Chapati Nachos & Mango Kachumbari
Country of origin: Kenya
This is possibly the simplest but most tasty dish we've covered so far. A delicacy in Kenya and certainly in other parts of the world. Here's how to prepare it:
• 450g/1 lb wholemeal plain flour
• 1 tsp salt
• 250ml/9 fl oz cold water
• Butter for spreading, optional
• Set aside 200g/7 oz of the flour and reserve for shaping the chapatis.
• Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water.
• Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be.
• Sprinkle a little of the reserved flour onto a flat surface or board.
• Divide the dough into eight pieces and shape each piece into a ball.
• Flatten the balls slightly, then place one onto the floured board.
• Roll it out into a flat disc-like shape, approximately 15cm (6 inches) in diameter, flouring the board when necessary.
• Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
• Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapati is done.
• Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked.
• Between two chapatis, sprinkle some grated cheese and chop into triangular shapes. Repeat this step until all the chapatis are done.