HOW TO PREPARE AMARANTH CHAPATTI Introduction Chapatti (flat bread) is traditionally made from wheat flour. Chapatti is eaten as part of a meal and is a popular dish in Kenyan households. It can be blended with amaranth flour to improve its nutritional value. Below is a recipe of chapatti made from a blend of wheat and amaranth flour. Ingredients • 1 standard cup (250 g) amaranth flour • 2 standard cups (500 g) all purpose flour (wheat flour) • ¼ teaspoon salt • ¾-½ teaspoon (65-125 ml) cup oil Note: Apply oil after first rolling, fold and coil and roll out again. • Enough water for cooking Method • Heat water until lukewarm . • In a clean bowl, mix and sieve the wheat and amaranth flour. • Add salt and oil; mix thoroughly. • Make a well in the middle of the dough and pour half a cup of water • Using a wooden spoon fold the flour into the water forming a dough . Mixing a dough • Knead the dough with hands, and add a little water or floor if necessary until it is soft , elastic and workable. • Cover the dough with a dump dish cloth and allow the dough to stand for a few minutes • Divide the dough into small balls (almost fist size). Kneading • Sprinkle a little amount of flour on a working table/rolling board. • Using a rolling pin, roll out each ball to round shape taking care that it does not stick on the working surface . • Pour and spread a little oil on the surface of the rolled out dough. • Fold the dough from one end to other into a long strip. • Coil the dough into a small circle and tuck in the edges. The rolling process • Heat a heavy a heavy pan or griddle. • Roll each ball to about ¼ inch thick. Rolling • Lift the rolled out dough carefully, place it into the hot pan /griddle and allow to brown a little and the dough to set on both sides. Without oil. • When both sides are light brown, apply a little oil one side of the chapatti spreading evenly, with a spoon to cover the entire surface. • Turn the oiled side and fry until golden brown, and repeat on the other side. • Place in a grease-proof lined container and cover to avoid hardening • Repeat the process for all balls. • Serve with either beef stew, green grams stew, bean stew and vegetables. Compiled by: Mary Karoki, Fatuma Omari, Emerita Njiru and Reuben Ruttoh Pictures by: John Ayemba For more information, Contact: KALRO-Katumani, Machakos-Wote Road; P.O. Box 340-90100 Machakos, Kenya Mobile 254-0710906600; Email: [email protected]; www.kalro.org/AMRI Frying the chapatti Compiled by: Mary Karoki, Fatuma Omari, Emerita Njiru and Reuben Ruttoh Pictures by: John Ayemba For more information, Contact: KALRO-Katumani, Machakos-Wote Road; P.O. Box 340-90100 Machakos, Kenya Mobile 254-0710906600; Email: [email protected]; www.kalro.org/AMRI.