COOK UGANDAN CHAPATI
INGREDIENTS
- 3 cups unbleached flour - plus a little more flour for kneading
- 1 Teaspoon Salt
- 3 Tablespoons oil
- 1 + 1/4 cups of water
RECIPE
- In a large bowl, combine flour, salt, and oil in a bowl and mix thoroughly. Add the water a little at a time to form a soft and sticky dough.
- Place dough on a floured surface; knead for about 10 to 15 minutes until it becomes smooth and elastic. Place in a bowl. Cover and let dough rest in a warm place for about 20 to 30 minutes.
- Place dough on a floured surface; divide the dough into 8 equal parts and roll each piece into a circle, about 1/8th thickness (the dough will eventually shrink up to about 1-2/4 inch thickness). Cook the Chapatis at this point.
- Preheat a non-stick pan or a heavy bottom skillet. Place the chapati on the pan and leave it to cook for a few seconds.
- Brush the surface of the chapati with a very thin layer of oil. Once you begin to see bubbles rise on top of the chapati, flip it over to the other side and brush it also with a thin layer of oil.
- Continue to flip over about one or two more times until you achieve your desired brownness. Serve hot or warm and enjoy with your favorite dish.
