Click on the image, above to submit to Pinterest.
Burundi Chapati
Burundi Chapati is a traditional Burundian recipe for a classic East African method of preparing flour-based flatbreads. The full recipe is presented here and I hope you enjoy this classic Burundian version of: Burundi Chapati.
prep time
30 minutes
cook time
10 minutes
Total Time:
40 minutes
Additional Time:
(+50 minutes resting)
Serves:
6
Rating: 
Tags : Bread RecipesBurundi Recipes
Chapatis are an East African staple and Burundi is no exception. This flatbread is served with most meals. The process to make the chapatis might seem a little onerous but this is how you get a light and flaky end produce.
Ingredients:
350g plain (all purpose) flour
1 tsp sugar
1 ½ tsp salt
3 tbsp ghee or oil, melted
300ml water
Method:
Sift the flour into a large bowl then form a well in the centre. Add the sugar and salt to this, followed by the water and the ghee or oil. Mix the ingredients with your fingers then knead to yield a soft but sticky dough.
Turn the dough out onto a heavily-floured work surface and knead for 10 minutes until smooth and elastic but no longer sticky (dust the dough as needed with more flour as you go).
Divide this dough into 6 equal pieces and set aside to rest, covered, for 30 minutes.
Working with one piece of dough at a time, place on your work surface, dust the top with flour then, using a floured rolling pin, roll the dough out into a circle.
Brush the top of the dough lightly with ghee then sit, ghee side down on a floured plate. Brush the upper surface with ghee then turn the dough over so the flour sticks to the ghee coated surface.
Fold the dough roughly in half then working from one end to the other shape the dough by creasing as you would a paper fan. Now coil the dough up into a spiral roll.
When all the pieces of dough have been crimped and coiled arrange on a baking tray and cover with a damp cloth. Set aside to rest for 20 minutes.
Gently flatten out the coiled dough and then, working from the centre outwards roll into rounds.bRotate the dough each time you roll it working until it's an even circle about 6mm thick.
Oil a skillet and the upper side of the chapatti, place the chapatti in your pan and cook until golden brown on the first side (about 2 minutes). Flip over and cook on the second side for 1-2 minutes.
Serve Warm.
