Soft layered chapatis
Soft layered chapatis

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, soft layered chapatis. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Soft layered chapatis is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Soft layered chapatis is something which I have loved my whole life.

Chapatis define the festive season in our country. We all love some soft layered chapatis. Learn the simple steps of preparing the best chapatis ever.

To begin with this recipe, we must first prepare a few components. You can cook soft layered chapatis using 4 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Soft layered chapatis:
  1. Prepare 500 g all purpose flour
  2. Prepare 1 teaspoon salt
  3. Take 1 cup hot water(not too hot,not too warm)
  4. Take Cooking oil

Making Kenyan soft layered chapati is a lot of fun but requires time 😉 No wonder many Making layered chapati also need some skills to get those layers on the chapatti. Caution- never/do not use yeast for your chapatis. THEY DEFORM AND LOSE TASTE AFTER GOING COLD. #cooking. The secret to a soft layered Kenyan chapati is the dough.

Instructions to make Soft layered chapatis:
  1. Mix flour and salt until well mixed
  2. Make a well in the flour and add half of the hot water.
  3. Mix well incorporating the flour. Add the rest of the hot water mixing well until the dough forms a ball.
  4. If sticky add a handfull of flour and knead the dough until it's not sticky
  5. Add 2 Tablespoons of cooking oil and continue working the dough
  6. Move the dough onto a working surface and knead the dough for 15 minutes
  7. Fold the dough into a ball and wrap it with cling film to rest it for 30 minutes
  8. Unwrap the dough and knead for 3 minutes
  9. Dust your working surface with flour and roll out the dough as wide as possible
  10. Smear cooking oil on the rolled out dough and cut out the dough horizontally in strips
  11. Fold the strips to with the oily surfaces inwards
  12. Dust your working surface again and roll out each of the subdivided dough individually into round shape(not too thin to avoid hard dry chapatis; and not too thick to avoid undercooking)
  13. Dry both sides of the chapati in a medium hot pan and apply oil on both sides while cooking until a golden brown colour on both sides is achieved.
  14. Put the cooked chapatis in a dry place and cover to avoid drying.
  15. Serve and enjoy.

A dough that is soft will also produce soft chapati's. Chapati, also commonly known as Chapo's. Chapathi stays soft for a long time without getting dry. In a bowl, mix flour, sugar and salt. Add Margarine, mix with hands to form crumbs.

So that is going to wrap it up with this exceptional food soft layered chapatis recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!