Ingredients:
- Flour (several cups depending on how much you want)
- Illovo Sugar (1 tablespoon)
- Salt (1 teaspoon)
- Vegetable oil (about a fourth of the amount of water being used)
- Lukewarm water (about 5/2 fraction of the amount of flour used)
- Blueband(1 tablespoon)
- 1 Onion
- Chapa mandazi(1 teaspoon)
Instructions:
- In a bowl, mix flour, sugar and salt. Add 1 tablespoon Margarine and 1 tablespoon of chapa mandazi, mix with hands to form crumbs.
- Make a well and pour water bit by bit as you knead. Knead for atleast 5 mins, if the dough is sticky, add flour bit by bit as you knead
- Continue kneading on your work surface for another 3 mins. (FOR SOFT CHAPATIS, YOU SHOULD KNEAD THOROUGHLY)
- Finally dough should be firm but soft and not sticky. Cover with a damp cloth/ cling film/plastic polythene bag for 30 minutes
- After 30mins, knead again and cut into balls.
- Roll out the balls in a circular shape with a rolling pin, one at a time and brush with oil.
- Fold the balls to form a thin line then fold them again into a circular shape and cover them to keep them soft.
- Roll the balls out again forming the circle.(Layers should be visible on the rolled out dough).
- In a medium heat, place your skillet, let it warm up and add some oil on the sides. Then put your chapati on top. Fry both sides until brown. Once cooked remove and place it in a container and cover.
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