Difference between revisions of "Kenyan Chapati"
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* [[oil]] (or [[butter]]) | * [[oil]] (or [[butter]]) | ||
| − | == | + | == Procedures == |
# Sift [[flour]] and [[salt]] into a bowl. | # Sift [[flour]] and [[salt]] into a bowl. | ||
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# Divide dough into 4 or 5 balls, and roll each out into a thin circle. Heat a frying pan over moderate heat and dry out each chapati in the pan quickly. Brush pan with [[oil]] and fry chapati slowly until golden brown on each side. Serve hot or cold with stew or sauce. | # Divide dough into 4 or 5 balls, and roll each out into a thin circle. Heat a frying pan over moderate heat and dry out each chapati in the pan quickly. Brush pan with [[oil]] and fry chapati slowly until golden brown on each side. Serve hot or cold with stew or sauce. | ||
| − | [[Category:Kenyan | + | [[Category:Kenyan cuisine]] |
| − | [[Category:Kenyan | + | |
| − | [[Category: | + | [[Category:Kenyan cuisine]] |
| + | [[Category:Snack Recipes]] | ||
Latest revision as of 13:56, 15 July 2012
Description
Ingredients
Procedures
- Sift flour and salt into a bowl.
- Add enough water to make a fairly stiff dough.
- Knead well.
- Roll out on a floured board into a fairly thick circle.
- Brush with oil.
- From the centre of the circle, make a cut to one edge.
- Roll up dough into a cone, press both ends in, and make a ball again. Repeat that process 2-3 more times.
- Divide dough into 4 or 5 balls, and roll each out into a thin circle. Heat a frying pan over moderate heat and dry out each chapati in the pan quickly. Brush pan with oil and fry chapati slowly until golden brown on each side. Serve hot or cold with stew or sauce.
