Chapati Traditional East African Flatbread Food

CHAPATI (INDIAN FLATBREAD)

Steps:

• Gather ingredients.
• Mix the flour and salt together in a large bowl.
• Add the oil (or butter or ghee), and pour in the warm water. Mix well to form a dough.
• Transfer dough to a clean surface and knead for about 10 minutes. Form dough into a ball, wrap with plastic wrap, and set it aside to rest for about 1 hour.
• After resting, divide the dough into 6 equally sized balls. Using a rolling pin, roll each ball out, on a floured surface, to about an 8-inch diameter.
• Heat a cast-iron pan or another dry griddle over medium-high heat. Cook each chapati, one at a time, until browned and puffed, about 1 minute per side. Pressing lightly around the edges with a spatula will help air bubbles form. Serve immediately and enjoy.

CHAPATI (EAST AFRICAN BREAD)

Steps:

• Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat a skillet or griddle over medium heat.
• Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.