Jamila teaching me how to make Chapati
- 5 cups all-purpose flour (not self-rising)
- 2 cups hot milk
- 1 ½ tsp Salt
- 1 tsp sugar
- ½ cup Canola/Vegetable oil
- 2 cups Extra flour for kneading
- 1 tsp cardamom pips - grounded
- In a large mixing bowl, measure 5 cups of flour.
- In another bowl, mix salt, 3 tbsp of oil, 1 ½ cup of hot milk, cardamom and salt.
- Add the above milk mixture to the flour. Mix well until dough becomes soft.
- Knead the dough for 10 – 15 minutes; add flour or water if needed.
- Separate in 10 balls and cover with plastic wrap.
1. Roll one part of the dough thinner than ¼ centimetres, as per above photo.
2. Brush oil on top (as per photo)
3. At the side that face you, make one centimetre fold, then roll forward with both two hands; almost like you are rolling a rode away from your direction. (watch video) It should look like a rope.
4. Then create a coil-like shape
5. Then return it to the same place and cover.
6. Repeat until you finish the rest.
7. After you are done with the above, take the first part that you rolled.
8. With a rolling pin, roll each ball in a nice round flat shape that is about ¼ centimetres thin.
- Heat a non-stick pan on medium heat (use a round pancake pan). After it is heated, sprinkle a few drops of water on it. If the drops dry right away, the pan is ready for chapati.
Place the chapati you have just rolled on a heated pan. After about a minute, check the bottom of the chapati, if it is golden brown, and the top is translucent, flip it over.
Brush a little bit of oil on the top of the chapati, then check to see if the bottom is cooked and is golden brown.
If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again.
After about 30 seconds remove the chapati from the pan and put it on a plate and cover with a foil paper.
Repeat until you finish the rest.
• Ernst Gouws & Co Pinotage, Vegetables & Meat