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    Tanzania: Chapatis (Bread of East Africa


    Source of Recipe


    unknown

    Recipe Introduction


    Chapatis should be light and flaky. Keep them lightly covered before serving. They may be quickly warmed in a hot oven before going on the table or served cold. They are a breakfast or afternoon tea accompaniment and excellent spread with butter or jelly.

    In a 3-quart bowl:
    Sift: 1 cup ALL-PURPOSE FLOUR
    1/2 tsp. SALT.
    Blend in 1 cup WATER to make a fairly stiff dough.
    Knead thoroughly with the fingertips.
    Roll into a round circle on a floured board.
    Brush the surface with oil.
    Cut once from the center of the circle to the edge.
    Roll the pastry into a cone.
    Press both ends in and form into a ball again.
    Brush with oil and repeat process twice more.
    Divide the pastry into 1-oz. balls and roll each thinly into a 5- to 6-inch circle with a rolling pin.
    Heat a small frying pan or skillet.
    Place 1 Tbs. OIL in pan and fry each round of Chapati separately on both sides until golden brown, adding oil as required.
    Serve with entrees as a bread.

 

 

 


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