Chapati is one of the favourite dishes in many Kenyan homes. Unlike in the past where it was commonly prepared in social gatherings only, today, it is almost a staple dish.
Hardly will you go to any Kenyan function and miss out on a piece of this but, mastering the art of cooking soft-layered chapati requires some skill and time.
If you plan on perfecting your skill in preparing this dish, here are simple steps to follow:
Ingredients
3 cups of all purpose flour
1 ½ cups of warm water
1 tsp of salt
1 tsp of sugar
Vegetable oil for frying
How to prepare
1. Measure three cups of flour in a bowl
2. In another bowl, mix sugar, salt, 2 tsp of oil and add a cup of water. Stir until the contents dissolve
3. Knead the dough for at least five minutes, add some flour or water if need be.
4. Transfer the dough on a flat surface while still kneading. If the dough is too soft add some flour, if it is hard, add some water.
5. Once the dough is ready, return it into a bowl. Add some oil while kneading it up. Cover the dough for about 30 minutes.
6. After 30 minutes, divide the dough into equal 10 to 13 ball-like shapes. Dust the surface with flour.
7. Pick one ball and place it on the flat surface.
8. Using a rolling pin, roll the ball into a circular shape.
9. Add oil on the top of the rolled chapatti.
10. In a hot pan, place the rolled chapatti and fry each side with medium heat and oil until it turns golden brown. Place the chapati on a plate or container and cover it.
Serve after 10 minutes.
Hivisasa
