This looks pretty much like the Romanian pancakes, expect that the dough it's harder for Chapati. I'm gonna try and make it, doesn't look THAT difficult.
@tirinaj2 Hi, it depends on what u mean by "regular" flour. If u mean PLAIN white wheat flour, i.e. NOT self-rising, etc, then that's what is needed for the East African/Ugandan chapati. Other types of flour might have different properties & lead to a different result. Indian chapati for example, which is NOT described here requires special type of flour (atta) & is quite different from "our" chapati. There's by the way a more elaborate recipe on this channel. Share your experience, ;)
@gentlewind26 Hi, well compared to Indian chapati, yes, because East African chapati uses oil. However, as said from minute 4:39 in the video, a mistake was made in the video with a number of scenes showing oil being added being combined. As said in the speech bubble, about 1 - 2 teaspoons for each side should do. Give it a try. I'm sure u will like them esp. with some good sauce. If u don't, I'm sure someone else will. :) ... U dont lose much with 1/2 kg flour, some water & oil. Regards
How do you put the chapatis in the pan without ruining their shape? I tried to put one in the pan with it open in my hand but it got all wrinkled and stuck to itself. Then I tried to flatten it out again while it was cooking, without touching the pan. I also tried folding one in half to carry it to the pan and then unfolding it but it stuck to itself also.
@LemursFriend If you use "normal" plain wheat flour used for cakes, etc, ... like I do, add oil to the dough & do not deviate too much from the ingredient amounts used, at least in my case, the dough is not sticky. I actually almost never need to powder the rolling board. Other types of flour or to much water may give the dough different properties. If they are sticky, though, powdering the board with some flour usually helps when rolling & moving them to the pan.
I tried the recipe and I kneaded I think for about 5 minutes. It went well. I think I used enough oil for the first chapati but not enough for the second one, so it turned out kind of crunchy... I ate them with artichoke hummus, like the Mediterraneans do. They were delicious! :) I cut the recipe in half since it was just for me. I used about 1 and a half cups of flour, since I don't have a scale. Mr. Nice is a Tanzanian singer. He sings "Rafiki." I thought you might have heard of him. :)
@LemursFriend Good something "delicious" came out. I must find out more about artichoke hummus. ;) ... same about Mr. Nice, probably right here on Youtube. ;)
Thank you! I can't wait to try this recipe! How long should I knead it by hand if I don't have one of those dough mixer thingys? This is pretty similar to Native American frybread. :) I love chapatis and frybread! Woohoo! I got to eat chapatis when I was in Tanzania and frybread when I was in Colorado. I was a volunteer sayansi mwalimu in Tanzania. Every tea time they served us chapatis and hot sweet tea. Yum! Why don't Americans have tea time? :) I'd like that.
@LemursFriend Hi, I should say you knead for 5 - 10 minutes, to ensure the ingredients are thoroughly mixed. The dough is relatively stiff. [Doubling the ingredients means using a bit of muscle power]. I'm sure there are better ways of making East African chapati, but this is simple & fast. ;). I hope u enjoy it. Wouldn't mind some feedback. You can introduce "teatime" to America"!!! :). Mr. Nice"? ...?
It would be a lot healthier to use whole wheat flour as they do in India. Also, you're adding a lot of salt and oil which also isn't healthy. You only need a bit of oil and salt.
@Tuberinio1949 Hi, u are right in a way, HOWEVER I must say E.A. chapati is made with PLAIN white wheat flour which is widely available.In the place where I currently reside (Europe),all the Indians I have talked to say "your" chapati requires a special type of flour (atta?) only found in some shops. The other wholemeal types used here to make diff. types of bread dont make the right type of workable chapati dough. Bec. of the way its made the EA chapati is I personally think a diff. product.
