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!
This recipe may seem complex at first but just follow it step by step and trust me it will turn out just fine and you will love this chapati bread. Try it alongside the Beans and Bananas stew for an authentic Burundi meal.
- 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!
Calories: 295kcal | Carbohydrates: 48g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 388mg | Potassium: 66mg | Fiber: 1g | Calcium: 9mg | Iron: 2.9mg