Most of us struggle with making the perfect chapati. How do we get them in that round shape and ensure they come out soft and sweet? Learn how to make the Swahili Chapati with the procedure below.
Ingredients
1/ 4 kg white flour
Approx 150ml water
Margarine
Salt to taste
Cooking oil
Method
Mix flour and salt and Margarine. Gradually work the water into the flour until you have a firmish, elastic dough.
Knead the dough for about 10 -15 minutes then cover and leave for 1-2 hours. Now roll out the big dough and brush the margarine over the dough cut the dough using your finger or knife into several pieces and roll each piece to make a semi-circle.
Roll out your chapati and cook on a pan, cook the chapati on both sides quickly without oil, but the next time you turn run it with a bit of oil around the sides of the pan. When done it should be golden brown.
Serve with any curry
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