Burundi Chapati an African flat bread is found and loved all over the country. It has beautiful flaky layers and is simply delicious; A perfect accompaniment to the Beans and Banana dish. Enjoy!
- 3 cups all purpose flour
- 1 teaspoon sugar
- 1 ½ teaspoon salt
- 3 tablespoons ghee or oil
- 1 ¼ cups water
- In a large bowl add flour and make a well then add sugar, salt followed by water and ghee or oil.
- Knead to form a soft and sticky dough
- Place dough on a heavily floured board and knead for about 10 minutes. Continue to flour the dough as needed to facilitate kneading. The end result should be soft, elastic and smooth.
- Divide the dough into 6 pieces and let it rest.
- Using a rolling pin, roll out the dough into a circle
- Lightly oil the chapatti dough with ghee, not too much
- Then place dough on a heavily floured plate, pressing down the dough.
- Turn the dough over and repeat.
- Gently shake off excess flour.
- Shape the dough like you would a paper fan- starting at one end to the other.
- Then coil it up like this- see picture
- When all the dough as been coiled up cover them with a damp cloth for about 20 minutes.
- Gently flatten out the coiled dough and roll out, roll out from the center working outwards.
- Rotate the dough each time you roll it. Roll out to about ¼ inch thick.
- Oil a skillet and the upside of the chapatti as well, cook until golden brown on each side about 2-3 minutes.
- Serve Warm!