How to make soft layered carrot chapatis

Chapati is an unleavened flatbread which is believed to have originated from India.

It is mostly enjoyed with tea, coffee, curry dishes or even vegetables.

Some people add pumpkin, spinach or butternut to make it more delicious.

Ingredients

• 3 cups all-purpose flour plus a little more flour for kneading
• 4 carrots, grated/ blended
• 1 Teaspoon Salt
• 1 Tbsp. Sugar
• Cooking oil
• 1¼ Cups Water

Preparation

Step 1

Combine flour, salt, grated carrots, sugar and 3 table spoon of oil in a big bowl and mix thoroughly.

Add the water a little at a time to form a soft and sticky dough.

Step 2

Find a flat surface and knead the dough for about 10 to 15 minutes until it becomes smooth and elastic.

Step 3

Place the kneaded dough in a bowl and cover with a dry cloth.

Let it rest in a warm place for about 20 to 30 minutes.

Step 4

Divide the dough into 7 equal parts and roll each piece into a circle.

Cook the chapatis at this point by placing them on a hot pan laced with cooking oil.

If you want flaky, well-layered chapatis, skip the cooking stage above and proceed as follows:

Step 1

Flatten a ball of the dough into a circle then lightly brush some oil and roll it as you would roll up a mat.

Step 2

Repeat the process with the dough with your thumb and index finger in the middle.

Step 3

Put the rolled balls in a tray or bowl, then cover with a damp cloth for 10 minutes.

Step 4

Roll out each of the coiled dough to desired thickness, then preheat your pan.

Step 5

Brush the surface of the chapati with a very thin layer of oil and place in the pan.

Flip the chapati once it starts to puff up and coat the other layer.

Step 6

Repeat the same procedure with the rest of the coiled dough.

Let them cool. Serve and enjoy over our favourite curry dish of beef, chicken or vegetables.