Sunday, May 1

Chapati

Source: Climb Nashville Cookbook


Chapati
a Kenyan staple

2 c flour - white, whole wheat or a combination thereof
1 t salt
warm water
olive or coconut oil

All ingredients should be allowed to come to room temperature if they have been refrigerated. Mix flour and salt. 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.
Preheat a lightly greased skillet. Divide dough into orange-size balls. Flatten them into 6-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
Cover the finished chapatis and place them in a warm oven until they are all done. Serve with butter and any curry, soup, stew or beans.

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