Yes the flour I use is atta flour which is whole wheat but very light. To one cup of atta I add 1/3 tsp salt and a few drops of oil just to make the dough easier to knead. The flavor of atta is very good. There are different grades of atta; some are more expensive. Ordinary whole what flour can be substituted but the chapatis are much heavier.
nicelooking chapati's! i tried it but they was a bit rough so i must have got the ingredience and mixing/needing wrong but they taste ok whernt too crumbly! :) had them with chilli con carney! home made of course! :) thanks m8
Good to know you got acceptable results. With some more practice, as long as the right or approximate amounts of flour + water + oil are used and they get WELL-MIXED (this may need a few minutes of kneading) so no lumps form & the dough is uniform, ... and plain wheat flour e.g for cakes white bread I'm sure will get it right soon. Other types of wheat flour may not be so good or need some experimenting to get the right type of dough. With chili con carne! Good idea to try out. :)
Hi, thanks for posting this video. I tried to make these but they were rock hard! where am i going wrong? i followed ur steps exactly but as soon as they are cool they are rock hard! I made them twice en then gave up. I want them to be nice en soft! help!
With "normal", i.e plain white wheat flour, like that used for making cakes (there are variations wheat flour) + adding oil to the flour & rubbing it in or making sure u mix it well + cooking ther chapatis on a hot flame, so they brown relatively fast (without burning) normally leads to soft chapatis. Certainly when they cool down they become harder but certainly not "rock" hard. Warming softens them. B4 that I never used to add oil & heated 'em long on low heat > hard chapatis.
... in your case, I cannot say exactly what is different. What I say is from my own experience & that of a couple of people I have watched do it their way or followed my recipe. In case you're doing part of what I say a little different, try the things I emphasize, to 500g (just over 1 pound), make u add 3 - 4 tablespoons of oil, ... mix well, b4 adding water, etc Dont give up, we'll see what to fine-tune, in case u report back ;)
Cornmeal certainly cannot do, because you cannot get dough you can roll with it & I think even if you did, whatever you'd get out of would not be "soft", but tend towards hard & brittle + have a very different taste.
The flour I use is common PLAIN WHEAT FLOUR, normally used for cakes & the like.
Other types especially darker types, whose properties might be very different may not produce a similar dough or not taste as nice but one can make them "healthier" by adding a fraction.
thanks orbituganda for this video. everytime i've tried to make chapati it's solid rock hard! :D Hope I get it right this time round. Meanwhile could you upload a video on making rolex :D, like those from Wandegz (Wandegeya, Kampala)
@neerusonu No way. ;) If you look at the annotation comment, a mistake made during compilation of the video gives that impression, because different scenes showing adding oil to DIFFERENT chapatis in the pan where wrongly combined. One is made to think it's one chapati getting all that oil. About 2 teaspoons/side is I think not unusual for the E. A. chapati, I think. The Indian chapati 4 example, if I'm not mistaken is made differently & hardly involves any if not little oil, etc :)
well hot water,a pIch of salt and 1 or 2 TBS of oil will do for 1 cup of flour.and the best chapati should be thin and not suppose to be thick as in the video.usually when i flip over my chapati,i do not need to press the edges as they form the "balloon" by itself when it is think and nice round shape.
Thanks for your comment. There was a mistake made when creating the video as explained in the annotation added to the video. 1 - 11/2 teaspoons per side should do.
I do some things differently, like the salt is mixed with water, etc ... but I suppose it leads to the same result - tasty soft chapatis. Ultimately, that is what counts. Worth trying out the "breakfast version".
This looks pretty much like the Romanian pancakes, expect that the dough it's harder for Chapati. I'm gonna try and make it, doesn't look THAT difficult.
MissLillith666 4 weeks ago
@MissLillith666 Hi, good to know. Would appreciate some feedback after you try them out.
orbituganda 4 weeks ago
thank u so much can u guys belife im a kikuyu but i dont knw how 2 make chapatis lloolll
sahrakama 1 month ago
Kinda like frying tortillas
bitzbitz13 1 month ago
best best recipe for chapati, tried making it today and came out hard but ill follow this one next time around!! :)
TheLiyah18 1 month ago
what is the music? it is great, please tell me the name of the band/musician.
