Recipe

How to Make Appetizing Soft coconut layered chapati

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Soft coconut layered chapati. Mix all your dry ingredients first. Make a hole at the cetre of the flour,, pour oil and water slowly and knead your flour until its not sticking to your hands. Chapathi stays soft for a long time without getting dry.

The chapathi dough was mixed with a good amount of oil for flavor and softness. Chapatis define the festive season in our country. We all love some soft layered chapatis. You can cook Soft coconut layered chapati using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Soft coconut layered chapati

  1. It’s 1 kg of flour.
  2. You need 1 cup of fresh dessicated coconut.
  3. It’s of Warm water.
  4. It’s 1 tablespoon of salt.
  5. You need 2 tablespoon of suger.
  6. It’s of Oil for frying.

Learn the simple steps of preparing the best chapatis ever. Making Kenyan soft layered chapati is a lot of fun but requires time 😉 No wonder many people prefer the direct chapati. Making layered chapati also need some skills to get those layers on the chapatti. One of the amazing things about layered chapati is that they are soft and very tasty.

Soft coconut layered chapati instructions

  1. Mix all your dry ingredients first. Make a hole at the cetre of the flour,, pour oil and water slowly and knead your flour until its not sticking to your hands. Cover your dough for 30mins and let it rest..
  2. After 30mins,, put your dough on a clean surface and knead for 5mins and make small balls of equal sizes. Roll each ball one at a time,, apply oil and roll like a rope into a ball again. Do that with all the balls..
  3. Heat up your pan,, roll your chapati one by one and start frying each on both sides while pressing your spoon on the chapati to help layers form well. Fry until golden brown..
  4. When done,, serve your chapati with any stew of your choice. Enjoy.

The secret to a soft layered Kenyan chapati is the dough. A dough that is soft will also produce soft chapati's. Chapati, also commonly known as Chapo's, are common in Kenya and eaten with sukuma wiki, stew, nyama (meat) and are even taken on it's own with some tea. Try this Kenyan Soft Layered Chapati recipe, or contribute your own. In a hot pan, place the rolled out circular chapati and fry each side with little oil until its golden brown on medium heat.

How to Make Appetizing Soft coconut layered chapati

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