In 2010 I had my first chapatti (flat bread) and I've been in love ever since. I've been told all my life that food is the way to a man's heart. It wasn't my cooking that won Mr. Onyango's heart, but I'm pretty convinced it was my adaptability and willingness to immerse myself in his culture that piqued his interest in me. You might have to wait till he gets here and ask him yourself.
The First Time I Laid Eyes on Chaptis
The first time we were served Chapati on the World Race, my dearest friend, Jeanne Bensch Tholen, coined the phrase, "Chapati Party." So every single time we were served this wonderful bread our team would scream, "CHAPATI PARTY!"
Last night my roommate returned from her month and a half holiday. When I served her stew with rice she said, "You know what would be really good with this? Chapatis." So, tonight I made chapatis.
They aren't so difficult to make by any means. You can find a recipe that suits your needs anywhere on the net but I'll share mine with you.
My Stolen Recipe for Chapatis
2 Cups of Flour
A few dashes of Salt
A dash of sugar
A tablespoon or so of oil
About a 1/4 of hot water
Instructions: Combine dry ingredients. Then slowly add oil and water all the while kneading the dough like your making biscuits. This should make about 10 chapatis (which may be enough for a super thin over health conscious family of four). Once your dough is not sticky but stretchy, pull apart 10 pieces. (Now there are many ways you can do this next part but I'm gonna tell you the quick maybe not the best way to go about this). Form your 10 parts into balls and sit aside for a couple minutes or as long as your busy schedule allows. Then get out your rolling pin. Sprinkle a little flour on a flat CLEAN surface. Put down your ball and roll it into the flattest circle ever. Brush a little oil or melted butter on both sides. Meanwhile heat up your pan. When you see smoke coming up, its hot enough. Put a little little bit of oil in the pan then put your flat thin circled bread in the pan. Let it brown a little then flip over and let it brown.
There is one thing you must remember. If you really want good chapatis you should probably ask an Indian or East African to make them for you. I don't really make the best chapatis because
I AM NOT KENYAN!