Thanks
dirtyarris 3 months ago
@dirtyarris Hi, his Youtube channel username => mamoudou06
orbituganda 3 months ago
@orbituganda thats awesome, thanks a lot, p.s. cool recipe too for the chapatis thanks
dirtyarris 3 months ago
What is the flour yall using???
664422101 3 months ago
@664422101 Hi, plain white wheat flour, such as that used for making cakes. ;)
orbituganda 3 months ago
@orbituganda
but what the name of it cuz there is a lot like that.
664422101 2 months ago
@orbituganda Could I just use regular flour
tirinaj2 1 week ago
@tirinaj2 Hi, it depends on what u mean by "regular" flour. If u mean PLAIN white wheat flour, i.e. NOT self-rising, etc, then that's what is needed for the East African/Ugandan chapati. Other types of flour might have different properties & lead to a different result. Indian chapati for example, which is NOT described here requires special type of flour (atta) & is quite different from "our" chapati. There's by the way a more elaborate recipe on this channel. Share your experience, ;)
orbituganda 1 week ago
wooooooow i love it i never had time to learn who to cook Chapati
thanks so much
25whatif 3 months ago
@25whatif .... now you have no excuse with this simple illustration. :)
orbituganda 3 months ago
isn't it too oily?
gentlewind26 4 months ago
@gentlewind26 Hi, well compared to Indian chapati, yes, because East African chapati uses oil. However, as said from minute 4:39 in the video, a mistake was made in the video with a number of scenes showing oil being added being combined. As said in the speech bubble, about 1 - 2 teaspoons for each side should do. Give it a try. I'm sure u will like them esp. with some good sauce. If u don't, I'm sure someone else will. :) ... U dont lose much with 1/2 kg flour, some water & oil. Regards
orbituganda 4 months ago
This has been flagged as spam show
which city are you from??? I am from Cologne!!! great videos!!!
Chorongi 5 months ago
which city are you from??? I am from Cologne!!!great videos!!!
Chorongi 5 months ago
I hope you enjoy learning about hummus and Mr. Nice. :) Regards
LemursFriend 7 months ago
:) Thank you.
LemursFriend 7 months ago
How do you put the chapatis in the pan without ruining their shape? I tried to put one in the pan with it open in my hand but it got all wrinkled and stuck to itself. Then I tried to flatten it out again while it was cooking, without touching the pan. I also tried folding one in half to carry it to the pan and then unfolding it but it stuck to itself also.
LemursFriend 7 months ago
@LemursFriend If you use "normal" plain wheat flour used for cakes, etc, ... like I do, add oil to the dough & do not deviate too much from the ingredient amounts used, at least in my case, the dough is not sticky. I actually almost never need to powder the rolling board. Other types of flour or to much water may give the dough different properties. If they are sticky, though, powdering the board with some flour usually helps when rolling & moving them to the pan.
orbituganda 7 months ago
I tried the recipe and I kneaded I think for about 5 minutes. It went well. I think I used enough oil for the first chapati but not enough for the second one, so it turned out kind of crunchy... I ate them with artichoke hummus, like the Mediterraneans do. They were delicious! :) I cut the recipe in half since it was just for me. I used about 1 and a half cups of flour, since I don't have a scale. Mr. Nice is a Tanzanian singer. He sings "Rafiki." I thought you might have heard of him. :)
LemursFriend 7 months ago
@LemursFriend Good something "delicious" came out. I must find out more about artichoke hummus. ;) ... same about Mr. Nice, probably right here on Youtube. ;)
Regards
orbituganda 7 months ago
PS Forgot to say, I like Abba too! Take A Chance On Me is great background music. LOL I also like Mr. Nice. (one of his albums anyway)
LemursFriend 7 months ago
Thank you! I can't wait to try this recipe! How long should I knead it by hand if I don't have one of those dough mixer thingys? This is pretty similar to Native American frybread. :) I love chapatis and frybread! Woohoo! I got to eat chapatis when I was in Tanzania and frybread when I was in Colorado. I was a volunteer sayansi mwalimu in Tanzania. Every tea time they served us chapatis and hot sweet tea. Yum! Why don't Americans have tea time? :) I'd like that.
