All Things Kenyan

Indian Chapati Recipe

1/2 cup white flour
3/4 cup wheat flour
1 tsp salt
1 Tbsp oil
1/4 to 1/3 cup water

Mix the flours and salt together well. Add the oil an work it in with your finger tips until the mixture is like course sand. Add the water a little at a time mixing with your hands constantly until you have a soft slightly sticky dough. Knead the dough until it has a consistent texture – about 2 minutes. Let it rest for 10 to 30 minutes covered. Divide into 8 even balls. Roll out on a lightly floured board until it is quite thin – about 6 1/2 inches in diameter. Cook in a hot ungreased frying pan or skillet. Cook until bubble form on the first side and then on the second side until browned. The chapati may puff up as you are cooking the second side – just push it down. To keep them soft just coat with butter or ghee while they are still hot.

Also known as naan.
Makes 8 chapatis.