Chapati
Lately, while researching the types of bread, I came across chapati bread. This is a "little" story about him and of course the recipe. East African chapati is unleavened bread in countries like Uganda, Tanzania, Mozambique and Burundi. There are flat and fluffy or layered chapati. In Uganda it is eaten with vegetables (Rolex), in Kenya ground carrots are added to the dough for color, and in Tanzania Swahili is chapati with beans, meat and vegetables. It can be frozen, but the best is warm anyway. It is eaten with sauces, curry, beans, as a "wrap" for dishes of eggs, chicken, potatoes and meat. It has a subtle taste and goes well with everything. It is similar to Indian Paratha bread. And the addition of oil distinguishes it from the Indian version. An idea from a Lola blog ....
Preparation steps
- Put flour in a large bowl, add salt and oil and stir. Add water little by little until you get a soft sticky dough.
- Pour the resulting dough on a floured work surface and knead for 10-15 minutes, until you get an elastic dough. Put it in a bowl, cover with foil and leave for about half an hour.
- Roll out the dough on a floured surface and divide into 8 parts, and roll each into a circle. You can already bake it in a well-heated pan on both sides. If not, then we can continue to get the fluffy one.
- Coat the rolled chapati with oil, bend it into a rope shape and then bend it into a coil (put your finger on the beginning of the coil and use it to help with bending), pull the tip in the middle and stick it with your index finger. Cover it with a damp towel (kitchen towel) and leave for about 15 minutes to rest.
- Flour the surface and roll out each part of the dough into a round shape (disc) to approximately 1/8 of the thickness, rolling from the middle to the top.
- Heat a frying pan and place the chapati. After a few seconds, lubricate it with oil when the bubbles start to rise, transfer it to the other side and re-lubricate it and so on several times until it gets a nice color.
- Steps to prepare chapatia
- Serving
- Preparation time is a little over an hour, counting and standing twice. Only baking takes a short time.
Serving
Serve warm, with a dish of your choice. My better half tested this bread with chicken pate (according to the recipe of our chef Skoke), the impressions are positive ... and to your liking, good taste!
