Butternut squash and milk chapatis
i love these... so soft and yummy!
#fiveORlessingredientrecipes
#tryingoutnewrecipes
Butternut squash and milk chapatis
i love these... so soft and yummy!
#fiveORlessingredientrecipes
#tryingoutnewrecipes
Open in Cookpad AppSteps
- 1
Peel, remove seeds and chop the pumpkin into small pieces. Wash and place in a sauce pan with water to boil till marshy. drain the water and allow to cool in a larger mixing bowl
- 2
Measure 3 cups flour and sieve into the mixing bowl. add in the salt and 2 tbsp oil then mix. add in the milk little by little as you knead till the dough comes together. place on your work surface and knead some more till you get nice smooth dough. Place in a greased tin and cover with a damp cloth. let rest for at least 15 minutes (this softens the dough)
- 3
Roll out the dough to a large circular shape, about 1/2 centimetre thick, smear some oil evenly and cut into strips. roll up the strips to form a pinwheel design
- 4
Dust your work surface and roll out a circle from the 'pinwheel shape' dough.
- 5
Cook on a medium high heated pan as you flip and apply oil all round so that both sides cook evenly and have even patches and color
- 6
Remove and place in an underlined container as you serve.
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