Leo bachelor amefunzwa how to cook chapati😂😂😂 Unga ni Raha Premium

Ingredients

• 2 cups Premium Flour (Raha Premium flour or any high‑protein all‑purpose flour, sifted)
• 3/4 cup Water (Warm (around 30‑35°C) to aid gluten development)
• 1 tsp Salt (Fine sea salt)
• 2 tbsp Vegetable Oil (For cooking; can use sunflower, canola, or peanut oil)
• 1 tbsp Optional Butter (Brush on hot chapati for extra flavor, optional)

Instructions

1. Measure Flour

   Place 2 cups of premium flour into a large mixing bowl and sift lightly to aerate.

   Time: PT2M

2. Add Water and Salt

   Create a well in the centre of the flour, add 3/4 cup warm water and 1 tsp salt, then stir with a spoon until a shaggy dough forms.

   Time: PT3M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

   Time: PT5M

4. Rest the Dough

   Cover the dough with a kitchen towel and let it rest for 30 minutes at room temperature.

   Time: PT30M

5. Divide and Roll

   Divide the rested dough into 8 equal balls, flatten each ball with your hands, then roll out each into a thin circle about 6‑7 inches in diameter.

   Time: PT5M

6. Heat the Pan

   Place a skillet over medium‑high heat and add 1 tsp of oil, spreading it evenly.

   Time: PT2M

   Temperature: Medium‑High

7. Cook First Side

   Lay one rolled chapati onto the hot pan. Cook for about 45 seconds until small bubbles appear and the underside shows light golden spots.

   Time: PT45S

   Temperature: Medium‑High

8. Flip and Cook Second Side

   Flip the chapati, brush the cooked side with a little oil (optional), and cook another 45 seconds until golden brown and slightly puffed.

   Time: PT45S

   Temperature: Medium‑High

9. Keep Warm

   Transfer the cooked chapati to a plate and cover with a clean kitchen towel. Repeat steps 6‑8 for the remaining dough.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

22g

Fat

3g

Fiber

1g