East African Chapati (4 Ingredients)

5 from 2 votes

Soft Layered Pan Grilled Unleavened Flat bread.

Prep Time1

Cook Time20

Total Time1 20

Course: Main Course, Side Dish

Cuisine: African, Asian

Servings: Chapatis

Calories: 258kcal

Author: Claudy

In a mixing bowl, add flour and salt. Mix well.
Add water to the dry ingredients and mix until a well-combined dough is formed. You can sprinkle flour on the working surface and knead. Please watch the video for more demonstrations.
When the perfect dough is formed, add 1 tablespoon of the Oil and knead the dough till the oil is well incorporated. The dough has to be supple or smooth. Save the remaining oil to cook chapati.
Cover with a cloth, let it rest for 10mins.
After 10 mins, transfer the dough to the working surface, divide it into 8 -10 pieces, and form into balls using your palms.
Lightly flour working surface. Flatten each dough into a circle using a rolling pin and apply oil. You can fry at this point, but if you want layered Chapati, proceed to next step.
After applying oil, roll it till it meets the other end, then fold it in the form of a coil. See the Picture below.
Use the rolling pin to flatten the spiral dough into circles, then go ahead and fry in a lightly preheated pan on medium heat.
While in the pan, keep applying the remaining oil on both sides of the chapati and cook for about 2-3 mins, flipping sides halfway through.
Keep flipping sides and applying oil occasionally until the chapati is golden brown. Remove and store covered with a towel so it stays moist.
Serve warm.