Here’s a recipe for Tanzanian Chapati, a popular flatbread in Tanzania:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup warm water
- Extra vegetable oil for frying
Instructions:
- In a large bowl, combine the all-purpose flour and salt.
- Add the vegetable oil to the flour mixture and mix it in with your fingertips until the mixture resembles coarse crumbs.
- Gradually add the warm water, a little at a time, and knead the dough until it comes together and forms a soft and smooth ball. If the dough feels too dry, add a little more water; if it’s too sticky, add a bit more flour. Knead for about 5-7 minutes.
- Divide the dough into small balls, about the size of a golf ball. You should get around 10-12 balls.
- On a lightly floured surface, take one ball of dough and roll it out into a thin, round circle. Aim for a thickness of about 1/8 inch.
- Brush the surface of the rolled-out dough with a thin layer of vegetable oil.
- Starting from one edge, gently fold the dough inwards, creating pleats, until you reach the other edge. You should end up with a long strip of folded dough.
- Roll the strip of dough into a spiral, tucking the end underneath to secure it.
- Press the spiral down gently, then use a rolling pin to flatten it into a circular shape again, about 1/8 inch thick. Repeat this process with the remaining dough balls.
- Heat a frying pan or griddle over medium heat. Place a chapati onto the hot pan and cook for about 1-2 minutes on each side, or until golden brown spots start to appear.
- Remove the cooked chapati from the pan and place it on a plate lined with a paper towel to absorb any excess oil. Repeat the cooking process with the remaining chapatis.
- Serve the chapatis warm. They can be enjoyed on their own, as a side dish with curry or stew, or filled with various savory or sweet fillings.
Tanzanian Chapati is a versatile and delicious flatbread that can accompany a variety of dishes or be enjoyed as a snack. It’s best eaten fresh and warm. Enjoy!