Ingredients.
– all purpose flour ( I find EX easier to work with.)
– sugar and/or salt
-vegetable oil
-water and/or milk.(room temperature or slightly warm).
( Where I have indicated and/or ,you can use either one or both depending on the availability or preference.)
Procedure.
-Combine 4 cups of all purpose flour, 1/4 cup of sugar, a 1/2 a teaspoon of salt and 1/2 cup of vegetable oil in a bowl. Using your hands or flour mixer, mix these ingredients well until they all come together.
– Add water in bits with one hand as the other hand continuously combines it with the flour mix. Continue this until most of the dough is sticky then stop. Now kneed the dough on a lightly floured surface for about 10 to 15 minutes until you get a firm dough. If the dough is sticky, alternate between sprinkling some more flour and applying the salad oil to your hands. when you apply the oil to your hands the dough stops sticking to your hands hence making the kneading process easier. Continue this until the dough is smooth and tou can knead without it sticking to your hands or the surface.
* my tip on testing if the flour is ready: put a finger through the dough until you touch the bottom then take it out. If it comes out clean or with very minimal dough stuck to it then its ready.
– place the dough in a bowl and cover it with a piece of cloth and let it rest for about an hour.
– After the wait, cut the dough in to equal balls and place them on a floured surface.
..On a lightly floured surface roll out the dough until you achieve adiameter of about 16cm. Add 1/2 a tablespoon of oil and spread it on top of the rolled out dough. Make a cut from the centre to the top part of the dough then lift the right side of the cut and roll the chapatti in to a cone. Tuck the last bit at the bottom of the cone and ttich the tip of the cone towards the centre by placing a finger at the tip and pressing it downwards. Repeat this process until all the balls are done.
– On a lightly floured surface ,roll out each cone at a time and place it on a heated pan. Let it sit for about a minute or two or until bubbles can be seen forming . Turn it and spread 1/2 a tablespoon of oil on the surface then turn it back. Now apply oil to the upper part of the chapati and using a spoon lift it partly to check if the bottom side is well done. If so, turn it once more and let the other side cook. When done, remove the chapati from the heat and place it on a dry surface and keep covered with a clean piece of cloth. Repeat this until all the chapatis are done.
And there you have it, sweet,soft layered chapatis.
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