Chapatis - Carrot + Onion Ugandan Flat Bread

This recipe is my favorite chapatis recipe. I end up always adding additional water and oil to help it come together. But this is always gone in one sitting in our house! Absolutely love this recipe. Lillian Olwa’s Recipe - I was never a keen cook but I got fed up with the Take Out we’ve been eating while living in temporary accommodation that I found myself craving home cooked food and the tastes I have grown up with in Uganda. I started cooking my mum’s recipes and then began experimenting with my own like this one. The Hubb Community Kitchen has been a haven for me and it has revived my love of food.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Squeeze the grated carrots between your hands to remove the juice. Reserve the juice in a small bowl. Place the flour in a large bowl. Add the carrots, grated onion and onion juices, salt and oil and mix to form a soft dough. Add a little of the reserved carrot juice if needed. Knead the dough for 10 minutes, until elastic and smooth. Rub the dough with a little oil and place in a plastic bag. Set aside for about 1 hour. Divide the dough into eight balls. Sprinkle a little flour on the work surface and roll each ball into a 17cm/6½-inch round. Heat a frying pan over medium-low heat. Dry cook each chapati for about 1 minute, until it starts to brown, then flip and cook for another 1 minute. When the chapati starts to puff up, press down with a rolled kitchen towel to force the steam to escape, rotating them at the same time to avoid excessive browning. Once cooked, lightly brush both sides with ghee or oil, wrap in a kitchen towel and keep warm until ready to serve.