |
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