SOFT CHAPATI RECIPE

Chapati, also known as Roti, Shabaati, Safati, or Roshi in the Maldives, is a versatile unleavened flatbread enjoyed across Sri Lanka, India, Bangladesh, and Nepal. This traditional Indian flatbread can be made in various ways, including Paneer Chapati, Radish or Mullandi Chapati, and Vegetable Stuffed Chapati. Despite its popularity, many people find making Chapati intimidating. However, I'm here to assure you that making Chapati is as easy as any other culinary endeavor. In this article, I'll walk you through the process of making the perfect, soft, and delicious Chapati that you can enjoy with tea or pair with your favorite vegetables or meats.

HEALTHY WHOLEWHEAT CHAPATI

In my quest to try and live healthy, I want to try out wholewheat foods. And since Chapati (flat bread) is one of my very favorite dishes to eat, I thought this time I would make Wholewheat Chapatis. Chapati making is a skill that needs lots of practice just like any other cooking technique. But I have discovered that the secret to making soft Chapatis is in using hot water. Hot water somehow softens the Flour before you begin kneading it. I must admit as a kid I never really liked 'brown Chapati' as we used to call wholewheat Chapatis, but as I grew up I guess I acquired a taste for them. They somehow became delicious. Maybe it was the way they were being cooked growing up. Wholewheat flour is kind of a challenge to work with when it comes to cooking Chapati.All the times I have cooked Wholewheat Chapati I have added white All Purpose Flour. I must try cooking the Chapati with all Wheat Flour and see whether they will hold. The ratio I use is usually 2 Cups Wholewheat Flour to 3/4 Cup White All Purpose Flour. This helps to bind the Flour while kneading and even cooking so that the Chapatis do not break apart. The other secret of making soft Chapatis is to knead with cooking oil as you finish. All I can say is that the Chapatis turned out soft and delicious. Try them out and let me know your experience with Wholewheat Chapatis.

MY FAVOURITE CHAPATI RECIPES

Chapati is also spelled as chapatti, chappati, chapathi, or chappathi, also known as roti, safati, shabaati, phulka and (in the Maldives) roshi.  Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, edible oil and optional salt in a mixing utensil called a parat, and is cooked on a tava (flat skillet). Chapati dough is typically prepared with flour, salt and water, kneaded with the knuckles of the hand made into a fist and left to proof for at least 10 or 15 minutes to an hour for the gluten in the dough to develop. After proofing, the dough becomes softer and more pliable. Small portions of the dough are pinched off and formed into round balls that are pressed between the two palms to form discs which are then dipped into flour and rolled out on a circular rolling board (a chakla), using a rolling pin known as a velan or belan, into a flat disc.The rolled-out dough is then thrown on the preheated dry tava and cooked on both sides.

5 WAYS TO GET SOFT LAYERED CHAPATI - PLEATS METHOD

My chapati journey has been a long one to say the least. As much as I love to cook chapati nowadays, I woke up one day at 2am in the morning and cooked chapati because I had a chapati craving, it has been a growth curve for me. Growing up in an African setting, knowing how to cook is not a luxury or a maybe-you'll-learn-to-cook kind of thing. It is a REQUIREMENT! You were thrown into deep waters and you had to learn to swim or survive in the kitchen. So back to chapati lessons. Whenever mom would cook, she'd require us to sit and watch her cook and learn because "kesho ni wewe utapika" (tomorrow is your day to cook). Cooking chapati was a chore we all hated but after a while I think I was the only one who actually enjoyed being in the kitchen. So we would cook and the chapatis would turn out shapeless and hard as biscuits! Complaining hoping mom would take over since we had butchered the chapatis, she would wave her finger at us "hizo chapati ngumu na shapeless ndio tutakula tuu!" and tell us we would all eat those chapatis until we learnt. Needless to say, we enjoyed the chapatis as they were until it was no longer a chore, for me at least, my sister still hates cooking chapati she would rather eat rice or noodles. For me the secret to making soft chapati is hot water, you start off nu kneading with a spoon before the water cools off then use hands to knead until smooth. For this process however you need warm water to knead flour because the dough becomes too soft if water is too hot. The DOUGH is what makes a GOOD chapati, get that right and you will enjoy making delicious soft chapati. So lets get on with it.

CARROT CHAPATI

Want to add vibrant color and taste to your simple chapati, why not add grated carrots! Chapati as you know has always been my favorite meals to cook and I always try to find ways to make them more delicious. Whether it is wholewheat or all purpose flour, chapati is a delicious meal that can be served for breakfast, lunch or even dinner. The best part is that chapati is great for warming up to eat the next day. To ensure that they do not dry up and become dry and hard the next day, you need to cook them soft and this method I used guarantees you soft chapati that will keep soft even for 3 days! 

