Brown Chapati

Brown Chapati
Brown chapatti is another variant of chapatti and is common among many communities in Kenya. It is preferred for the health-conscious people due to the high fibre content as it is made of whole wheat flour. It is served as an accompaniment during lunch, dinner or breakfast

Ingredients
3 2/3 cups (414 g) wheat flour, whole,atta
1 cup (198 g) water
1 tsp. (5 g) sugar, white
½ tsp. (2 g) salt, iodized
2/3 cup (134 g) cooking oil

Preparation 30 minutes | Cooking 30 minutes |Makes 7
• Measure flour, salt, sugar, cooking oil and water into separate bowls.
• Heat all water for 4 minutes. The water should be warm not boiling.
• Mix the ingredients; flour, sugar and salt into a mixing bowl.
• Pour all the warm water into the dry mixture.
• Knead the mixture to soft dough.
• Set the dough into a bowl and cover for 15 minutes before use.
• Put the pan over fire and heat.
• Dust the working surface with flour and start rolling the dough to desired thickness.
• Cut the rolled into strips and roll the strips into round balls.
• Cover with cling film, damp cloth or any suitable material to prevent the dough from drying and/ or forming a crust.
• Roll out the balls one at a time into a disc shape.
• Cook each the chapati on the pan, turning to cook on both sides. Lightly, oil each side and fry until browned.
• Each chapati cooks for 3 minutes until golden brown.
• Remove from fire and stack them up. Keep covered.

Nutrition data per 100g of recipe:
Energy 1,723 kJ/ 413 kcal |│ Fat 22.9 g │| Carbohydrates 40.9 g │| Protein 7.3 g │| Fibre 7.2 g │
Vitamin A 1 mcg │| Iron 2.4 mg │| Zinc 1.50 mg