Chapati is a flat bread, which has Indian origin, but has been tightly woven into Kenyan culture. It makes a perfect accompaniment to many stews and soups.
This dish is the corner stone of any Kenyan celebration. If you are ready for crazy soft, beautiful tasty chapati, continue reading!!
All purpose flour
How To Make Ginger Chapati
In a small jug, mix the water, half of the oil,sugar and the salt. After the salt has dissolved, put the mixture in a small water pitcher.
In a bowl add your all purpose flour,minced ginger and water bit by bit,mix until you get a dough.
At this point it may still be sticky, so add more flour, kneading after each addition. Your dough will be ready just after it is no longer sticking to your fingers or to your bowl, which will take roughly 15 minutes. The dough should be soft, elastic and smooth.
Divide your dough into medium sized pieces and roll them out. Put a thin layer of your vegetable oil on the surface of the chapati. Roll until straight then fold into a ball.
After the rolls are done, allow them to rest for 20 minutes. This helps relax the gluten and make it easier to work with and helps produce tender chapati.
Take your rolling pin and flatten it on a flour dusted surface from the center outwards. I like my chapatis thin and light so that they are not too chewy and starchy. Flip your chapati as you roll it out as this helps you get near perfect circles.
Put some oil on a heavy pan and let it become hot over a medium heat. Put your rolled out dough and LIGHTLY oil each side. Turn after about two minutes when they have turned golden brown. You can adjust the ginger quantity according to your preferences
Do not let making chapatis intimidate you. Your first chapatis may be really hard or gang-sign shaped but practice makes perfect.
Start with a tiny quantity, practice, learn and improve from your errors.
In a small jug,mix water,half of the oil,sugar and salt.
Knead the dough adding water as needed and knead until smooth.
Cover and keep aside for 20 minutes.
Make medium sized balls from the dough
Roll the ball into 3 inch diameter disc on a dusted working space.
Roll out the Chapati and apply oil. Roll into a ball and set aside.
Sprinkle flour on your working surface and roll the chapati to 8 inch diameter.
Place the rolled out Chapati.Cook on both sides until dry.
Fry the chapati with oil until golden brown on both sides.
Serve with stew of your choice
Serving Size 1
- Amount Per Serving
- Calories 169
- % Daily Value *
- Total Fat 9.8g16%
- Potassium 98.8mg3%
- Total Carbohydrate 18.2g7%
- Dietary Fiber 2.8g12%
- Protein 2.9g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.