COCONUT CHAPATI

I think if I had my way I would eat chapati every day of my life for the rest of it. Somehow Chapati never gets old! I always find ways to make Chapati that much more delicious and addictive, not that it needs any upgrade. I have always loved coconut, whether I am using it in drinks, rice or just munching on it raw as I grate, hence today's recipe of Coconut Chapati. My memories with coconut date back to when mom used to buy lots of coconut and cook it in pilaf rice. We had that traditional coconut grater that was made with wood. You would sit on it and pup half the coconut on a blade that was at the front and grate away.It was always fun and we all looked forward to most weekends that we got the chance to do that. So take coconut and add Chapati, and you have a match made in heaven. The coconut made the dough so soft that it was easy to knead and did not take too much time to rest. As you cook the Chapati you will be warmed up by the sweet aroma of coconut that emits from the chapati being cooked. So far I have made Dhania Chapati, Wholewheat Chapati and Plain Chapati and I still look forward to making many more!

DHANIA CHAPATI

Hey Lovelies,
It's already mid week! Can you believe that? Chapati is a favorite dish in many homes and ours is no exception. We eat this delicious flat bread on weekends and it never gets too repetitive because I always look forward to Sundays. Sundays is our unofficial Chapati Day! If you want to make chapati eating a new experience every single time, why not add other ingredients while cooking it? There are so many ways that you can make your chapati it's crazy how versatile chapati can be. Did you know you can even add spinach to your chapati? Now that I will try albeit with a little bit of a side eye. It sounds healthy though.So anyway my chapati today I will be adding Dhania (Cilantro/Coriander). I love the fresh aroma that Cilantro adds to chapatis. This herb is just too delicious, it gives food that ala carte feel with its vibrant green color and taste. Cilantro makes the chapatis softer and more tastier. I had fun making these Cilantro Chapatis and could not wait to eat them! We had the dhania chapatis with Yellow Beans stew and boy did we chop them down, fast. I kid you not, only three were left, whoever got up first the next morning got the chance to indulge in them with Tea. That's how good they were!

How to Cook Soft Layered Butternut Chapati

In this delicious recipe, we'll show you how to create soft and layered butternut chapati, a delightful twist on the classic flatbread. These chapatis are not only incredibly flavorful but also packed with the goodness of butternut squash. Follow our step-by-step guide, and you'll be enjoying these delightful chapatis in no time! Incorporating butternut squash into your chapati not only adds a wonderful flavor but also provides additional nutrients. This unique twist on a classic recipe is sure to impress your family and friends with its taste and presentation. Give it a try and savor the deliciousness! Now that you have the recipe for soft layered butternut chapati, go ahead and try it out. You'll love the combination of the softness of the chapati and the richness of the butternut squash flavor. Enjoy your homemade chapatis with your favorite sides!

5 WAYS TO GET SOFT LAYERED CHAPATI - COIL METHOD

I love tips and tricks to getting soft chapatis, so far I have several ways I have learnt to fold chapati so that you get the softest chapati full of layers. I have already done 2 ways that I have already shared on my Youtbe channel. This method is very easy and the more practise you do it, the better you will become.

UGANDAN ROLEX

Hey Lovelies,
So today I woke up with cravings for eggs and I remembered that I had heard about Ugandan Rolex. A famous Ugandan street food that made headlines a while back. I don't know why that was on my mind but I decided that it would be my breakfast since I had left over Chapati from last night's dinner. Ugandan Rolex is basically an omelet rolled inside a chapati. Sort of like a wrap. The omelet is fried with onions, tomatoes and cabbage, others add carrots and bell pepper.I didn't put cabbage in my Rolex since it wasn't available but the dish was delish! So easy to make and fast enough for you not to stand longingly waiting for it to be done. A perfect breakfast start to a cold Tuesday morning here in Nairobi!

SAUSAGE & VEGGIE ROLEX

1 love a hearty breakfast, and this right here is the perfect definition of hearty and delicious!

5 WAYS TO GET SOFT LAYERED CHAPATI - CONE METHOD

Getting soft layered chapati is always the aim when it comes to cooking chapati. This is the second method I have learnt that will guarantee you the softest chapati you will ever eat!