LemursFriend 7 months ago
@LemursFriend Hi, I should say you knead for 5 - 10 minutes, to ensure the ingredients are thoroughly mixed. The dough is relatively stiff. [Doubling the ingredients means using a bit of muscle power]. I'm sure there are better ways of making East African chapati, but this is simple & fast. ;). I hope u enjoy it. Wouldn't mind some feedback. You can introduce "teatime" to America"!!! :). Mr. Nice"? ...?
orbituganda 7 months ago
mmm. This Mzungu, LOVES chapati. With breakfast, its nice to take the cane sugar, and sprinkle it on the chapati. Its a nice touch..
cpmower 8 months ago
@cpmower Hi muzungu ;) Good to know. :)
orbituganda 8 months ago
It would be a lot healthier to use whole wheat flour as they do in India. Also, you're adding a lot of salt and oil which also isn't healthy. You only need a bit of oil and salt.
Tuberinio1949 8 months ago
@Tuberinio1949 Hi, u are right in a way, HOWEVER I must say E.A. chapati is made with PLAIN white wheat flour which is widely available.In the place where I currently reside (Europe),all the Indians I have talked to say "your" chapati requires a special type of flour (atta?) only found in some shops. The other wholemeal types used here to make diff. types of bread dont make the right type of workable chapati dough. Bec. of the way its made the EA chapati is I personally think a diff. product.
orbituganda 8 months ago
@orbituganda
Yes the flour I use is atta flour which is whole wheat but very light. To one cup of atta I add 1/3 tsp salt and a few drops of oil just to make the dough easier to knead. The flavor of atta is very good. There are different grades of atta; some are more expensive. Ordinary whole what flour can be substituted but the chapatis are much heavier.
Tuberinio1949 7 months ago
ok thanx i used the wrong flour i'me sure now and i will have lots more practice too! hope you enjoy your recipe with a chilli soon :)
AUTubeN22 8 months ago
nicelooking chapati's! i tried it but they was a bit rough so i must have got the ingredience and mixing/needing wrong but they taste ok whernt too crumbly! :) had them with chilli con carney! home made of course! :) thanks m8
AUTubeN22 8 months ago
@AUTubeN22
Good to know you got acceptable results. With some more practice, as long as the right or approximate amounts of flour + water + oil are used and they get WELL-MIXED (this may need a few minutes of kneading) so no lumps form & the dough is uniform, ... and plain wheat flour e.g for cakes white bread I'm sure will get it right soon. Other types of wheat flour may not be so good or need some experimenting to get the right type of dough. With chili con carne! Good idea to try out. :)
orbituganda 8 months ago
Hi, thanks for posting this video. I tried to make these but they were rock hard! where am i going wrong? i followed ur steps exactly but as soon as they are cool they are rock hard! I made them twice en then gave up. I want them to be nice en soft! help!
cheerfullgiver 10 months ago
@cheerfullgiver
With "normal", i.e plain white wheat flour, like that used for making cakes (there are variations wheat flour) + adding oil to the flour & rubbing it in or making sure u mix it well + cooking ther chapatis on a hot flame, so they brown relatively fast (without burning) normally leads to soft chapatis. Certainly when they cool down they become harder but certainly not "rock" hard. Warming softens them. B4 that I never used to add oil & heated 'em long on low heat > hard chapatis.
orbituganda 10 months ago
... in your case, I cannot say exactly what is different. What I say is from my own experience & that of a couple of people I have watched do it their way or followed my recipe. In case you're doing part of what I say a little different, try the things I emphasize, to 500g (just over 1 pound), make u add 3 - 4 tablespoons of oil, ... mix well, b4 adding water, etc Dont give up, we'll see what to fine-tune, in case u report back ;)
orbituganda 10 months ago
East African chapati is as easy to make as it appears. Give it a try. :)
orbituganda 10 months ago
This vid makes it look easy. Im going to see if I can do it and make it look and TASTE good! LOL!
ViergeVraie 10 months ago
Great video brotha. You like Bambu Station?
