Chapati (East African Bread)

"This is taken from the Congo Cookbook. Unleavened bread that is very popular and is served with many curry dishes. I am estimating the servings as I have not made this yet. It looks good and simple so I do plan on making."
 
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photo by noure2005 photo by noure2005
photo by noure2005
photo by PanNan photo by PanNan
photo by NoraMarie photo by NoraMarie
photo by PaulaG photo by PaulaG
Ready In:
1hr
Ingredients:
4
Serves:
6-10
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ingredients

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directions

  • All ingredients should be allowed to come to room temperature if they have been in the refrigerator.
  • Mix flour and salt in a bowl.
  • Slowly mix in enough water to make a thick dough.
  • Mix in one spoonful oil.
  • Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour.
  • Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
  • Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
  • Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
  • Place in warm oven as they are done and serve with butter and any curry, stew or soup dish.

Questions & Replies

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Reviews

  1. Ata S.
    Came out as expected. I used a little under 1 cup of water for this recipe. I also added refolding processes: you roll it out. Fold it over a few times and then roll out again. This gives it a flakier texture.
     
  2. beach bum in the Ph
    this turned out great. just like an indian restaurant down the street from me. a great variety from the regular bread here in the philippines which is sweet. try adding poppy seeds for a different look and taste......
     
  3. aecressy
    I study in Kenya and my host-family's method of making chapatis is almost identical to this recipe. Some people do use whole wheat flour (brown bread flour) and are successful. Chapatis have been a part of East African cuisine for centuries, and they are as much a part of East African food as they are Indian. Also, they are slightly different than Indian chapatis.
     
  4. Susie D
    Mine did not turn out like the photo in the silver dish. They more resembled tortillas. Next time I will leave them thicker instead of rolling so thin. Thanks Janet. It was a fun experiment and introduction to a new type of bread.
     
  5. Annisette
    These were very easy to make and pretty good to boot! I used fresh ground whole wheat flour and kept adding water a little at a time until the dough stuck together and cleaned the sides of the bowl. I doubled the recipe and got about a dozen chapatis out of it.
     
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