Chapati is a local favorite I quickly grew to love Uganda. It is a flat, unleavened
bread with some resemblance to a pita or tortilla. It can be served cut up
into quarters and served as a side dish (particularly with any sort of curry/dipping
sauce) or rolled up and filled with vegetables into a "Rolex". Chapati sometimes
has variants on its spelling such as Chappati, and can be refered to in non-singular
quantities either in the singular form (Chipati) or plural for (Chipatis)
- 2 cups all-purpose flour (sifted)
- 1 teaspoon salt
- warm water
- cooking oil
- (optional) finely chopped onions (use the 1/2" purple kind)
- (optional) finely chopped garlic
- Allow ingredients to warm to room temperature if they have been refrigerated.
- Mix flour, onion, and salt in a bowl.
- Slowly, mix in enough water to make a thick dough.
- Kneed dough for a few minutes adding a couple spoonfuls of dry flour.
- Cover bowl of dough with a clean cloth and let sit for about a half-hour.
- Pre-heat (medium high or high) and lightly grease a skillet or fry pan.
- Divided the dough into tangerine sized balls.
- Using a rolling pin, on a floured board flatten the balls into six-inch circles.
- Lightly flour the chipatis before stacking while rolliing additional chipates.
- Fry until each side has golden-brown spots, flipping once.
- Cover the cooked chapais until served. To keep warm, wrap the stack of finished
chipatis in a heavy plastic grocery bag or place in oven on lowest setting.
- Slice into quarters if desired.
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