IngredientsViungo
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup warm water
- 3 tbsp Chamamba sunflower oil, plus extra for brushing
- Vikombe 3 vya unga wa ngano
- 1 tsp chumvi
- 1 tsp sukari
- Kikombe 1 cha maji ya uvuguvugu
- Vijiko 3 vya mafuta ya alizeti ya Chamamba, na ziada kwa kupaka
MethodMaelekezo
- Mix flour, salt and sugar. Add the oil and rub it in, then add water gradually to form a soft dough.
- Knead for 5 minutes, cover and rest for 30 minutes.
- Divide into 8 balls. Roll each into a thin circle, brush with oil, fold into quarters and roll again.
- Cook on a hot dry pan until golden spots appear on both sides. Keep warm in a cloth.
- Changanya unga, chumvi na sukari. Weka mafuta na uchanganye, kisha ongeza maji taratibu kupata unga laini.
- Kanda kwa dakika 5, funika na acha kwa dakika 30.
- Gawanya vipande 8. Kunjua kila kimoja kwa umbo la duara jembamba, paka mafuta, kunja robo na kunjua tena.
- Pika kwenye sufuria kavu yenye moto hadi madoa ya dhahabu yatokee pande zote. Weka kwenye kitambaa ili ibaki ya joto.
Tip: Kidokezo: Brushing with oil between the layers is what makes chapati flaky.Kupaka mafuta kati ya tabaka ndiyo inayofanya chapati ziwe na tabaka nyembamba.
