Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, my version of chapati. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
My version of Chapati is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. My version of Chapati is something which I have loved my entire life.
Namna ya kufanya chapati laini na nzuri za maziwa ya unga How to make soft and layered paratha. CHAPATI LAINI; jinsi ya kupika chapati za kusukuma / how to make soft Parathas. Once chapati starts bubbling,using your spatula press slightly.
To get started with this particular recipe, we must prepare a few components. You can cook my version of chapati using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make My version of Chapati:
- Prepare 2 cups flour
- Make ready 1 cup water
- Get 2 tbsp vegetable oil
- Take 1/4 cup powdered milk
- Make ready 4 tbsp sugar
- Prepare 1 tsp salt
- Take 2 tbsp garlic puree
- Get More flour for kneading
This version of the roti is commonly called a chapati or chapatti. Your Chapati stock images are ready. Download all free or royalty-free photos and vectors. Use them in commercial designs under lifetime, perpetual & worldwide rights.
Instructions to make My version of Chapati:
- Mix all ingredients together.
- Knead for 5 minutes in a floured surface. Add more flour if sticky.
- Divide and shape into egg size portions. Then roll with a rolling pin and form a flat dough.
- Heat a nonstick frying pan and fry just until light brown or if you think its done enough.
- Serve with anything you want.
Download all free or royalty-free photos and vectors. Use them in commercial designs under lifetime, perpetual & worldwide rights. Dreamstime is the world`s largest stock photography community. Those who make chapati daily - and there are plenty of such people in Kenya, not to mention India - they can zip out dozens of dinnerplate-sized specimens in mere minutes, rolling one while another cooks. They make the chapati so fast that even the first one made makes it to the table piping hot.
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