This recipe is one of the few I brought back from Tanzania with me. A Chapati looks similar to a tortilla, but is so much more flavorful and moist.
- 5 cups all purpose plain flour
- 2 cups warm water
- 1 ½ tsp Salt
- ½ cup Canola/Vegetable oil (heated then cool down) You will not use all of it.
- 2 cups Extra flour for kneading
- In a small bowl, mix salt, 3 tbsp of oil, and 1-1/2 cups of warm water, stirring until salt dissolves.
- Measure 5 cups of flour in a large mixing bowl. Depress the center of the flour with fist.
- Pour salt water into depression. Mix while adding the remaining 1/2 cup water. Dough should be soft.
- Knead dough about 12 minutes; adding flour as needed.
- Divide dough into 12 equal parts, shaping each into a ball. Arrange on a flat surface and cover with a clean white cloth.
- With a rolling pin, roll one part of dough to the same thickness as tortillas.
- Brush oil on top.
- Roll dough into rope.
- Roll rope into ‘pinwheel’ and place under cover with dough ‘balls.’
- When all are ‘pinwheels’, use a rolling pin to roll each one into a flat circle like a tortilla. After you have a few rolled flat, you can begin cooking.
- Heat wok to medium heat. To test heat, sprinkle a few drops of water on it. If the drops sizzle away, the pan is ready for Chapati. Add a teaspoon of oil.
- Place a Chapati in wok. When the bottom is golden brown and the top is translucent, brush a little oil on top of the Chapati and flip it over.
- When the bottom is golden brown, flip it one more time. After about 30 seconds transfer Chapati to a plate. Cover to keep hot.
- While you are cooking, continue rolling out the other Chapatis.
Serve as a bread or as a wrap. I have served them as communion bread.