This is the kind of recipe that needs to be nurtured and handled with care. It also takes quite a while, but the result is worth it. If you have all the time in the world to prepare Chapatis using my recipe, brace yourself, every step is very crucial.

Here’s what you’ll need:

Prep time: 10 mins   Roasting Butternut: 40 mins  Cooling butternut: 10 mins  Mashing roasted butternut: 10 mins

Yields: 28 pieces of Chapati

Main Ingredients:

*Roasted Butternut*

  • 3 medium sized butternuts
  • 1/4 cup of veggie cooking oil
  • 1/2 teaspoon of salt

*Important tools used*

  • A shallow baking tray
  • A sheet of aluminum foil
  • A table spoon
  • An oven
  • Chopping board
  • A knife
  • Masher / Or / Fork

Prep time: 5 mins   Dough Kneading: 16 mins   Dough resting: 3 hours   Dough prep: 1 hour   Dough cooking: 1 hour 32 mins

*Dough*

  • 12 cups of all-purpose flour
  • 1 liter of water
  • 1 cup of vegetable oil
  • 3/4 cup of granulated sugar
  • 1 teaspoon of salt
  • 4 Tablespoons of softened margarine

*Extras*

  • 1 cup of all-purpose flour – Dusting
  • Margarine – softened

*Important tools used*

  • Stand mixer – attached with a dough hook
  • Large mixing bowls
  • Cling film wrap
  • A rolling pin
  • Damp paper towels
  • A flat chapati pan
  • Heat over the stove
  • Extra – aluminum foil – covering cooked chapatis
  • A plate – to place the cooked chapatis
  • A knife
  • A Tablespoon

Instructions:

Step 1: Pre-heat the Oven – 350F / 180C for 15 to 20 mins.

Step 2: Prep the butternuts – Wash and wipe the butternuts, cut them into chunk-able pieces. Remove all the seeds and set it on the same baking tray. Apply vegetable cooking oil to each chopped up piece and massage the oil in to the fleshy part of the butternut as well as the seeds. Season with salt for flavor and taste.

Step 3: Bake / Roast the butternuts in a pre-heated oven for 40 mins.

Step 4: Cooling of the butternut. Allow them to cool down for 10mins.

Step 5: Mash the fleshy part of the roasted butternut with the help of a fork or a masher. Set that a side.

Step 6: Prep the water mix. Over the stove on medium heat, place a sauce pan and add a liter of water to it. In goes softened margarine, salt and sugar. Mix all that together, make sure all the granules have dissolved and the margarine is all melted. Bring the mixture to a gentle simmer. Turn of the heat and set it a side to cool slightly.

Step 7: Prep the dough – part 1: I divided the 12 cups of all-purpose flour into two, that means 6 cups in each mixing bowl. Into a stand mixer, add part one of the flour to it, add half of the mashed roasted butternut mix, half a cup of vegetable oil, and part of the water mixture we simmered. Attach the dough hook to the stand mixer and knead it for 8 to 10 mins. When you feel the dough kneading needs a little bit of moisture, add bits of the water – margarine mixture while its mixing until you feel the dough is coming together well. TIP: How to know if your dough is almost done kneading, check the sides of the stand mixers bowl, if the dough is not sticking to the bowl and the sides are clean, then your dough is ready.

Step 8: Resting phase 1: Place your kneaded dough into a clean large mixing bowl, add at least 2 Tablespoons of vegetable oil and massage the oil in. Wrap the bowl with a clear cling film and set it aside for one hour thirty minutes.

Step 9: Prep the dough – part 2: Repeat the steps.

Step 10: Resting Phase 2: Repeat the steps.

Step 11: Division of the dough 1 & dough 2. Remove the cling film off the dough, throw it away. The dough should be well rested and super soft and pliable to the touch. Remove it from the mixing bowl, onto a clean working counter surface. Using the palm of your hands, roll and shape the dough into a log shape. Divide the dough. Make sure the pieces you cut are able to be duplicated into two. Sizeable amounts is what we are aiming at. Allow the video to guide you. Shape the cut out pieces into circular balls. Repeat the steps for dough 2.

Step 12: Cover the dough with damp paper towels. – This will prevent them from not drying out, but keep them moist.

Step 13: Roll the dough out. Using a rolling pin, roll them out, if you feel some of the pieces are giving you a small rolled out piece, DON’T divide them into 2 pieces. Leave them as is.

Step 14: Massage with margarine. Using the back of a tablespoon, apply margarine to the faced up rolled out dough, massage gently until the surface has been well covered. Roll the dough inwards and away from you until the other end.

Step 15: Make a spiral pattern. Take that rolled out dough and with the help of your palms, starting from the center, place your both palms at this point and start rolling the dough from the center outwards until you get a semi- thin rope shaped dough but the size should be uniform. Starting from the left point, tuck in the point as you fold the dough inwards firmly making a spiral pattern until you reach an inch towards the end. Take the end tuck it in the opposite side – firmly. When you get to a piece of dough big enough when rolled out, apply the same margarine, massage it gently then divide the dough with a knife into two equal parts, then start rolling the dough away from you towards the other opposite side. You should now have two halves. With the help of your palms, place them at the center of the thick rope shaped dough, roll it from the center outwards up until you get a rope shaped dough. From the left hand side, start firmly tucking the dough into a spiral pattern, up until the other side, then tuck the last inch into the opposite side. Repeat the steps until you get a uniformed spiral dough. Don’t forget to cover them with a damp paper towel.

Step 16: Heat your chapati pan, get it nice and hot over medium high heat.

Step 17: Roll them out in preparation for cooking. Roll out each spiral dough into a circular shaped dough  and set them aside. Have as many of them ready for ease of cooking.

Step 18: Cook the layered dough into cooked soft layered chapatis. Personally, I can cook three to four chapati doughs at a time, but if you are still new to this, one at a time is the way to go.

Step 19: Have a plate to assemble them and extra aluminum foil to cover them so as not to dry out.

Step 20: Serve and enjoy with any accompaniment of your choice.

Until the next episode, Bon Appetit!

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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