5 top secrets for making delicious, soft chapatis

Once a rare delicacy in most Kenyan households due to the then high cost of flour, chapatis have now become a common part of our diet. The Indian inspired flat bread now goes for an average of Ksh. 20 in eateries to be accompanied with tea or any legume of your choice. But what if could make your own soft chapatis home? This way you can add or omit certain ingredients to suit your taste. To always end up with soft and delicious chapatis you should;

Make the dough soft

This basically involves mixing all purpose flour, sugar, salt, oil/butter/margarine and water/milk. Some people add grated carrots or pumpkin for a more nutritious chapati. Whatever your preference you should remember to knead the dough for like 10 minutes, adding flour or liquid till you get the right elasticity.

Let it rest while covered

You can’t start rolling it immediately because it would be too sticky. Dust a bowl and put the dough in it to rest for 30-40 minutes. Cover it with a damp cloth so  the outer layer doesn’t dry and create an undesirable texture.

Roll to the right thickness

Once the dough has rested and you’ve separated them into small portions for individual chapatis it is time to roll. It is important to not only make them as round as possible but to also get the right thickness. Too thick and they’ll end up doughy and too thin will make them crispy. Find the perfect balance.

Use a heavy pan

The pan you’re using could be what is causing your chapatis to come out burnt or under cooked. Using a heavy pan allows for heat to be distributed evenly through the chapati. Cast iron pans are readily available all over Nairobi. You can get them for cheap in jua kali work shops in any size.

Regulate the heat

Too much heat will burn your chapatis or you. When you put the chapatis on the pan and they start to burn in a few seconds reduce the heat. If one side is ready it will start making air pockets and have light brown speckles. You can then flip it to oil it and let the raw side also bake. When you’re done making all your chapatis cover them with a towel if you won’t be eating them immediately so they don’t dry.

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