Who doesn’t love chapatis? Majority of Kenyans consider this their top delicacy and can hardly prevent themselves from salivating at the thought of devouring one.
Today Chapatis are literally everywhere. At every street corner, you are likely to meet someone hard at work preparing the dough. Supermarkets stock plenty of ready to go chapos and every other person considers themselves a chapati expert. The only problem is, these Chapatis are average at best. They lack that soft, fluffy feel that most of us enjoy and appreciate. Luckily Kenya’s premium caterers, Divine Caterers are at hand to offer some helpful tips.
- Everyone has different tastes when it comes to Chapatis. Some prefer it crunchy; others want something that nearly melts in the mouth. Don’t be afraid to try out different type of wheat flours in the market. Be open to experimenting. You might be pleasantly surprised to find that another brand works better than the kind you have been using for years.
- When it comes to mixing the dough, you will get a better end product if you pour in the water a little at a time. Continue mixing as you do so until the paste is smooth and doesn’t stick.
- Increase the quality of the texture by adding a small quantity of oil or butter during the mixing process.
- Use warm water or milk.
- Remember that kneading is key. Aim to produce as smooth as possible a dough that doesn’t stick to your fingers.
- Once the dough is prepared, some people find that covering it with a wet cloth and leaving it to rest for around 20 minutes produces better Chapatis.
- For the dreaded rolling process, there are a couple of things you can do to maximize the chances of getting tender Chapatis. Use just the right amount of flour. Go overboard and you might break a tooth while eating your Chapos.
- Rolling Chapatis is an art that gets better with time. You will learn from trial and error that thin rolls won’t produce that fluffy kind of chapati you want.
- Ensure that the pan is well heated before you place the rolls. If it’s not hot enough, the chapati will take longer to cook and come out hard in the end.
- From watching experts, you notice that they slowly press down the chapati as it starts to rise up. Use a piece of cloth or a spatula. Remember to smear a little oil and keep flipping it over.
- After they are done, store the Chapatis in a container and place over a lid. That steam needs to remain inside to keep the flat bread moist and soft.