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Learn how the Kenyan women make the perfect roti-chapati with just THREE ingredients! Follow along with our host as she shows us how to use traditional methods and simple ingredients to craft a delicious and satisfying meal. Get all the tips you need to make your own roti-chapati from scratch!
Chapati, also known as roti, rotli, safati, shabaati, phulka, chapo, poli, and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, Arabian Peninsula and the Caribbean.
The Chapati is a form of roti. This delicacy was introduced into the Kenyan food scene by Indian immigrants. It is now a popular street food in Kenya and is usually served for breakfast, lunch or dinner.
Chapati is a flat bread eaten by itself or with other toppings and dips. Brushed with oil and ever so slightly salty, this bread is one of those bland but savory foods (like tortilla chips) that you can eat multiple servings of, with other toppings or all on its own. The flat bread might have Indian roots (and likely a product of Indian-Kenyan trade relations way back when), but it is at this point a wholly Kenyan tradition that is enjoyed by locals on a regular basis.
What are chapatis made of ?
whole-wheat flour
Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).
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