East African Chapati for Profis is a recipe that shows you basically how to make large quantities of East African Chapati, such as you would need for parties or for restaurants in relatively little time. It can be quite tiring kneading large amounts of the quite stiff dough, so we shall use a food processor. It is important to read the manufacturers instructions to determine the amount of dough you can mix in one go. We shall use a high performance & powerful Bosch MaxxiMUM, with a 5.4 liter stainless steel bowl, 1600W motor suitable for heavy bread doughs, to mix 2 kilograms of flour with 1 liter of water.
This is a form of “kabalagala” as a type of Ugandan “banana pan cakes” normally made from apple(?) bananas (local name: ‘ndizzi’) and cassava flour is called, locally. In this version, the cassava flour will be replaced with wheat flour so we have Wheat Flour Kabalagala Pan cakes … Since the specific locally used bananas are not available everywhere, they are substituted with plantains. The rest of the recipe is borrowed from the “normal” kabalagala recipe on this site.