Ingredients

2 ½ cups all-purpose flour
2 tablespoons oil
6 teaspoons ghee
1 teaspoon salt
1 teaspoon sugar
1 ¼ cups warm water
Flour, for dusting

Equipment:
Mixing bowl
Cloth
Rolling pin
Board/surface to roll dough
Pan

Directions

Add the flour to the bowl. Create a little “well” in the middle and add the salt, sugar, and the oil and mix together. Add the water a little at a time and knead the dough. The dough should not be sticky. Cover the dough with a cloth and let it rest for 30 minutes.

Divide the dough into 6 pieces and roll into 6 balls of dough. Dust your work area with flour. Roll a ball of dough into a circle about 5 – 6 inches in diameter. Brush with ghee.

Dust with flour and starting at the bottom, pinch pleat the dough until you reach the top. As you would with a cinnamon bun, coil the pleated dough into a tight “bun.” Set it aside and repeat with the other 5 balls of dough. Allow to rest for about 10 minutes.

Dust your work area with flour. Brush each rolled ball of dough with ghee and roll each into a circle about 5- 6 inches in diameter.

Heat a griddle. Grease with oil/ghee. Cook each side of the chapati till it is golden brown. Serve hot.

Country:
Kenya


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon