Chapati (East African Bread)
"This is taken from the Congo Cookbook. Unleavened bread that is very popular and is served with many curry dishes. I am estimating the servings as I have not made this yet. It looks good and simple so I do plan on making."
photo by noure2005
- Ready In:
- 1hr
- Ingredients:
- 4
- Serves:
-
6-10
ingredients
- 2 cups all-purpose flour, sifted
- 1 teaspoon salt
- 1 teaspoon cooking oil
- warm water, as needed
directions
- All ingredients should be allowed to come to room temperature if they have been in the refrigerator.
- Mix flour and salt in a bowl.
- Slowly mix in enough water to make a thick dough.
- Mix in one spoonful oil.
- Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour.
- Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
- Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
- Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
- Place in warm oven as they are done and serve with butter and any curry, stew or soup dish.
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Reviews
-
Came out as expected. I used a little under 1 cup of water for this recipe. I also added refolding processes: you roll it out. Fold it over a few times and then roll out again. This gives it a flakier texture.
-
this turned out great. just like an indian restaurant down the street from me. a great variety from the regular bread here in the philippines which is sweet. try adding poppy seeds for a different look and taste...... -
I study in Kenya and my host-family's method of making chapatis is almost identical to this recipe. Some people do use whole wheat flour (brown bread flour) and are successful. Chapatis have been a part of East African cuisine for centuries, and they are as much a part of East African food as they are Indian. Also, they are slightly different than Indian chapatis. -
Mine did not turn out like the photo in the silver dish. They more resembled tortillas. Next time I will leave them thicker instead of rolling so thin. Thanks Janet. It was a fun experiment and introduction to a new type of bread. -
These were very easy to make and pretty good to boot! I used fresh ground whole wheat flour and kept adding water a little at a time until the dough stuck together and cleaned the sides of the bowl. I doubled the recipe and got about a dozen chapatis out of it.
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RECIPE SUBMITTED BY
Auntie Jan
Logan, 54
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