Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, soft layered east african carrot chapati. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

East African Chapati also known as Roti, safati, shabaati, phulka and roshi, is an unleavened flatbread. Origin Of East African Chapati This Chapati originates from India and is a staple in East Africa. The chapati dough must be well kneaded. You may also be interested in: Milk Soft And Layered Chapati Chapati laini Za Maziwa Recipe.

Soft layered East African Carrot Chapati is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Soft layered East African Carrot Chapati is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook soft layered east african carrot chapati using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Soft layered East African Carrot Chapati:

1. Take 6 cups all purpose flour for the dough
2. Make ready 1/4 cup sugar
3. Take 1 grated carrot
4. Make ready 1 tbsp salt
5. Get 2 1/4 cups warm water
6. Make ready 4 tbsp vegetable oil for the dough
7. Prepare 1 cup all purpose flour for dusting
8. Prepare 1 1/2 cup vegetable oil for cooking and dough spread

Roll out your dough on a slightly floured surface and apply butter or oil on top. · The procedure for making layered chapati is similar to making ordinary/direct chapati. However, layered chapati( chapati za ngozi) requires extra time, extra oil and simple skills. Kenyans love chapati because they are always a great accompaniment for tea, soup, stew and vegetables. To make soft layered chapati the Kenyan way, you need all.

Steps to make Soft layered East African Carrot Chapati:

1. Mix the flour, sugar, grated carrot and salt in a mixing bowl. In another container mix water and vegetable oil.
2. Add the water gradually in the dry ingredients mixing with your hands or a dough mixer if you have one until you get a very nice soft dough and ensure it doesn't stick on your hand.
3. When you get that nice dough, coat it with oil and flour and it's now ready to work with.(The dough made 25 chapatis).
4. Divide the dough in five portions to work with each at ease. With each portion, roll out the dough until its very thin and spread oil then divide in five equal parts.
5. Roll each part lengthwise then roll to form a coil kinda shape and tuck in the end. Arrange the coils in a systematic way and then cover them using a kitchen towel. If you feel the coil is a little bit too much, cut it, and if you feel it's small add from any coil you've cut.
6. Heat your pan and then start rolling out each coil forming a nice round shape
7. In a hot pan, place the rolled out round dough and let it cook for about 10 seconds each side with 4 flips without oil. Now spread oil each side at a time and let it cook. Put the chapatis in a hotpot or the storage container you prefer using.
8. Repeat the rolling out and cooking process to the rest of dough coils.
9. Once you're done, serve when hot with your best stew. Enjoyyy.

Kenyans love chapati because they are always a great accompaniment for tea, soup, stew and vegetables. To make soft layered chapati the Kenyan way, you need all. The secret to a soft layered Kenyan chapati is the dough. A dough that is soft will also produce soft chapati's. Chapati, also commonly known as Chapo's, are common in Kenya and eaten with sukuma wiki, stew, nyama (meat) and are even taken on it's own with some tea.

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