Kenyan Chapati

Servings: 4

Ingredients:

2 cups of Flour

1 teaspoon salt

Water

Cooking Instructions:

Sift the flour and the salt into a mixing bowl. Add some water to make a fairly stiff dough, moistening your hands frequently to ease off the bowl. Shape dough into a ball, cover the bowl with a damp cloth and let it stand for at least ½ hour. Divide dough into 4 or 5 balls and roll each out into a flat, round disk. Heat a large creased griddle or frying pan over medium until it is hot. Cook each chapati until golden; when you see tiny bubbles it's time to turn them over. It should take about a minute for each chapati. Press them down with a wide pancake turner or a clean towel to cook evenly. Serve hot.

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