COCONUT MILK CHAPATI RECIPE

COCONUT MILK CHAPATI RECIPE

Ingredients:

1/2 kg of Wheat flour/Ngano

1 cup of Wheat flour on a flat plate (you'll need this when rolling out your chapatis).

1 cup coconut milk (warmed)/Tui

1/2 cup oil (for cooking the chapatis).

1 teaspoon salt.
1/2 teaspoon sugar

Instructions:

1. In a large bowl, combine the flour and salt,(dry ingredients)

2. Add the warm coconut milk  as you knead (kanda) the mixture into a dough (knead/kanda for about 20 minutes.)

3. Form the dough into a ball, cover the bowl with a clean damp cloth or a bowl cover, and allow it to rest for 25-30 minutes.

4.Divide the rested dough into 8-10 balls of equal size (depending on how big you like your chapati).

5.Lightly dust your clean work surface with some flour. Working with one ball of dough at a time.

6.Using a tablespoon or a pastry brush, smear about a tablespoon of oil (from the 1/2 cup of oil) over the surface of the chapati facing you.

7. Carefully move your chapati  to the plate with the flour (place it oiled side down on the flour).

8. start folding it like you would a paper fan.

9.Starting on one end of the folded chapati, coil it tightly

-When you get to the end length of the chapati, lift the tip and push it into the center of the coiled chapati.

see below

10.On a lightly floured surface, roll out your coiled up dough into a circle.

HOW TO COOK 

-Heat your chapati cooking pan over medium heat.

-After  rolling out your coiled up dough into a circle, step (10)

11.lay it on your pan, Allow the chapati to sit on the pan for 1-1 1/2 minutes until you see golden brown spots appear on the side of the chapati that's touching the pan.

12.Flip the chapati over again and oil the other side just like you did the first side

 Once both sides of the chapati have the light golden brown markings, carefuly place it in your hot pot.

You can serve your chapati with some beef stew.