African Recipes

East African Chapati

From Africa

• 2 c. white flour
• 1/2 tsp. salt
• 1 tbsp. plus 2 tsp. vegetable oil, divided
• water, as needed (about 1/4 c.)
• 1 tbsp. shortening or cooking oil

1. Mix together flour and salt. Add 1 tbsp. vegetable oil and mix with your hands.
2. Slowly add some water and knead it in, adding more as needed until elastic dough is formed.
3. Divide dough into 4 equal parts. With your hand, flatten 1 dough ball into a circle on a lightly floured surface and spread 1/2 tsp. oil over it. Roll it up like a jellyroll, then roll it up again so it resembles a snail shell. Repeat for each piece
4. Let dough rolls sit at least 20 minutes, or up to 8 hours.
5. With lightly floured rolling pin, flatten balls into 10-inch circles.
6. Heat shortening or cooking oil in a frying pan, then add a dough circle. Fry, turning once, until each side is golden brown and spotted, about 3 minutes per side. Repeat for each piece.