How to make chapati

As I was preparing chapati/chapo( as its fondly known in Kenya), I remembered many of my friends asking me how comes my chapatis are always soft (though shapeless) so today I`ll share my way of  making chapati, hope it helps.





Ingredients:

1. Wheat flour
2. Salt
3. cooking fat ( I love using Kimbo)
4. Hot water

Procedure:

1. In a mixing bowl, mix the salt and wheat flour
2. Using  wooden spoon, mix the flour and salt mixture while adding the hot water slowly
3. Kneed the dough with your hands to ensure all the flour is adequately mixed with water.
4. Add some cooking fat and continue to kneed.
5. Leave the dough to rest for about 30 minutes
6. Divide the dough into big chunks and roll out each chunk using a rolling pin, apply a thin layer of melted fat then cut into thick stripes.( be sure to dust your work surface with a little  flour to prevent the dough from sticking on it)
7. Fold each strip, one at a time and roll it into a spiral
8. Repeat steps 6 and 7 until all the dough are made into spirals
9. Place your pan on the cooker and turn it to medium heat, take one of the spiral dough and roll it out into a nice circle ( or any other shape you can manage). remember the work surface should be dusted with flour
10. Place the circular chapati dough on the hot pan, let it dry and have that brown patches then turn to the other side.
11. Apply some fat on the patched side, turn and do the same to the other side
12. Repeat the above steps until all your chapatis are done.

Tips:
- After cooking I love to put my chapatis in an enclosed container, this ensures they stay soft.
- I find boiling hot water makes better chapati as opposed to warm water