- All Purpose Flour3 CupsDon't use self raising flour
- Oil3 TablespoonsI used vegetable oil.
- Lukewarm water1 Cups
- Sugar1 Teaspoons
- Salt1 Teaspoons
- Vegetable OilFor fryingAbout 1 to 2 tablespoons per chapati
- Non-Stick Pan or GriddleFor frying
I love flatbreads and I am always on the look out for easy flatbread recipes. Chapati has its origins in India but found its way to East Africa (Kenya, Uganda, Tanzania…e.t.c) and is quite the delicacy there. I was looking for a soft chapati recipe and I found this chapati recipe on talktonelly.com. While some of my chapati came out soft, others didn’t.(chapatis are supposed to be soft and I knew the exact moment when I used too much flour that resulted in some of them being harder than they should be) Nevertheless, I thoroughly enjoyed it and had it with some beef stew (see second picture). This chapati was made with all purpose flour and it differs a bit from the Indian version which is made with wholewheat flour.
There are two ways to make this; the layered and the simple version. If you scroll through the picture gallery up above, you’d see some coiled dough. The simple version doesn’t need to go through this step, you just roll your dough into a flat round shape and fry it straight up. Whichever one you’d like to make is up to you 🙂
If you are familiar with the Nigerian Gala snack, it tastes a bit like the outer layer of the snack but softer than that and more chewy.
I’ll definitely make this again and next time I’ll be making it as soft as it should be 🙂
Step 1. In a bowl, add the flour, salt, sugar and oil. Mix everything together.
Step 2. Add in the water and mix everything until combined. See 3rd picture above. The dough is soft and sticky at this point.
Step 3. Coat a work surface with flour, take out the dough and knead for about 10 to 15 minutes until you get a soft and stretchy but solid, non sticky dough. See 4th picture in picture gallery for what it looks like
***You will have to supplement with more flour as you knead. Don’t add too much so the chapati won’t come out hard, add the flour in sprinkles. At the end of kneading, the dough should be solid but really soft. When you first start kneading, the dough will be sticky, a good tip is to rub some oil on your hands. This way your hands won’t stick to the dough and it’ll be easier for you to knead.
Step 4. Roll the dough into a ball, add in a few drops of oil, rub it all over the dough. Be sure to not coat with too much oil or else the dough will become overly soft.
Step 5. Coat a clean bowl with oil, place the dough in it, cover with a plastic wrap or a clean cloth and let it sit for an hour in a warm area. The longer it sits, the softer the dough but don’t let it sit for too long. Make sure the dough is covered and not exposed to open air as you leave it to sit. The dough may harden.
Step 6. After the sitting time is over (see 5th picture above for what it looks like after sitting), bring out the dough from the bowl. Then dust your work surface with flour, place the dough on it and cut out as many dough as you can in the shape of equal sized balls. Place them in a bowl.
Step 7. Then dust the work surface with flour (this is where i used too much flour and resulted in some of my chapatis not being as soft as it should be. So take note, use only a sprinkle of flour), place one of the ball shaped dough on it, flatten with your palm, then roll it out flat using your rolling pin into a flat circular shape. Brush the surface with a little oil.
Step 8. Then starting from the edge, roll it in like you would roll aluminium foil and until it looks like a thin long rope. See 6th picture for what it looks like.
Step 9. Then starting from one end of the rope like dough, roll it into a coil shape (like mosquito coils). See 7th picture in picture gallery for what coiled dough looks like.
***You can totally skip step 8 and 9 and just go straight to frying the dough from step 7.
Step 10. Repeat until you have rolled and coiled all the dough. Then flatten one of the coiled dough with your palm, roll it out again into a round shape. Don’t roll it out too thin.
Step 11. It’s ready to fry now. Depending on which is more convenient for you, you can flatten and roll out all the coiled dough at once or do one and fry, then do another and fry.
Step 12. Add oil to a non stick pan or griddle, heat up and gently place the flattened circular dough and fry the chapati until it is done. You’ll know it is done when little brown spots appear on the surface. Don’t forget to flip to the other side when the underside finishes frying.
Repeat until you have fried all the chapatis. Place already fried ones in a warm area so it doesn’t get too cold before you finish frying the others.
Done. Your chapati is ready. Serve with whatever you want :). A curry or stew dish make a more likely or perfect companion meal for chapatis but feel free to eat with beans, do a wrap if you want or serve with any spread and eat with tea or juice.