CHAPATI: THE KENYAN FLAT BREAD.

Chapati is a type of unleavened flatbread that is popular in Kenya, India, and Pakistan. It is made with wheat flour, water, sugar and salt. Chapati is typically cooked on a hot griddle or tawa.

Chapati was likely brought to East Africa by Indian traders in the 19th century, and it has since become a popular food in the region.

Chapati is a popular food in many different cultures, and it has different names in different regions. In India, it is also known as roti. In Pakistan, it is known as tandoori roti. In Kenya, it is known as chapati or chapo.

Chapati is a versatile food that can be eaten for breakfast, lunch, or dinner. It can be served plain or with a variety of toppings, such as curries, stews, or vegetables. Chapati is a common food in Kenya with every household knowing how to prepare it and its enjoyed by both the young and old.

Chapati is a delicious and nutritious food. It is a good source of carbohydrates, protein, and fiber. Chapati is also low in fat and calories.

Recipe for chapati for four:

Ingredients.

• 2 cups all-purpose flour.
• 1 teaspoon salt.
• 1 teaspoon sugar.
• 1 cup warm water.

Instructions.

1. In a large bowl, combine the flour, sugar and salt.
2. Add the warm water and mix until a dough forms.
3. Knead the dough for 5-7 minutes, or until it is smooth and elastic.
4. Divide the dough into 8 equal pieces.
5. Roll out each piece of dough into a thin circle.
6. Heat a griddle over medium heat.
7. Place one of the chapati on the griddle and cook for 1-2 minutes, per side, or until golden brown.
8. Repeat steps 6-7 with the remaining chapati.

Pro tips for making chapati:

1. Use warm water when making the dough. This will help to make the dough soft and pliable.
2. Knead the dough for at least 5 minutes. This will help to develop the gluten, which will make the chapati soft and chewy.
3. Roll out the chapati as thinly as possible. This will help to ensure that the chapati cooks evenly.
4. Cook the chapati over medium heat. This will help to prevent the chapati from burning.
5. Apply a light coating of ghee, cooking oil or margarine on both sides,  especially at the chapati’s edge, to prevent it from drying out.

Chapati is best served fresh and warm. It can be eaten plain or with a variety of toppings and stew.