When I was in Uganda , I got to sample many new foods. Chapatti is a flat bread that is widely eaten in East Africa. Chapatti originated in India and migrated to East Africa where it has become a staple food. The Ugandan version is made slightly different than the Indian version. I managed to have a phone conversation with Jennipher Makoye, who is the cook for the guest house that I lived in when I was in Uganda. She gave me her recipe for making Chapatti. The measurements are approximate since many ingredients are measured by the handful. A tip from the cook shack: This bread must be cooked on high heat so it gets puffy while cooking. But do not take your eyes off it, because the bread will burn fast. A large cast iron griddle is the best pan for cooking the chapattis.
This bread is simple and quick to make and cook. Add a bit for world cuisine to your meals today.
2 cups all-purpose flour
1 teaspoon salt
Mix flour, and salt in a bowl.
Slowly, mix in enough water to make a thick dough.
Kneed dough for a few minutes adding water or flour as necessary
Cover bowl of dough with a clean cloth and let sit for about a half-hour.
Pre-heat (medium high or high) and lightly grease a skillet or fry pan.
Divided the dough into tangerine sized balls.
Using a rolling pin, on a floured board flatten the balls into six-inch circles.
Lightly flour the chipatis before stacking while rolliing additional chipates.
Fry until each side has golden-brown spots, flipping once.
Cover the cooked chapais until served. To keep warm, wrap the stack of finished chipatis in a heavy plastic grocery bag or place in oven on lowest setting.