CHAPATI / CHAPO

I once asked people to tell me their horror stories/ biggest mess ups in the kitchen. A lot involved chapati. From them being as hard as cardboard, to them being different shapes, it was a consensus. So I decided that we should learn the basics today. This is also for all the men who love chapati and bug us to make it for them😜

Chapati is a flat bread that originated from India. The dough is made of flour, oil, sugar, salt and water; things that we have in our pantries and are readily available. We have made brown chapati today from wholemeal wheat flour because they are a bit healthier than their counterparts that are made from the refined white flour.

Brown chapatis are more filling and are just as delicious. Let's get cooking.

(Makes 10)

Ingredients

1 kg atta flour

1 tsp turmeric powder

1 tbsp salt

1 tbsp sugar (optional)

1 cup warm water

Cooking oil

In a big bowl, add the flour, salt and sugar. Mix with your hand till incorporated.

Add water slowly as you use your hand to make the dough. Keep adding water until a loose dough is formed. Knead the dough.

Add 5 tbsp of oil and keep kneading. Cover with a cloth and let it rest for 30 mins

On your clean table top, dust it with flour. Using a rolling pin, roll the dough as far as you can. Oil the top part.

Using a knife or pizza cutter, cut 10 equal strips. Roll the strips into a cylinder and cover for 20 mins.

Place your pan on medium heat. Once the pan is hot, roll your cylinder balls into circles that aren't too thick or thin and place it on the hot pan.

Cook on both sides, apply a little bit of oil on both sides. Once you can see brown spots, your chapati is ready. Repeat this until done.

And your chapatis are ready. You can have them with your favourite accompaniment. Mine is mbaazi/ maharagwe ya nazi. What's yours?