Recipes From
The Eastern Savannah
&
Madagascar
Music From East Africa
Servings:
8
Yield:
8
Prep Time:
30 min
Cook Time:
5 to 7 min
Total Time:
1 to 2 hrs
Chapati Za Ngozi
Chipati Za Ngozi (Cha-pah-tee Za N-Goh-zee) is an unleavened pan-fried Kenyan flatbread with soft, flaky layers and a crisp golden outside.
Chipati Za Ngozi, often called “Chappo” by the locals in Kenya, was originally introduced from India, but the Kenyans have elevated this simple bread with their unique technique that puts this bread as a pseudo-marriage of a traditional Indian style Chapati and a croissant. It is extremely versatile and is the perfect accompaniment for breakfast with jams and honey or with a later meal made of any of the rich stews or grilled meats of the region.
Personally, I love this bread with the savory richness of Nyama Choma . . . and pretty much everything else.
Imperial
Metric
Ingredients
3.5 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
2 tablespoons melted butter
1 1/2 cups warm/hot water
Additional 1/4 cup of butter for brushing onto chapati
Ingredients
3.5 cups all-purpose flour
1 teaspoon salt
1 teaspoon granulated sugar
2 tablespoons melted butter
1 1/2 cups warm/hot water
Additional 1/4 cup of butter for brushing onto chapati
Mise en place (Preparation) Click here
- Measure out Flour
- Measure out Salt
- Measure out Sugar
- Measure out 2 Tb of soft Butter
- Melt 1/4 cup of Butter. Barely melted, do not let it simmer.
- Measure out Hot Water. No hotter than will come out of your tap.
- Bring the rest of the Butter to room temperature or even slightly melted.
Directions
In a large bowl, combine the flour, salt, sugar, then add the water and 2 Tbs of butter. Mix thoroughly. Knead on a lightly floured surface just until soft and smooth. Do not overwork. The dough should be very soft but not gummy.
Cover the dough and rest at room temperature for 1-2 hours to let the gluten relax.
On a lightly floured surface, divide the dough into 90-100 gram pieces and form into balls. Cover the pieces with a towel or plastic. Roll one ball into a flat circle as thin as possible. Brush with room temp butter. Now roll it up TIGHTLY into a rope using both hands. Coil the rope very tight end to end to create a coiled snake or snail shell shape.
Press down on the spiral disc, then roll out to flatten again into a thin circle about 3/16 inches thick.
Place a large, cast-iron skillet over medium heat. Add one of the flattened chapatis. Cook for 30-60 seconds and then flip over and cook until golden brown spots develop, 2-3 minutes, then flip to cook the other side until that side develops golden brown spots about 1-2 minutes. The bread should puff up. Remove and wrap in a towel to keep warm and let them steam a little.
Customize
· None
Substitute
· Lard for butter to increase savory in lieu of creamy taste of butter. I do find that the moisture in butter makes it more flakey.
Notes:
None
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