East African Chapati is a beautiful unleavened flat Bread eaten in East Africa in Countries like Burundi Uganda, Mozambique, Kenya,… What I like about this Bread is how soft it is and it goes along with a lot of meals
The East African Chapati is very similar to the Indian Paratha (one of the most popular unleavened flatbreads in the India). In Uganda, Chapati is usually rolled up with a vegetable Omellete and it is popularly known as Rolex.
Flatbreads are an important part of a lot of cuisines. They act as carriers of food, add a balance to the sauces and soups and are also perfect for wraps!
You can either make these chapati plain (without layers) or with layers. Though the later need some practice to master it once you master the skill, it becomes less of a work. The plain Chapatis are easier to prepare at home than the layered but quite a number of people likes the flaky and layered chapatis are still peoples favorite when it comes to choice.
When I make these flatbreads, I make several of them and freeze them. They are certainly, like anything else, best served straight from the pan. They do, however, seem to freeze fairly well and are good for a few weeks.
- You can use the mixer if you have one. It makes the whole process easier.
- If you are not so keen about the layers, you can skip that part. Simply roll it out and cook at step 5.
- You can reheat these flatbreads but they are best when eaten fresh.
Ingredients for African Chapati
- 3 Cups all purpose flour(plus a little more flour for kneading)
- 1 Teaspoon of Salt
- 3 Tablespoons of oil
- 11/4 Cups of Water
Directions for making the East African Chapati
- In a large bowl, combine flour, salt, and oil in a bowl and mix thoroughly. Add the water a little at a time to form a soft and sticky dough.
- .Turn onto a floured surface; knead for about 10 to 15 minutes until it becomes smooth and elastic.
- Place in a bowl. Cover and let rise in a warm place for about 20 to 30 minutes.Turn onto a lightly floured surface; divide dough into 8 equal parts and roll each part into a circle. You can cook the Chapatis at this point however if you want a flaky and well-layered chapati, move on with the rest of the steps below.
- Lightly brush the rolled out chapati with some Oil and roll it as you would roll up a mat. at this point it should be like a rope then roll the ”rope like” to form a coil then pull the tip towards the center of the coil and tuck in using your index finger then cover it up with a damp towel and leave it to rest for about 10 to 15 minutes.
- Flour your work surface again and start rolling out each of the coiled dough to about 1/8th thickness (the dough will eventually shrink up to about 12/4 inch thickness).
- Preheat a non-stick pan or a heavy bottom skillet. Leave it to cook for few seconds before disturbing it then brush the surface of the chapati with a very thin layer of oil.
- Once you begin to see bubbles rise on top of the chapati, flip it over to the other side and brush it also with a thin layer of Oil.
- Continue to flip over and over again until you achieve your desired brownness. Serve hot or warm and enjoy with your favorite side.
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