Adopted from Indian cuisine, chapatis have been a part of East African cuisine for centuries. The East African recipe is slightly different from its Indian counterpart. This bread accompanies African soups and stews well. Preparation is minimal, making this a great choice for cooks that are in a pinch.
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.
Per Serving: 182 calories; protein 4.4g; carbohydrates 32.5g; fat 3.4g; sodium 389.3mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.