Mercy’s Chapati Recipe is another (East African, i.e. Ugandan, Kenyan, Tanzanian, Rwandan, etc) simple chapati recipe, with milk and eggs, which is more elaborate than ==> A Simple Chapati Recipe, but with better chapatis.
For: 5 servings
- 1 kg plain wheat flour (not self-raising (!), etc)
- 1/4 liter water (preferably warm)
- 1/4 liter milk (preferably warm)
- 2 teaspoons salt (slightly heaped)
- 2 eggs (up to 4 eggs/kg are OK - no pancake-like taste!)
- This is what we need ...
- Mix the warm water, milk and salt. For a kilo of flour, this should be about 1/2 liter (500ml)
- Beat the eggs in a large bowl and add the above mixture
- Add flour and knead well. The dough is quite stiff & may require some bit of work.
- You may use a food processor to mix the dough BUT make sure it can deal with 1.5kg (about 3.3 pounds I suppose) of stiff dough. See user guide. Use a STEEL Blade, such as used for some bread mixtures.
- Make a hole in the middle and add 2 tablespoons of oil and thoroughly knead to a firm, consistent non-sticky dough
- Cut & form into about 10 balls
- Roll each to about a small dinner plate size. Apply a layer of oil onto the whole surface and then beginning from one side, roll into a form of tube. Roll this again to a disc & then form into a ball. The purpose of this is to create a ball of dough consisting of several layers. Please watch accompanying video to get as clearer picture
- In the meantime, heat a cooking plate. Chapati does not need long to cook, but needs a very hot plate. Assuming you are using a "normal" electric cooker, with 6 heat levels, start with 6 for the first chapati & then reduce to 5, if it's hot enough. With gas, one needs to be a bit more careful and I think I would not begin with the highest heat level
- Roll each ball into about a dinner-plate sized chapati
- Place it in the hot pan so it "dries" for a few moments, turn it over & apply about 1 teaspoon or probably a little more oil all over the surface. Turn the "oiled" surface to the bottom & oil the other side as well. When the oiled develops nice brown patches, it is ready. Do the same for the second side
- You can cook 2 or even more "dried" chapatis at a time, by placing them, one on top of the other, as illustrated in video, but this requires working quite fast
- This recipe is a bit similar to a Simple Chapati Recipe (see other recipes on this site) as mentioned, but some things are done differently and it takes more time.
- For the beginning, you could halve ALL ingredients. Too much egg content changes the taste away from chapati to something different, probably a form of pancake.
Chapati can be eaten with a wide range of sauces. See more ideas here: A simple Chapati Recipe + accompanying video. We have it here served with chicken goulash sauce. Goulash is not a Ugandan/African, but has Hungarian origins. You can get goulash “Fix” spices (e.g. from Maggi) in some supermarkets. I think Goulash is normally prepared with beef, lamb, pork, etc, but I have never never had anyone dislike the chicken goulash. More on goulash: http://en.wikipedia.org/wiki/Goulash. It’s possible to keep cooked chapatis in a freezer for later use. After thawing them, simply warm them up in a frying pan. Same thing with cold chapati. Warming them up makes them softer. Enjoy and post your experiences or ideas here [requires being registered, but this takes a few moments].
Another chapati recipe on this site: Making African Chapati Like a Profi (for restaurants or occasions, like where you have to make lots of chapatis in a short time, or have a large household ;)).