CAPATI

A POPULAR UNLEAVENED PAN FRIED FLAT BREAD FOUND IN COUNTRIES LIKE TANZANIA, UGANDA, MOZAMBIQUE, KENYA AND BURUNDI. UNLIKE THE INDIAN CHAPATI THIS VARIATION IS MADE WITH ALL-PURPOSE FLOUR. SERVE WITH STEWS, VEGETABLES AND MEATS.

Ingredients:

MAKE THE DISH

• 1. In a large mixing bowl, measure 5 cups of flour.
• 2. In another bowl, mix salt, 3 tablespoons of oil, and 1 ½ cup of water, stir until the salt dissolves.
• 3. Pour mixture in the flour bowl. Mix well; and add the remaining water until dough becomes soft.
• 4. Knead the dough for 10 – 15 minutes; add flour if needed.
• 5. Divide in 11 to 15 equal parts (make a ball like shape), arrange them on a flat surface, and then cover with plastic wrap or a white clean cloth.
• 6. Remove ball and place on flat surface sprinkled lightly with flour. Dust rolling pin with flour to keep it form sticking. With a rolling pin, roll the dough thinner than ¼ centimeters (it’s okay if it’s not perfectly round).
• 7. Brush oil on top.
• 8. On the side facing you, make one centimeter fold, then roll forward with both two hands.
• 9. Make four. You will roll the rest as you are cooking.
• 10. Heat a non-stick pan on medium heat (use a round pancake pan). After it is heated, sprinkle a few drops of water on it. If the drops dry right away, the pan is ready.
• 11. Place the chapati you have just rolled on a heated pan. After about a minute, check the bottom of the chapati, if it is golden brown, and the top is translucent, flip it over.
• 12. Brush a little bit of oil on the top of the chapati, then check to see if the bottom is cooked and is golden brown.
• 13. If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again.
• 14. After about 30 seconds remove the chapati from the pan and put it on a plate and cover with a foil paper.