Chapati also known as roti, safati, shabaati, phulka and (in the Maldives) roshi, is an unleavened flatbread originating from the Indian subcontinent and a staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Carribean. Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil and optional salt in a mixing utensil called a parat, and are cooked on a tava (flat skillet).
It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world. Chapatis were also introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the Caribbean islands.
Here in Uganda its most celebrated as a part of our famous street food; the Rolex.
In a large bowl add flour, salt and sugar and mix thoroughly (dry ingredients)
To the dry ingredients, add the warm water, ghee/oil
Knead to form a soft and sticky dough.
Place dough on a heavily floured board and knead for about 8-14 minutes. Continue to flour dough as needed to facilitate kneading . Be careful not to over do it. Dough should be soft , elastic and smooth.
Divide dough into 6 or 8 pieces according to preference and let it rest .The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender chapati.
Using a rolling pin roll out dough into a circle. They do not have to be perfect circles.
At this stage you may proceed to cooking . However, if you want chapatis with layers you have to do the next steps.
Lightly oil chapati dough with ghee. Be gentle with the oil.
Then place dough on a heavily floured plate , press the dough down.
Turn dough over and press down – lightly shake off excess flour.
Shape dough like you would shape a paper fan- Starting at one end, all the way to the opposite end. Then coil l it up.
When all the dough has been coiled up , cover the dough with a damp cloth and let them rest for 20 minutes.
Glently flatten out coiled dough and roll out . Begin rolling out the dough from the center working outwards.
Rotate the dough out each time you roll it . This helps to make a perfect circle. Make sure they are not roll out to thin . Chapatis are not meant to be thin- 1/4 inch dough thickness is good.
Oil pan. Then place dough on the pan. I used crepe pan to make this chapati- a skillet will work as well.
Heavily oil the other side of the dough making sure you oil the edges too.
Cook for about 2-3 minutes rotating as need until golden brown.
Recipe Note
Serve warm!! Did you try out this recipe? We'd love hearing how it turned out. Tag us on instagram @legourmetkampala.