NDENGU CURRY IN COCONUT CREAM

Whenever I think about Ndengu or Pojo in Swahili or Mung Dal in Indian or Green Grams in English, 🤗😄 I always think of Chapati. My next favourite meal after R&B (Rice & Beans)! I like Rice and Ndengu but not that much, I would rather eat the ndengu on its own. I love coconut in anything, and that is what I love about this Ndengu curry. You can check out the full recipe on my YOUTUBE channel below. Comment or ask any question and I will be happy to answer.

COCONUT CHICKPEA CURRY

I fell in love with chickpeas the first time I made them and served with rice. So today I decided to cook chickpea curry that is full of coconut taste and aroma. So DELICIOUS! Apart from its delicious nature, chickpeas are filled with nutrients like protein which is vital for our body's growth. This chickpea curry is both gluten free and dairy free so its perfect for Vegans or vegetarians. Both coconut milk and oil add a tropical yummy taste and aroma to this curry dish. Served hot with naan, rice or chapati, its perfect to share with family and friends over a cold winter night.

OREGANO GARLIC BEEF LIVER

Beef liver is one of my favorite meals. I know most of my friends who do not like liver, some because of the taste or some say it is hard and too rubbery. I guess people have different experiences with liver, or it might be that their first experience of eating liver was not that exciting. Liver is a soft meat that if you over cook that is when it becomes rubbery and soggy. To get rid of the toughness which is because of the membrane, peel it away before slicing so that you are left with the meaty part. I love stir fry liver because it not only tastes better, but the stir fry process gives the meat a sort of crispy texture and perfect crunch. This recipe will have you licking your fingers and making it over and over again. Adding spices to liver gives this liver a fantastic, spice delicious taste. Enjoy with some rice, pasta, chapati but best had with Ugali

WEEKEND CHICKEN CURRY

Don't you just love the weekend? And what better way to enjoy it than with some warm, comforting Curry, Chicken Curry to be precise. The original Indian Curry includes Turmeric and Coconut Milk. My Chicken Curry did not include those but it still had all that delicious heat that goes with Curries. Hot and spicy, yet delicious and smooth. Chicken Curry can be made in various ways, as long as you have the spices and Yogurt or Coconut Milk to make it thick and creamy. I love Chicken and I would have it any way it was prepared, fried, steamed, stewed, I love me my Chicken! I can have it with wholewheat Chapati, Rice or even Ugali.This Curry turned out better than I expected as it filled that need for spice yet was not overwhelmingly hot! Most Chicken Curries that I found used Chicken Thighs, I had Chicken Breasts which worked well too. A hearty healthy Chicken meal to indulge in this weekend. You can even have this Chicken Curry with this Pasta, delicious!

Top 30 Recipes on Nairobi Kitchen You Tube Channel

HAPPY NEW YEAR MY LOVES!!!

 

I know, it’s already February but it still feels like a new year. Happy New Month! 2020 came and went just like that. It had been a tough year with all the pandemic issues that we had to deal with. I thought that now that we are quarantined, I would have the chance to cook dozens of meals but I guess the inspiration was lackluster to the point I was always happy that there were left overs. No need to cook. I hope this year will be a bit better and hoping for the best. So to start us off, ill share with you my top 30 recipes on my YouTube channel. My channel has officially crossed 6,000 subscribers with 500, 000 overall views! It’s something small to celebrate because when I started my channel I was a bit scared about not receiving feedback or people not watching the content, but thank you guys for your interactions, comments and even views, you are my MVPs! Which recipe was your favourite on my blog and on my channel? What would you like me to cook this year? What content would you like me to add on my YouTube channel? Let me know below in the comments, I always look forward to all your interactions! much love and kisses!

CUMIN MARSALA PORK

Yeeeei! Second PORK recipe! Sips red wine...I love vibrant colors and mixed peppers add that brightness to this dish.

KUKU WA KUPAKA

Kuku wa kupaka is basically Kienyeji chicken cooked in thick coconut sauce!

SPICY & CREAMY RED BEANS CURRY

Happy MASHUJAA DAY KENYA! (HEROES DAY) Today is a Holiday to celebrate our heroes that fought for our self rule and independence. I know, beans is not exactly a celebratory dish, or is it? But this bean curry is what you just need to eat with some yummy chapati! We surprised dad for his birthday too. His birthday in on 23rd that is this coming Wednesday but since we were all available we thought why not have his birthday today. These beans were accompanied by some Chapati, cabbage stir fry, Beef Stew, and plain Rice. Like I said, these were no ordinary beans., no sir! You can add spice for some heat but still delicious just as they are.