Soft layered Chapati

My family loves chapati....

Props to Zawadi#festivedishcontest#crosscountrychallenge

Who doesn't love the layers in a chapati. I finally got to make this and it came out ok.

Chapati which is also known as roti, safati is an unleavened flatbread with its origin from India, and its a main dish in countries like Bangladesh, India, Kenya, Nepal, Pakistan, Sri Lanka and Tanzania.

Chapatis are among one of the common delicacies in Kenya. They are fun and easy to prepare. Chapatis are really rich in carbohydrates hence high in energy and they are also a good source of dietary fiber

make a soft dough as you can. to obtain soft layered chapatiswhich do not harden. after cooking

I like making my chapatis on Wednesday with some soul food beef stew mama style #coconutchapati

This is the best method I have found to be my best for the softest layered chapati

Most people complain about chapatis not being soft, Some blame it on the flour, others on the temperature of the water being used; Others swear by hot water, others cold water and even warm water.I decided to give a step by step guidance on how to hack a soft layered chapati.The trick to getting a soft chapati boils down to 2 things1. How you knead your dough... Don't be in such a hurry... Work on your dough thoroughly.2. The heat should not be too high nor too low.The temperature of the water being used to knead doesn't matter.

It was one of my best outcome

Yammy

Chapati is one of my best dishes here in Africa. I love soft chapatis when served with beef stew. Enjoy the taste.

This chapatis are delicious , and did prepare them for dinner

Very soft and yummy#recipemarathon

The simplest meal I can prepare

#lunchideas#chapati is a excellent source of fiber

Who doesn't love chapos, here is my recipe for soft yummy ones.

Everybody loves chapati and eating soft layered chapatis make it more loveable #FestiveSeasonContestKakamega

For the love of chapatis😋

So as a Nigerian lady married to a Kenyan, I struggled with making nice and soft chapati. I decided to take some lessons from a Tanzanian friend :) who helped me find a method and recipe that works for me and I thought it would be nice to share the recipe here