Soft Layered Chapatis
This recipe is for perfectly soft and layered chapatis. Chapatis are an East African flatbread commonly made for every occasion.This version uses wholewheat, pumpkin and Brookside ghee and is perfectly moist, layered and delicious!
Begin by adding the pumpkin cubes and water into a saucepan. Bring to a simmer and boil for about 10-12 minutes until tender
Once tender drain the water and transfer to a medium size bowl. Mash until soft.
Once the mashed pumpkin is slightly cooled, add the butter and mix with a wooden spoon. Begin to add the flour bit by bit and knead using your hands. Keep adding the flour bit by bit while kneading until the dough starts to feel firm yet still a little soft.
Once you have achieved the right consistency (should be soft to touch, not sticking to the fingers and easy to roll) cover with a towel or cling film and leave to rest for 15 minutes.
Floor the surface and roll out the dough into a large round shape. Brush with some ghee and cut into six equal piece. Go ahead and shape into round balls.
Meanwhile warm a pan over medium heat. Begin by rolling out one of the pieces into a round shape (much like a pizza but much thinner).
Oil the pan and transfer the rolled out dough to the pan and let cook one side. Oil the top side with the ghee. Once it begins to turn slightly golden on the lower side flip and cook the other side. Let cook for about 3 minutes and remove from pan. Repeat for all the rest of chapatis.
Serve with your favorite stew or tea! They are delicious even eaten just on their own!
(Visited 6 times, 1 visits today)