Chapati East Africa

Preparation

1. In a large bowl, combine the all-purpose flour and salt, mixing thoroughly. Make a well in the center and gradually pour in the warm water while mixing with your hand or a wooden spoon, incorporating the flour bit by bit. Add the vegetable oil once the dough is shaggy and continue mixing until a soft, smooth dough forms.
2. Knead the dough for 5-7 minutes on a lightly floured surface until it is smooth, elastic, and no longer sticky. The dough should be softer than bread dough but hold its shape. Divide the dough into 8 equal pieces and roll each into a ball, then let rest for 10 minutes covered with a damp cloth.
3. On a floured surface, take one ball and roll it out into a very thin circle about 8-10 inches in diameter, as thin as possible without tearing. Brush the circle generously with melted ghee or butter on the upper surface, then roll it up tightly into a long rope, coiling it into a spiral. Flatten the spiral slightly with your hand to create a flat, coiled disc about 3 inches in diameter.
4. Heat a skillet or griddle over medium-high heat until very hot, then place the flattened chapati on the hot surface. Cook for about 30-45 seconds until the bottom is light golden and beginning to brown, then flip and cook the other side for 30-45 seconds until golden brown with some charred spots. Brush with ghee or butter immediately after flipping. The chapati should puff slightly and become layered as it cooks. Transfer to a plate and keep warm.