How to make soft layered chapati

Making Kenyan soft layered chapati is a lot of fun but requires time. No wonder many people prefer 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.

To make soft layered chapati the Kenyan way, you need all-purpose flour, water, salt, sugar, and oil. So, let’s head to the kitchen and make these chapatis (chapos)

Don’t worry if your first time seems too long and complicated. Trust me, during your second or third time, you will notice it’s a very short process.

Ingredients

3 cups of All-Purpose Flour ( not self-rising), plus extra for kneading and dusting
1 ½ cups of warm water
1 tsp of salt
1 tsp of sugar
Enough Vegetable oil for frying

Preparation;

Step 1.

In a bowl, measure three cups of flour.

Step 2.

In another bowl, mix salt, sugar, 2 tbps of oil and 1 cup of water. Stir until the salt and sugar dissolve.

Step 3.

Pour the liquid mixture above (step 2) in the flour bowl and mix well. Keep adding the remaining water until the dough becomes soft.

Step 4.

Knead the dough for five minutes and add flour if needed.

Step 5.

Transfer the dough on a flat surface and continue kneading and adding flour when needed for 10 minutes. Add more flour to make it thicker but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity).

How to make a Banana Loaf Cake

Step 7.

After the 40 minutes, divide the dough into 10 to 13 equal parts making ball-like shapes. Arrange them in a flat surface dusted with flour.

Step 8.

Right away, pick one of the balls and place it on a flat surface

Step 9.

With a rolling pin, roll the ball to a circular shape.

Step 10.

Brush the circular chapati with oil on top.

Step 11.

At the side that faces you, start folding and rolling the oiled chapati with both hands as if you are rolling a rode away from your direction.

 

Step 12.

Once you have a shape that looks like a rope, create a coil-like shape.

Step 13.

Make a coiled ball and with your palm, press the ball down to make it flat

Step 14.

Next, with a rolling pin make a circular shape again.

Step 15.

In a hot pan, place the rolled out circular chapati and fry each side until its golden brown on medium heat. (Repeat step 8 to 15 until you finish the rest of the chapati dough balls).

Put your cooked chapati in plastic wrap or container and cover.

Serve after 20 minutes.

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Chicken recipe for a romantic date night

Whether it’s Valentine’s Day or just a regular old Wednesday night, it’s nice to spend a little quality time with the love of your life or someone you’re hoping could possibly become the love of your life.

whatever day of the week it is, it is important for lovers to take time off from their buy schedules and make time for each other.

One really cute way is to prepare a meal for some chill time. Nothings as good as sharing a meal just the two of you.

Lose the sweatpants and put on some proper clothes, please. Let’s get started.

We will look into prepping Crispy Lemon Pepper Chicken;

INGREDIENTS:

FOR THE LEMON OIL:

  • 3 tbsp. olive oil
  • Zest of 3 lemons

FOR THE BREADING:

  • 1/2 c. all-purpose flour
  • 1/4 c. panko bread crumbs
  • 2 1/2 tsp. ground black pepper
  • 2 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. dried parsley
  • 1/4 tsp. paprika
  • 4 chicken breast cutlets (or 2 breasts cut in half)
  • 3 tbsp. olive oil
  • 1 lemon, cut into 1/4-inch thick slices

DIRECTIONS:

  1. In a small rectangular dish, combine the olive oil and lemon zest. Set aside.
  2. In a small rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside.
  3. Set a large deep skillet over medium heat, add remaining olive oil.
  4. Take each chicken cutlet and dip both sides in the olive oil mixture, then in the breading. Place onto a plate or piece of aluminum foil. Repeat with the remaining cutlets.
  5. Place into the pan, cook on one side for 5-6 minutes before flipping. Continue cooking for an additional 5 minutes. Place the lemon slices in the pan and continue cooking until the chicken reaches an internal temperature of 160 degrees.
  6. Remove from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving.

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– The chicken MUST be thin to be cooked throughout in a timely manner. If the chicken is not thin enough the breading will begin to burn.

– Do not add the lemon slices until the last 5 minutes of cook time or they will end up burnt as well. Timing is everything!

– For crisp chicken serve immediately. Serve with any of your favourite accompanyment.

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