White Chapati
This dish is common in many communities in Kenya and even more popular in the urban communities. The white chapatti is made from refined wheat flour and is eaten with a meat, legume or vegetable stew. Chapatti is often made during special occasions. It is served as an accompaniment during lunch or dinner and at times eaten with tea for breakfast.
Ingredients
4 1/3 cups (576 g) wheat flour, refined,
fortified
1 ½ cups (318 g) water
1 tsp. (5 g) white sugar
½ tsp. (2 g) salt, iodized
¾ cup (168 g) cooking oil
Preparation 30 minutes | Cooking 30 minutes | Makes 6
• Measure flour, salt, sugar, cooking oil and water into separate bowls.
• Mix the dry ingredients; flour, sugar and salt.
• Warm all the water and add into the dry ingredients mixture.
• Knead the mixture to soft dough for 6 minutes.
• Set the dough aside and cover for 16 minutes before use.
• Place the cast iron pan over the fire and heat.
• Dust the working surface lightly with flour and start rolling the dough to desired thickness.
• Apply ¼ cup oil on top, cut into strips and roll strips into balls of desired size.
• Cover with cling film or a clean kitchen towel and let the dough rest.
• Cooking oil is added into the mixture either in water, in dry ingredients or when kneading. You can also use oil to cover the dough to prevent it from drying/ crusting. Oil can also be applied on top.
• Start rolling each ball on a lightly floured work surface into a disc shape.
• Cook each chapati on the pan one at a time until lightly browned on both sides.
• Lightly oil each side and turn before removing it from the heat. Repeat for all the chapati’s.
• Stack up the cooked chapati as you remove them from the pan. Keep covered.
Nutrition data per 100g of recipe:
Energy 1,774 kJ/ 424 kcal │| Fat 21.1 g │| Carbohydrates 49.6 g |│ Protein 7.8 g |│ Fibre 2.5 g │
Vitamin A 59 mcg │| Iron 3.9 mg |│ Zinc 0.61 mg
Kenyan Food Recipes download pdf
