Chapati is a flat, unleavened bread from India. It is made from flour or whole wheat flour, and some variations of it also contains salt and oil. Outside India, chapati is common in the east-African countries. You will probably find variations of it in other parts of the world as well.
I love to taste the local cuisine of the places I travel, and the best of all is when I get the opportunity to cook with new friends around the world. When I traveled in Kenya I ate the chapatis everywhere – but this version with fruits and herbs is my friend Amon´s specialty!
Ingredients for 6-10 chapatis:
– 1 banana
– ¼ mango
– 1 handful fresh coriander
– 1 dl water
– 300 g flour of choice
– 1 tsp salt
Mash the banana and chop the mango and fresh coriander – alternatively you can mash it all in a blender. Add water, flour and salt and knead until a firm dough. Use more water or flour if necessary. Split the dough in 6-10 pieces (according to the size of the bread that you wish), and roll it to buns. Let it rest for 10-15 minutes, and roll out as thin as you can get them.
When making them at home, I bake them in a hot frying pan without any oil for a few minutes on each side. Then I brush with oil on both sides when it´s finished. Keep the chapati in a clean kitchen towel until consumed to keep it soft. Enjoy the chapati as it is, or you can serve it with stew or any kind of sauce.
I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.