African Breads: Difference between revisions
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[https://www.food.com/recipe/chapati-east-african-bread-140774 by Auntie Jan Food] | [https://www.food.com/recipe/chapati-east-african-bread-140774 by Auntie Jan Food] | ||
"This is taken from the Congo Cookbook. Unleavened bread that is very popular and is served with many curry dishes. I am estimating the servings as I have not made this yet. It looks good and simple so I do plan on making." | "This is taken from the Congo Cookbook. Unleavened bread that is very popular and is served with many curry dishes. I am estimating the servings as I have not made this yet. It looks good and simple so I do plan on making." | ||
=====Kenyan Chapati (Kenyan Flatbread)===== | |||
[https://www.seriouseats.com/flatbread-kenyan-chapati-recipe-11888312 by Kiano Moju 19/1/26 serious eats] | |||
I've been honing the art of making chapati—the soft unleavened savory flatbread commonly served alongside meals in several East African nations—since my childhood in Kenya and I’ve been fortunate to pick up many tips and tricks from various family members along the way. The cooking process for chapati is relatively simple in theory: A one-bowl dough is mixed by hand, rested briefly, rolled, shaped, and cooked for just a few minutes on the stovetop. But I know from experience that it can take a bit of practice to nail the right technique to get this unleavened savory flatbread pillowy-soft and filled with flaky layers. | |||
