How Do You Make East African Chapati?
• Pour the flour in a big enough bowl. • Add 6 – 8 table spoons of oil and salt and mix them thoroughly. • Add the water and knead until it forms a firm dough which should not stick on the bowl wall. (With a food processor, this process can be greatly speeded up. Please check in the instruction manual, regarding whether the machine can mix stiff dough of 1 kilo flour (just over 2lb) + other ingredients (basically 1/2 liter of water). If not, try halving ALL ingredients). • Prepare a clean, dry, lightly powdered rolling board. Cut the dough into 8 – 10 equal pieces. • Roll each to the diameter of about the size of a dinner plate. If properly mixed, even without a powdered rolling board, the dough should not be too soft or sticky. If it is, add some little flour until it is not. The consistency may vary, depending on the type of wheat flour used. • Heat the pan until it is relatively hot. Carefully insert a chapati and wait until the lower side just starts to dry up. Turn it over and spr
• Pour the flour in a big enough bowl. • Add 6 – 8 table spoons of oil and salt and mix them thoroughly. • Add the water and knead until it forms a firm dough which should not stick on the bowl wall. (With a food processor, this process can be greatly speeded up. Please check in the instruction manual, regarding whether the machine can mix stiff dough of 1 kilo flour (just over 2lb) + other ingredients (basically 1/2 liter of water). If not, try halving ALL ingredients). • Prepare a clean, dry, lightly powdered rolling board. Cut the dough into 8 – 10 equal pieces. • Roll each to the diameter of about the size of a dinner plate. If properly mixed, even without a powdered rolling board, the dough should not be too soft or sticky. If it is, add some little flour until it is not. The consistency may vary, depending on the type of wheat flour used. • Heat the pan until it is relatively hot. Carefully insert a chapati and wait until the lower side just starts to dry up. Turn it over and spr
