Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, soft layered brown chapatis. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
The secret to a soft layered Kenyan chapati is the dough. A dough that is soft will also produce soft chapati's. Chapati, also commonly known as Chapo's, are common in Kenya and eaten with sukuma wiki, stew, nyama (meat) and are even taken on it's own with some tea.
Soft layered brown chapatis is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Soft layered brown chapatis is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have soft layered brown chapatis using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Soft layered brown chapatis:
- Make ready 1/2 kg atta flour
- Get 2 tbspn sugar
- Get Pinch salt
- Take 2 cups warm water
- Make ready Oil
The chapati dough must be well kneaded. You may also be interested in: Milk Soft And Layered Chapati Chapati laini Za Maziwa Recipe. Chila Bread Mkate Wa Chila Recipe. Calories per Ingredient: Soft and layered chapatis
Instructions to make Soft layered brown chapatis:
- Add flour, sugar and salt and mix well.
- Add water and knead for 10 min. Transfer to a flat surface and knead for 15 more minutes.
- Let it rest for 20 min. Knead more and cut into balls. Roll apply oil and make balls.
- Roll them out and fry. Add oil and let them brown a little bit. Serve with your favourite stew
Chapatis or 'chapos' as we call em in our part of the world - the awesome part of the world, are a perfect partner to stews and curries as well as grilled meats. They're great for breakfast - fry an egg, add grated carrots, sliced onions, peppers and wrap in a chapati - The Ugandans call. Chapati is a popular Kenyan affair with Indian roots and I have put together a how to guide that I hope you will find useful in making soft delicious chapatis at home. Most people complain about chapatis not being soft, Some blame it on the flour, others on the temperature of the water being used; Others swear by hot water, others cold water and even warm water. I decided to give a step by step guidance on how to hack a soft layered chapati.
So that’s going to wrap it up for this special food soft layered brown chapatis recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
