Chapati is the East African version of unleavened flatbread. It only requires five simple ingredients that are staples in your pantry. The dough is kneaded in a way that creates tender, flaky layers in each circle of bread. Brown your chapatis in a skillet, and serve them as an appetizer or for dipping into a tasty broth. Smart Recipes, African Recipes, Grains Recipes, Recipes Grains African East African Chapati East African Chapati Recipe | PT35M Serves 6 Ingredients: 3 Cups All-Purpose Flour 1 Teaspoon Sugar 1.5 Teaspoons Salt 4 Tablespoons Clarified Butter Place flour in a large bowl, form a well in the center of flour mound. In the well, add sugar, salt, 3 tablespoons of clarified butter, and water and mix until a soft and sticky dough is formed. Transfer the dough to a well-floured work surface, and knead for 10 to 15 minutes until a soft, elastic dough is formed. With a pastry brush, coat the dough with a thin layer of clarified butter. Divide the dough into 8 equal sized portions, and allow to rest for at least 30 minutes, covered with a damp cloth. Roll each dough portion into 1/4-inch thick chapatis on a well-floured surface. Melt 1 tablespoon of clarified butter in a cast iron skillet, fry chapaties for 2-3 minutes flipping occasionally. Repeat with remaining chapaties and serve.

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