East African Chapatis

2 Ingredients

Number of servings

3 cup wholemeal flour
1/4 cup vegetable oil

Nutrition per serving

9% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

In a large bowl, combine flour, 1 tsp salt, oil and 1 cup warm water. Mix to form a soft, sticky dough, adding a little more water, if necessary. Turn out onto a floured surface and knead for 10 minutes or until smooth and elastic. Return dough to bowl, cover with plastic wrap and leave to rest in a warm place for 20 minutes.

Step 2 of 4

Turn out dough onto a lightly floured surface and divide into 10 pieces. Roll out each piece to a 15cm circle.

Step 3 of 4

Lightly brush top of 1 round with some of the extra oil. Starting from the edge closest to you, roll into a long, thin log, then curl into a spiral. Repeat with remaining pieces of dough. Cover with a damp tea towel and allow to rest for 10 minutes.

Step 4 of 4

Roll out each spiral on a lightly floured surface until 3mm thick. Preheat a non-stick pan or flat barbecue plate over medium-high heat. Brush top of one chapati with oil, place oil-side down into pan and brush top with more oil. Cook for 2-3 minutes or until golden and bubbles appear on the surface. Turn over and cook for a further 2 minutes or until golden. Wrap in foil to keep warm. Repeat with remaining chapatis and oil. Serve with skewers.