KENYAN CHAPATI

Step 1

Add flour, salt and sugar in a mixing bowl. Mix well.

Step 2

Add 3-4 tbsp oil and rub into the flour.

Step 3

Add the measured warm water and form a soft dough. Add any extra water required, tablespoon at a time as you don't want the dough too soft.

Step 4

The dough should not be sticky.

Step 5

Take a tbsp of oil and knead it into the dough.

Step 6

Cover the dough with a damp cloth, lid or cling film. Allow the dough to rest for 30 minutes.

Step 7

Divide the dough into six parts. Roll each part into a ball.

Step 8

Cover the balls with a damp cloth. Allow them to rest for 10-15 minutes.

Step 9

Dust the worktop with some flour.

Step 10

Roll one dough ball out into a circle about 6-7 inches in diameter.

Step 11

Smear about 1 tsp solid ghee or butter all over the rolled dough.

Step 12

Sprinkle a bit of flour all over.

Step 13

Fold the rolled dough into a fan shape. Check out the video.

Step 14

Then roll it into a spiral shape.

Step 15

Allow the dough to rest for 10 minutes. In the meantime can roll and shape the remaining 5 dough balls.

Step 16

Dust the worktop with some flour.

Step 17

Take one of the spiral dough and roll it out flat into a circle of about 6-7 inches in diameter.

Step 18

Heat a griddle, tawa or frying pan over medium heat.

Step 19

Place the rolled out chapati over the griddle. Allow it roast for 1-2 minutes.

Step 20

Flip it over and allow the other side to roast for 1-2 minutes.

Step 21

Smear about 1 tsp oil, ghee or butter all over the top side. Flip it over.

Step 22

Roast or cook till brown specks appear.

Step 23

Smear oil, ghee or butter on the top dry side.

Step 24

Flip and roast. Roast till the chapati is done. Should see brown specks all over the chapati and some of the layers should come apart.

Step 25

Repeat the same with the remaining dough.

Step 26

Serve hot Kenyan Chapati with your favourite curry or stew. Or serve it hot with some tea.