Zanzibar chapati is simply delicious! The people of Zanzibar and actually all over Tanzania love Chapati. It is of Indian origin and is an unleavened bread that is easy to make and absolutely delicious. It is often used as a vessel and sponge to eat curry and other wonderful dishes. I had the pleasure of making Chapati with Mr, Okala and his family in the little village of Jambiani. Here is the recipe and some pictures from that amazing experience. If you would like to pick up a chapati board and rolling pin you can get one here.
Mixing the dough
Rolling the dough
Making the serpentine
The serpentine at rest
Rolling out the dough and cooking the chapati
The finished delicious Zanzibar chapati. Enjoy!
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Zanzibar Chapati
Ingredients
- 3 cups millet flour or all purpose flour
- 1/2 cup water +/=
- 1/2 teaspoon salt
- 1 tablespoon coconut oil plus more for cooking
Instructions
- In a bowl place about 2 cups of flour a bit of water and start mixing with your hand.
- Add water as necessary until you get the dough into a ball.
- Add about a tablespoon of oil and the salt and knead well for a few minutes.
- Once the ball of dough is soft and supple roll it out into a circle about 8 inches round. Add flour as necessary to keep it from sticking
- with your fingers make a hole in the middle and as gather up the dough making a round rope.
- cut through the rope so you can make a serpentine (see pictures) and tuck the end under.
- Add a little oil on top and set aside to rest for about 20 minutes or so.
- Get a frying pan hot on the stove and add a bit of oil
- Roll out the chapati into another 8 inch circle using flour as necessary to avoid sticking and place into the frying pan.
- Cook until brown spots appear on the underside adding oil if necessary and flip over.
- Cook until brown spots appear and then remove
- Cut into pieces and serve hot, Heaven!
Nutrition
