Recipe: Perfect Soft layered chapati

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Soft layered chapati. Chapati is a tasty and delicious unleavened flat bread similar to Indian parathas. The Kenyan style chapati is layered which makes it very soft and a very. In a bowl, mix flour, sugar and salt.

Soft layered chapati A dough that is soft will also produce soft chapati's. Chapati, also commonly known as Chapo's. In a hot pan, place the rolled out circular chapati and fry each side with little oil until its golden brown on medium heat. You can cook Soft layered chapati using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Soft layered chapati

  1. You need 3 cups of all-purpose flour.
  2. Prepare 1 cup of whole wheat flour.
  3. It’s 1 1/4 cups of warm water.
  4. Prepare 1/8 of of a cup of spring onions, diced.
  5. It’s 3 tbsp of butter.
  6. Prepare 3 tbsp of sugar.
  7. You need 1 tsp of salt.
  8. Prepare 1 of large carrot, grated.
  9. It’s of Vegetable oil.

Making soft layered chapati requires time and skills. This article will explain the steps of making either soft brown or white chapati. Making Kenyan soft layered chapati is a lot of fun but requires time. No wonder many people prefer direct chapati.

Soft layered chapati instructions

  1. In a bowl add in the flour, carrots and spring onions and mix using your hand or wooden spoon..
  2. In another bowl add in the salt, sugar, butter and warm water. Stir until everything dissolves..
  3. Pour half of the liquid to the flour bowl and mix using your hand or counter-top mixer or wooden spoon..
  4. Add the remaining liquid and knead till you get the right elasticity. Kneaded the dough on a flat surface it is much easier. Add some oil and continue kneading until its soft but not sticky..
  5. Apply oil evenly inside the bowl and cover the dough with dump kitchen towel or clingfilm and let it rest for 1 hour..
  6. On a clean table or counter spread oil on it evenly. Divide your dough into two or three sections depending on the size of counter or table. Using a rolling pin, spread or flatten the dough until the thickness is less than half a centimetre. Brush oil on top and spread evenly..
  7. Cut along into sizes of about 2-3 Cm..
  8. Place one of the divided doughs on your index finger and coil around it. Once done remove from your finger and press it down using your two palms. Repeat for the rest..
  9. On a clean surface, take your one the rolled dough and dust flour around it. Using a floured rolling pin, flatten it till its thin and round in shape..
  10. Heat up your pan and gently lay down the dough, wait till it starts to fluff up then turn it. Once both sides are done place on a plate. Repeat for the rest..
  11. On a hot pan (high heat) place two chapati at a time. Lift the chapati on one side, pour approximately one tbsp of oil on the pan, using your hand turn the chapati round and round. Cook until the underside has brown spots. Lift the upper chapati, place it on your hand or plate and flip the chapati using a slotted spoon. Return the chapati your holding and repeat. Once browned up remove it and add another Chapati. Repeat for the rest..
  12. Serve while still hot..

Making layered chapati also need some skills to get those layers on the chapatti. Getting soft layered chapati is always the aim when it comes to cooking chapati. This is the second method I have learnt that will guarantee you the softest chapati you will ever eat! Chapathi stays soft for a long time without getting dry. The chapathi dough was mixed with a good amount of oil for flavor and softness.

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