Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, my version of chapati. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
My version of Chapati is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. My version of Chapati is something which I’ve loved my entire life. They’re nice and they look wonderful.
Guide to Make My version of Chapati
To begin with this recipe, we have to first prepare a few components. You can cook my version of chapati using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients
The ingredients needed to make My version of Chapati:
- Prepare 2 cups flour
- Make ready 1 cup water
- Make ready 2 tbsp vegetable oil
- Take 1/4 cup powdered milk
- Take 4 tbsp sugar
- Take 1 tsp salt
- Prepare 2 tbsp garlic puree
- Prepare More flour for kneading
Same way make chapatis out of entire dough and store. 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
Steps 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.
Dreamstime is the world`s largest stock photography community. Making layered chapati also need some skills to get those layers on the chapatti. One of the amazing things about layered chapati is that they are soft and You don't know how many times I used to make these chapati and they always backfired. For a while, I was stuck to making normal direct chapatis. 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.
As simple as that Guide to Make My version of Chapati
So that’s going to wrap this up with this special food my version of chapati recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
Print this page
