Cooking Instructions
- 1
In a bowl mix the salt and flour.
- 2
Make a well at the center of the flour and add the vegetable oil. Put the water bit by bit while stirring with a wooden rod until the flour comes together.
- 3
Knead using your hands for about 15 minutes. This makes the dough soft. Once done cover it with a cling film and let it rest for 30 minutes.
- 4
Afterwards divide the dough into sizeable balls. Spread each ball and apply some vegetable oil. Roll them like a carpet is rolled then fold the rolled dough into itself. Do this for all the balls.. This brings out layered chapos.
- 5
Roll the new balls into circular shapes ready for frying.
- 6
In a pan, put the rolled chapo. Once the colour changes, turn it on the other side. Put the yellow fat under the chapo then spin it. When one side is ready turn it to the other side, put the cooking fat and spin. Remove from heat when ready. Do this to all the other rolled chapos.
- 7
When done serve and dig in.
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