Knockturnall1 11 months ago
I wanted to know if there is a possible way to use all purpose flour...or cornmeal flour. if i dont have the wheat flour?
keziah91 11 months ago
@keziah91
Hi
Cornmeal certainly cannot do, because you cannot get dough you can roll with it & I think even if you did, whatever you'd get out of would not be "soft", but tend towards hard & brittle + have a very different taste.
The flour I use is common PLAIN WHEAT FLOUR, normally used for cakes & the like.
Other types especially darker types, whose properties might be very different may not produce a similar dough or not taste as nice but one can make them "healthier" by adding a fraction.
orbituganda 11 months ago
@orbituganda Thank You very much for the response. This certainly helped me. - Chao
keziah91 11 months ago
i would
keziah91 11 months ago
thanks orbituganda for this video. everytime i've tried to make chapati it's solid rock hard! :D Hope I get it right this time round. Meanwhile could you upload a video on making rolex :D, like those from Wandegz (Wandegeya, Kampala)
TheHighlyRated 11 months ago
@TheHighlyRated
Hi, :)
Never made a "Rolex", but will see what to do.
orbituganda 11 months ago
:)
orbituganda 11 months ago
u r a guy lol that s hot
smukase 11 months ago
@smukase
Why not? :o) ;)
orbituganda 11 months ago
@smukase
orbituganda 11 months ago
MMMMMMMM LUSHHH CHAPATIZZZ I LOVE EATIIN DEM EVERYDAY WIV DAAL AND SAAG AND GOOSHHTT!!!!
MichiNiMayou00 1 year ago
what is the music? very nice!!
AbstractMan23 1 year ago
@AbstractMan23
Played by Mamoudou Doumbouya, the song "La Guinee" & used with his express permission. Youtube Channel user >>mamoudou06<<
orbituganda 1 year ago
i guess your one oil bottle done in one day...lol..
neerusonu 1 year ago
@neerusonu No way. ;) If you look at the annotation comment, a mistake made during compilation of the video gives that impression, because different scenes showing adding oil to DIFFERENT chapatis in the pan where wrongly combined. One is made to think it's one chapati getting all that oil. About 2 teaspoons/side is I think not unusual for the E. A. chapati, I think. The Indian chapati 4 example, if I'm not mistaken is made differently & hardly involves any if not little oil, etc :)
orbituganda 1 year ago
i need 2 learn how 2 make chapati. thnx 4 sharing.
LoracUg 1 year ago
wewe unaonekana ni mpishi mashukhuri wa hoteli kubwa fulani jijini Nairobi.well done
MrOmary1 1 year ago
i love it
Msbea345 1 year ago
I think I just learned how to make pancakes again, lol.
that's what we call them over here.
Profilaktiks 1 year ago
Nice video you should put the cooking steps in your description box.
ColdBoi 1 year ago
a man i making those?...
wow!
im a women and i cant
1234bbx 1 year ago
well hot water,a pIch of salt and 1 or 2 TBS of oil will do for 1 cup of flour.and the best chapati should be thin and not suppose to be thick as in the video.usually when i flip over my chapati,i do not need to press the edges as they form the "balloon" by itself when it is think and nice round shape.
revert20071 1 year ago
i will say that u used to much oil on a chappati, I use less oil.
lillian1989 1 year ago
@lillian1989
Thanks for your comment. There was a mistake made when creating the video as explained in the annotation added to the video. 1 - 11/2 teaspoons per side should do.
orbituganda 1 year ago
Excellent
webbtz3591 1 year ago
I do some things differently, like the salt is mixed with water, etc ... but I suppose it leads to the same result - tasty soft chapatis. Ultimately, that is what counts. Worth trying out the "breakfast version".
xprt007 2 years ago
Wow, ich wusste nicht, daß chapati zu machen so einfach ist. Das muss ich demnächst versuchen. Gut gemachtes Video. Weiter so.
kontiki8x 2 years ago
Nice, well-made and easy to follow recipe! :)
mamoudou06 2 years ago 2