There’s nothing more annoying than googling how to make soft chapatis and all you see is someone just talking instead of getting to the point! 🤣

How to Make Soft Kenyan Carrot Chapatis!

Making golden chapatis has been a hobby for me; I now easily cook 40 chapatis within an hour! Once you have the correct measurements, then mix and knead properly; having good chapattis will be super easy!

You can use carrot puree alone or mix it with pumpkin or butternut.

I do experiment with cooking a lot. I have added garlic to my dough before, and eating the chapatis felt like eating Naan. It was way better than I expected! 😁

These are the steps I follow;

Ingredients:

  • 2 kg all-purpose flour
  • 3 cups carrot puree (boil carrots, then blend into a smoothie)
  • 6–8 tbsp cooking oil
  • 4 tbsp margarine (liquid)
  • 2-4 tbsp sugar
  • 1½ tbsp salt
  • Warm water, 2 cups on standby

Step 1: Make the Dough

  1. In a large bowl, mix:
  2. Flour
  3. Salt
  4. Sugar
  5. Your 3 cups Carrot puree
  6. 6–8 tbsp cooking oil
  7. Mix, then gradually add warm water until you get a soft, slightly sticky dough.

(usimwagie maji fwaaa, add pole pole, otherwise, you’ll regret 🤣)

Step 2: Knead It

  • Knead for 10 or 15 minutes until smooth and elastic , very important!
  • If sticky, lightly oil your hands instead of adding too much flour

Step 3: Rest the Dough

  • Cover with a cloth or cling film
  • Let it rest for at least 45 minutes (1 hour or more is even better) this helps release that gluten

Step 4: Roll & Layer

  1. Divide into medium balls like 10
  2. Roll each into a circle
  3. Spread a little margarine + oil mixture

3. Fold into a roll, tighten it, then cut into the sizes you want to cook, this rolling brings out the layers

4. Roll again gently ready to cook

Step 5: Cook

  • Heat a pan on medium heat
  • Place chapati on it spin it around after few seconds
  • Flip when bubbles form
  • Apply a little oil while cooking both sides
  • Press and spin gently for even cooking

Tips

  • Use warm water for softer dough
  • Don’t overcook, it dries them out
  • Cook under medium heat to avoid burning and undercooking.
  • Stack and cover immediately; it traps steam, hence the softness is retained.
  • If putting in a hot pot or basin, line it with a kitchen towel to avoid soggy edges from the steam
  • Carrot puree adds moisture, so expect slightly softer and richer dough than normal

What You’ll Get:

  • Soft, slightly sweet chapatis with a beautiful golden orange color.

Enjoy!

Categorized in:

Uncategorized