Chapati (Roti)

Hi fam it's been a while. And I hope you've been cooking up a storm the passed few months..  Today's recipe is chapati (roti ). Hot fresh chapati is to die for and you can not resist. It can be used to make a wrap, dipped it into some nice sauce or eaten  plain.
I'm not sure how they prepared it in Jesus' time but this is probably as close as we can get to eating unleavened bread.Quick, easy simple stuff..

Let's get started

INGREDIENTS
1 cup flour
1 tsp white wine vinegar
1 Tbsp oil
Salt
Butter (for brushing,optional)
Water (rt)

METHOD
Sift flour and salt
Add vinegar to flour and mix
Add oil and mix well (using your fingers)
Make a well in the middle and gradually pour water till dough comes together (gradually pour water)
Gently knead dough for about a minute in your bowl. You'll notice your hands are "clean" after kneading. (That's a good sign)




















Lightly oil your bowl (1/2 tsp) and place dough in the bowl
Allow to rest for 5 minutes covered with a damp cloth
On a clean surface, lightly flour it









.
.Divide dough into small balls and cover the remaining dough(to avoid being dry)
Roll dough into a round  shape and place on a hot pan (no need to put any oil)












.
Turn every 15secs
Till cooked
Lightly brush with some butter

if any  bubbles appear..that's perfectly normal
Enjoy :D
I'd like to hear suggestions  . Please mail on mulayemun2@gmail.com and like my Facebook page "I think you stole my kitchen "

Comments

Post a Comment

Popular posts from this blog

Cibwabwa (Pumpkin Leaves in a Peanut Sauce)

Image
Ifisashi.... Pumpkin leaves are very nutritious. They contain iron, vitamin A and C as well as proteins. They are widely eaten here in Zambia. In fact, you can find them growing almost anywhere. If cooked right, it's a delicious creamy dish which mostly goes with our staple food nshima or any starch you fancy.  This tasty and filling dish was cooked on a mbaula (brazier) but can also be cooked on your stove. There are variations on the method of cooking this dish, this is just one of them. And if you have not cooked or even tasted it, please have a go at it. It is yummy! Look out for my next post soon. Happy cooking.. INGREDIENTS 180g (3 cups) pounded groundnuts 1.25g (1/4 teaspoon) bishikisa /bicarbonate of soda (optional) 11.36 g (2 teaspoons) salt 1 1/2 cups water 3 medium sized tomatoes 1 large onion a bundle of fresh chibwabwa /pumpkin leaves INSTRUCTIONS Pumpkin leaves are covered in fibers which need to be removed. Holding the leaf upside down, pull g...
Read more

Vimbobo (pork trotters )

Image
Pork... I can barely stand it, especially the smell. But, I don't mind cooking it. Today's recipe is pork trotters AKA vimbombo . When cooked right, the meat should easily fall off the bone in a thick and gooey like gravy,yum yum😋. I feel these trotters should not be heavily spiced as they have a flavor of their own. They take quite a few hours to cook but easy to prepare. I cook them quite differently from how they are normally cooked here in Zambia . How? You may ask, well, I first brown my trotters  in a little oil then throw them in gravy and let them simmer away while I carry out my day.Simple😃 Lets see how it goes. INGREDIENTS 1 pkt pork trotters 3 large tomatoes 1 large onion Salt and pepper Cooking oil Pinch of cayenne pepper and paprika 2 TBSP tomato paste UTENSILS Thick bottomed pot METHOD Rinse your trotters under clean running  water and Set aside to drain. While they drain, grate tomatoes and  cut onion into small cubes (if you ha...
Read more

The Kapenta Quest

Image
For some reason kapenta is generally not liked by most people (especially the young generation a.k.a generation X). So many people claim to be allergic even when they haven’t tasted it. Could it be its smell, taste or appearance? Well, I can’t blame most people; it generally has a strong chocking smell when being prepared (you can literally smell it miles away) and it is not so great in the presentation department. The few times I have eaten it, it’s been bitter with a strong after taste. Kapenta comprises of two species called Stolothrissa tanganicae and Limnothrissa miodon. These are basically sardines that come in different sizes and shapes. With that being said, I have been on a short quest to learn how to prepare it well. I believe we have the power to make food taste and look good if we try to. There’s one person’s kapenta I can eat and that’s my mom’s. My mom prepares it pretty well, and no, I am not being biased. It has a nice sweet taste which I later discovered comes from...
Read more