Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chapatis. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chapatis were also introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the Caribbean. This is a recipe for Swahili chapatis. I found the traditional way tedious and long and so i tried to find a new way to make chapatis fast but still soft.
Chapatis is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Chapatis is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook chapatis using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chapatis:
- Get whole wheat flour (atta), plus extra for dusting,
- Take salt,
- Take water
- Prepare To serve:
- Prepare Melted butter (optional)
You can either make these chapatis without layers - plain chapati or with layers - Flaky Chapati. Though the later need some practice to master it once you master the skill, it becomes less work. Adding too much of water initially will make it. Even when I'm cooking rice too.
Instructions to make Chapatis:
- Add the salt to the flour into a large bowl then add the water bit by bit whilst bringing the mixture together with your fingers until a dough is formed. Judge the consistency by eye, too sticky and wet, then add a touch more flour, too dry then add a tiny bit more water.
- Knead the dough well using the heal of your hand adding small dustings of flour as you work until a little elastic in texture and the dough no longer sticks to the palm of your hand. Roll into a ball and cover in cling film and set aside to rest for around an hour at room temperature (or keep in the fridge and bring up to room temperature when needed).
- Heat up a non stick frying pan or a cast iron skillet, (a cast iron skillet gives a good flavour), over a medium heat, too hot and the chapatis will burn. Divide the dough into six equal pieces. Roll each piece into a ball then one by one place onto a lightly floured surface then first squash the ball down with your hand into a thick circle then using a rolling pin roll them out whilst turning after each roll of the pin until 6-7 inch wide circles are formed. They should be nice and thin.
- Cook each chapati in a dry hot pan for around 20-30 seconds each side or until it blisters slightly/puffs up slightly. Remove from the heat, and lay on kitchen towel until all chapatis are made. Serve up and if desired brush with a little butter. They are also great just eaten as is, with your favourite curry. :)
Might as well go all in and add some potatoes and noodles to the carb-fest. Storing chapatis Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a towel. The more you knead the more softer the chapatis will be. When you press your finger against the dough, it should leave an impression.
So that is going to wrap it up for this exceptional food chapatis recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
