Chapati-Kenyan chapatis-indian Chapatis-Kenyan food blogger- Top Kenyan food blogger-Food bloggersIt’s interesting how I could easily make so called complicated meals like filet mignon and Penne Carbonara but I struggle with simple dishes like Ugali and chapati. To be honest those two dishes have given me so much grief. Dear Lord! I actually learnt how to make both just this year!

Growing up, chapo was my favourite dish. It is what we used to eat on Sundays with chicken. We had a nanny who made the best chapos. She’d add some sugar to them, much to my mothers chagrin. I think she felt they were unhealthy but I would always get a way to convince to add some sugar. Her chapos were so soft. Mum had trained her well. They’d pull apart in layers. My mouth is even watering just thinking about them. On the days we did not cook chapo, our neighbours “Kina Mathenji” Would sometimes have cooked. Those days neighbourswere like family, I’d go sit with them as they cooked, I kept them company and ate chapos fresh out of the jiko.

Despite all these influences, my chapatis used to be so hard. Hehehe yaani, it was like a cardboard box. They’d be kinda soft immediately after they are cooked then they would turn hard, I tried everything even storing them in polythene bags. The green ones, you know them right? apparently they had a certain charm. But that still never worked for me. One day I tried making chapo with pumpkin (butternut variety) welele, si things changed. They were actually quite edible. They were soft and they tore easily. I have been making my chapos like this ever since and they have not dissapointed me. I guess pumpkin is my secret power.

Other than the ingredients the other trick to making chapatis or any bread for that matter is in the kneading. You have to get it just right. The kneading activates the gluten that makes the dough elastic and therefore makes the chapos super soft. You need to knead for a while, at least 20 minutes. I am lazy I use the dough hook option in my hand mixer. Works like a charm.

Chapati-Kenyan chapatis-indian Chapatis-Kenyan food blogger- Top Kenyan food blogger-Food bloggers

But after the dough hook, I still punch the living day lights out of the dough to just he dough even better.

Chapati-Kenyan chapatis-indian Chapatis-Kenyan food blogger- Top Kenyan food blogger-Food bloggers

After kneading comes the rolling to get the layers in. I roll out into a large rectangle, apply some oil then pleat the dough like you would when making a paper fan, Then make a long roll then roll it tnto a ball. Sounds like many steps but it really is worth it.

Chapati-Kenyan chapatis-indian Chapatis-Kenyan food blogger- Top Kenyan food blogger-Food bloggers

Chapati-Kenyan chapatis-indian Chapatis-Kenyan food blogger- Top Kenyan food blogger-Food bloggers

Chapati-Kenyan chapatis-indian Chapatis-Kenyan food blogger- Top Kenyan food blogger-Food bloggers

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Chapati-Kenyan chapatis-indian Chapatis-Kenyan food blogger- Top Kenyan food blogger-Food bloggers

I also can not roll chapos into a circle to save my life, so I use one of this bases that you can get in any supermarket.

Chapati-Kenyan chapatis-indian Chapatis-Kenyan food blogger- Top Kenyan food blogger-Food bloggers

 

It really is simple. I hope you like it. I also like to add things to it, like dhania and onions or just carrots. You can totally leave this out tho. Doesn’t change much.

Happy Cooking!

#TheWeekendProject: Butternut and Dhania Chapatis

Prep Time: 50 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 20 minutes

Yield: 4 to 6

Ingredients

  1. 4 cups of flour (I use white)
  2. 1.5 cups pumpkin puree, warm
  3. 1/4 cup on finely chopped onions
  4. 1/4 cup of finely chopped dhania
  5. salt
  6. warm water if need be
  7. oil

Instructions

In a large mixing bowl put the wheat flour, salt,dhania and onions. Once well mixed add in the pumpkin puree and knead well into a smooth dough.

As you knead you need to knock the dough a few times,punch it too. The dough should be smooth and soft. Not sticky.

Cover with a dump cloth and leave it for 20 minutes.

Knead the dough again for a further 5 minutes then divide into 4.

Take one piece and roll out into a rectangle. Apply some vegetable oil onto this and create pleats on the dough as though you are making a paper fan. Roll this using your hands into a long log then roll the log into a spiral. You can make then as big or as you wish. Cover this under a warm clothe for 10 minutes.

Using a rolling pin flatten the dough into a cylindrical shape. and set aside making sure to cover with a cloth. Repeat this with the rest of the dough.

Heat a pan or a tawa (the black chapati pan), place one chapati in the pan once it is hot. When the chapati starts to bubble on top, turn it other side, apple little oil or ghee. Give it a minute then turn it to other side, apply some more oil. Remove it from the tawa cover with a cloth or serve immediately.

Flour Ksh.40 Onions Ksh.10 dhania Ksh.5 oil Ksh. 20 Pumpkin Ksh 30 Total Ksh 105 Ksh 17.5 per person for 2 chapatis

http://africankaya.com/theweekendproject-butternut-and-dhania-chapatis/

Written by Wangeci