Tanzanian Chapati (Tanzania)

Preparation

1. 1

   Mix the flour and salt, add warm water little by little while kneading until you get a soft dough, let rest for 20 minutes under a cloth.

2. 2

   Divide the dough into balls, roll out each ball very thinly, brush with oil then roll it up into a tight log.

3. 3

   Coil the log onto itself into a spiral then roll it out thinly again — this spiral folding is what gives chapati its fine, flaky layers.

4. 4

   Cook each chapati in a dry, hot pan for 1-2 minutes per side, brushing with a little oil, until golden and puffed in places.

5. 5

   Stack the cooked chapatis under a cloth to keep them soft, serve warm.