Last Monday, we had chapatis, which is, if I have my information correct, a common meal in some African countries. Chef learned about chapatis from his college roommate, Otieno, who grew up in Kenya.
When we make chapatis (which is the bread), we always serve them with the same sauce. We do that because it’s what Otieno always served with chapatis. Maybe other people eat chaptis with a different sauce, but this is what we do. The sauce has ground beef, peas, and lots of tomatoes and tomato sauce.
For the chapatis, Chef used 6 cups of flour, 2 cups of water, and 1.5 tsp of salt. Mix, knead, let rise. Then divide, roll into snakes, coil, flatten thinly and cook over a flame. We have a gas stove, so Chef just turns on the burner and cooks it directly on the flame there.
The key is to roll the chapatis really thin by rolling it, letting it rest, then rolling it again–the gluten will expand more but needs to rest between stretchings. Then when the chapati is really thin, griddle it on both sides then flame it and it will puff up.
There’s a more detailed play-by-play, with photos, at this link.
For dessert, we had a yummy spice cake with cream cheese frosting.
Which reminds me, I really miss baking and I want to do more of it. I think autumn gets me feeling the need for baked goods.