This week Sunday Funday is heading to Africa. Africa is large, so there is no shortage of ideas. I decided to stick with something I know can’t go wrong - bread!
I made an Indian Chapati years ago but this one is vastly different. The first was a simple flatbread made with whole wheat flour. This one uses white flour and oil to create flaky layers.
The kids were so excited when they saw a flatbread on the table and were happy to dive right in (even if they did call them tortillas at first!)
- Cape Malay-ish Pineapple Chicken with Pineapple Salsa from Food Lust People Love
- Chicken and Jollof Rice (Nigerian) from Palatable Pastime
- East African Chapati from Amy's Cooking Adventures
- Githeri from Mayuri's Jikoni
- Red Harissa Chicken from Sneha's Recipe
- Rgaif (Moroccan Flat Bread) from Karen's Kitchen Stories
East African Chapati
Recipe from Chef Lola’s Kitchen
3 cups flour
1 teaspoon salt
3 tablespoons oil (I used canola)
1 cup warm water
Additional oil for brushing
Place the flour, salt, oil, and water into a food processor fitted with a dough blade and process until combined into a soft dough.
Turn out onto a work surface and knead until smooth. If the dough is too dry, add water 1 tablespoon at a time; if too wet, add a tablespoon of flour at a time.
Divide the dough into 3 ounce balls, then cover with a damp towel and rest for 15 minutes.
After resting, roll each dough ball into a thin round. Brush lightly with oil, then start on one and end and roll into a log. Twist the dough into a coil and set aside to rest for 10 minutes.
Heat a dry skillet on a burner over medium heat. Roll each dough coil into a thin round. One at a time, place the rounds on the hot pan. Cook for a minute or until the chapati begins to fill with air bubbles and is browned. Flip and cook until browned in spots on both sides. Repeat with remaining chapati. Serve warm.