To say my husband loves chapatis would be an understatement. I think he can even eat them daily.
So sometime last week, actually Wednesday, as we were on our way to visit my mum, we passed by those vibandas (road side kiosks) that make and sell chapatis and this is the conversation that ensued between hubby and I.
Hubby: I think I’ll learn how to make chapos
Me: (all perplexed) Why?
Hubby: Because at this rate, I’ll never get to eat them.
(It had been like 3 weeks since I last cooked them)
Me: Oh… (I burst out in laughter) I promise I’ll make them tomorrow.
Hubby: I won’t keep my hope highs
Me: When did I ever promise you something and I defaulted?
Hubby:…………… (silent)
So after that interesting conversation and my promise, I had to cook chapatis, no matter what. Luckily that Thursday we arrived home early. Funny thing is that hubby had already forgotten that I had promised to make chapatis O-o.
Ingredients:
2 cups all purpose flour
1/4 teaspoon 1 tablespoon ground cinnamon
1/4 salt
3 tablespoons vegetable oil
1/3 cup 1 cup warm water
Equipment:
Wooden spoon
Rolling pin
Wide surfaced pan- preferably cast iron
Board/ Clean surface
First to make the chapati dough.
In a bowl, pour in all the dry ingredients.
Make a well in the flour then pour in the warm water.
Mix with a wooden spoon, till the flour gets combined.
Once the dough get a bit formed, start using your hands. If it’s too sticky add some little flour. Knead the dough, for about 5-10 minutes. Form it into a ball.
Lightly brush the dough with some oil, about a tablespoon then let it sit for a while. Mine rested for about 15 minutes. The oil on the surface with prevent it from drying/flaking while resting. I also go an extra mile and cover with a polythene bag.
Form the dough into almost fist sized round balls. Place on a well floured surface to avoid sticking.
Now we begin the real work Well if it were my mother preparing these, she’d just roll them out and cook, she’s a pro like that. I use the longer method, which she taught me. *Thanks mum*
First roll out the small ball of dough, apply about 1/2 teaspoon of oil. Then roll it up.
Repeat this process for all the small balls. It may seem a little time consuming but I guarantee it’s worth every second. This step will ensure that the chapatis have the beautiful layers as you eat. Next time, I’ll show you a time saving trick 🙂 *watch this space*
Now, we are ready to cook. Heat your skillet/cast iron pan. Don’t grease it.
Now take one ball, roll it out again. This time try and stick to the circular shape, no one likes rectagular chapatis. Also remember to lightly dust your surface/board with some light flour to keep it form sticking, also dust the rolling pin.
In the pan, place the raw chapati.
Rotate it to ensure it cooks evenly. It will sort of rise in some place, press to remove the air. Once one side is lightly browned, turn it.
Now, using a spoon, pour about 1/2 tablespoon of oil under the chapati, then rotate it. Once that side is cooked, turn and finish off the other side. Using the same spoon lightly press down the chapati and rotate.
Do the same for all the round balls. There is also another trick, though in my opinion it takes more or less the same time as this. I’ll share next time.
Voila, cinnamon chapatis.
Verdict:
Super soft. The layers were just perfect. Delicious.
Let’s just say, hubby was extremely happy.
We had guests over, the lovely Murigis and they loved them.
PS: I apologise for the poor picture quality, my camera is currently spoiled so I’m using my phone.
I LOVE THE RECIPE..THANK YOU FOR SHARING
Welcome. I do hope you’ll try it.
Considering how much I hate making chapos because of how hard mine are after, this is quite interesting. Must try.
I do hope you’ll try it out. You may just achieve very good results.
i loved them, they were very delicous…..for sure i had forgotten she’d promised to cook chapatos
her chapos are the BEST ever
good job honey
Thanks honey.
I can’t roll round chapos to save my life.
I disagree, all you need to do is practice. You’ll get the hang of it. Plus I find that after I have rolled them out then oiled them, then formed into the spiral ball, getting them to be circular becomes easier.
Trick is at step number 4: That’s the part where you limit the elasticity such that however you roll it, it springs back into shape- most likely a round shape 🙂 If you roll the dough and it gives you an oblong shape, you can roll is back again (as in step 1) and repeat till step 4. That definitely works. If you have more opportunities to do steps 3 and 4 the better!
Well written Wambo, at times I also repeat when the shape becomes a bit amorphous 🙂
i must say we totally loved the chapatis!! i wil try cookin them
Aww thanks. Please cook and call us over for dinner 🙂
nice nice…,i never get the measurements right. i end up having alot of dough or so little…..now..il be using this measurements here. nice amount of chapos……yummy!!!
Yesterday I made Chocolate Chapatis, Well they looked dull but tasted so yummy. It started with when i went to my pantry and saw a can full of Cocoa (Store Brand) so not all that lovely. previously bought when a friend wanted to bake a chocolate cake for her mum, and then after the first cake, the cocoa had been silent there all along, probably more than four months. When i opened it was rather full and i thot, since i will hardly be baking with this i better use it another way. Further, I hardly drink cocoa (more of a coffee person). I looked at the can and it had suggestions for chocolate cake. So first i made the Chocolate( about 3 spoons of cocoa and 1 teaspoon of oil) then later incorporated into my Chapati mix, Voila! i had chocolate chapatis.. They are so tasty, n u can take them during breakfast or as a snack.
Chocolate chapatis??? Wow!!! I have to say, you are quite daring. Wow!! I don’t think I’d have thought of such an addition. I think I’ll take your dare and try it out.
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hubby and i love sugary chapatis.and i use milk and blueband to make them more yummy!!
I have tried with milk but never with blueband. I should that next.
I don’t mean to brag but I know can make chapatis that will match yours or even better 😉
That aside, I would like to suggest that you make chapatis using butternut pumpkins. (I can also show you the method of preparation) Butternut chapatis are soft and have an appealing, mouth- watering flavour.
Hey Nick, he he he no competition here, I bet yours are better. I have actually made some with butternut.
If interested, you can do a recipe with pics and all and I can feature your recipe as a guest post.
Hehehe..thanks for conceding!
I’ll look into making a detailed recipe and hopefully send it to you soon.
Cool, when done email it to leotunapika@gmail.com
Now to wow my hopefully soon to be girlfriend. Can I add salt and sugar? My mom always does.
Yes Frank you can add sugar and salt.