Mercy's Chapati Recipe

Submitted by admin on August 24, 2011 - 11:14

Description

Here is another (East African, i.e. Ugandan, Kenyan, Tanzanian, Rwandan, etc) simple chapati recipe, with milk and eggs, which is more elaborate than ==> A Simple Chapati Recipe, but with better chapatis.

Recipe Category: 
Breakfast and Brunch
Miscellaneous

Summary

Yield
Servings
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1 kg
wheat flour (white plain)
1⁄4 l
water (preferably warm)
1⁄4 l
milk (preferably warm)
2 t
salt (heaped)
   
oil
2  
eggs

Instructions

This recipe is a bit similar to A Simple Chapati Recipe as mentioned, but some things are done differently and it takes more time.

  1. Mix the warm water, milk and salt. For a kilo of flour, this should be about 1/2 liter (500ml).
  2. Beat the eggs in a large bowl and add the above mixture
  3. Add flour and knead well. The dough is quite stiff & may require some bit of work.
  4. You may use a food processor to mix the dough BUT make sure it can deal with 1.5kg (about 3.3 pounds I suppose) of stiff dough. See user guide. Use a STEEL Blade, such as used for some bread mixtures.
  5. Make a hole in the middle and add 2 tablespoons of oil and thoroughly knead to a firm, consistent non-sticky dough.
  6. Cut & form into about 10 balls.
  7. Roll each to about a small dinner plate size. Apply a layer of oil onto the whole surface and then beginning from one side, roll into a form of tube. Roll this again to a disc & then form into a ball. The purpose of this is to create a ball of dough consisting of several layers. Please watch accompanying video to get as clearer picture.
  8. In the meantime, heat a cooking plate. Chapati does not need long to cook, but needs a very hot plate. Assuming you are using a "normal" electric cooker, with 6 heat levels, start with 6 for the first chapati & then reduce to 5, if it's hot enough. With gas, one needs to be a bit more careful and I think I would not begin with the highest heat level.
  9. Roll each ball into about a dinner-plate sized chapati
  10. Place it in the hot pan so it "dries" for a few moments, turn it over & apply about 1 teaspoon or probably a little more oil all over the surface. Turn the "oiled" surface to the bottom & oil the other side as well. When the oiled develops nice brown patches, it is ready. Do the same for the second side.
  11. You can cook 2 or even more "dried" chapatis at a time, by placing them, one on top of the other, as illustrated in video, but this requires working quite fast.

For the beginning, you could halve ALL ingredients. Too much egg content changes the taste away from chapati to something different, probably a form of pancake.

Notes

Chapati can be eaten with a wide range of sauces. See more ideas here: A simple Chapati Recipe + accompanying video. We have it here served with chicken goulash sauce. Goulash is not a Ugandan/African, but has Hungarian origins. You can get goulash "Fix" spices (e.g. from Maggi) in some supermarkets. I think Goulash is normally prepared with beef, lamb, pork, etc, but I have never never had anyone dislike the chicken goulash. ;) More on goulash: http://en.wikipedia.org/wiki/Goulash.

It's possible to keep cooked chapatis in a freezer for later use. After thawing them, simply warm them up in a frying pan. Same thing with cold chapati. Warming them up makes them softer.

Enjoy and post your experiences or ideas here [requires being registered, but this takes a few moments].