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.
member logon
