Have you caught up on the rolex bandwagon? You should because 2016 is the year of the rolex. CNN confirmed it here. In fact it needs a hashtag of its own! I am already dreaming of the many ways I am planning to recreate it aside from this one. But first there is perfecting the chapati recipe which is what I will be talking about today.I am sure you all kitchen enthusiast have made chapati at least once in your lifetime. I have encountered many versions. and I believe this is what makes chapati very special. There is a standard formula but you will most likely find everyone cooking it based on what they have, their preferences and where they come from. A few weeks ago I was watching a video on chapati making and Miriam stressed very well how East African chapati is fried in oil. In fact there is even deep-fried chapati too! Totally Awesome. So here is a version that I really love that is so filling and very soft because of the sweet potatoes incorporated in. Again this recipe can be adapted to your preferences. I prefer to pan fry this chapati because this gives it a crisp exterior and a moist soft interior. Also this chapati is more on the sweet side because of the sweet potatoes. They can be eaten on their own, with beans or as a rolex once you add an egg. Make these at the beginning of the week and you will be covered for the whole week.
What you will need:
3 C. Sweet Potatoes
2 C. Baking flour
½ C. Warm water
¼ C. Parsley, finely chopped
1 Tbsp. Oil
Pinch of salt
Oil for frying
- The type of sweet potato will determine the color and sweetness of your chapatis
- Have extra flour nearby for dusting the workplace and rolling pin
- Over kneading the dough will cause the chapatis to get hard.
- Roll the chapati according to your desired thickness.
Peel the sweet potatoes and boil them till soft and tender. Measure three cups of boiled sweet potatoes and mash them finely. Add flour, salt, parsley and oil. Mix while adding water little by little until a firm dough is formed. Knead the dough for one minute. Set the dough aside for 10 minutes. After 10 minutes, divide the dough into 9 equal balls. Dust the working surface and roll out the balls into chapati. Heat about a teaspoon of oil on medium heat. Add the chapati. Keep flipping every after 5-10 seconds until the chapati becomes fluffy-ish and has turned slightly golden brown. Remove from fire. Repeat the process till all the nine balls are done. Makes 9 Chapatis. Serve with your favourite sauce, stew or just fry an egg and have a homemade rolex on the go.
There is a certain joy in baking I have discovered. Watching the chemistry that unfolds right before your eyes is amazing. Charcoal stove baking is even more adventurous and exciting. Using your instincts to regulate the temperature of the
make shift oven. Some creations fail miserably and some come out far better that you expect. I cannot say I am a charcoal stove baking expert yet but I have made these rolls on more than one occasion. Each moment, they did not disappoint. This recipe is inspired by the sweet potato cookies I made a few weeks ago. I cannot even begin to describe how wonderful they are. Tea masala adds a spicy kick to the rolls. Serve these with tea and you will not want to get out of that warm comfortable place especially with this weather.
What you will need:
4 C. Baking flour
¼ C +2 Tbsp. Sugar
1 Tsp. Tea masala
1 C. Milk (warm enough for the yeast to rise)
¼ C. Oil
2 ½ Tsp. Active dry yeast
A pinch of salt
1 ½ C. Sweet Potatoes (boiled and drained)
¼ C. Milk
¼ C. Sugar
2 Tbsp. Tea masala
½ Tsp. Cinnamon
Stir sugar in the milk. Add yeast and set aside for 5 minutes. Sift the flour in a bowl. Add the 2 tablespoons of sugar, salt and tea masala and mix well. In a separate bowl, whisk eggs and oil till it becomes thick. Once the yeast has become frothy, pour the egg-oil mixture in the yeasted milk and stir well. Pour the mixture in the flour and mix using a fork. Knead with your hands till dough is formed. Cover the bowl and set aside in a warm place for 40 minutes.
In a bowl, mash the sweet potatoes with a fork. Add the milk, sugar, tea masala and cinnamon and mix well.
Once the forty minutes are up and the dough has doubled in size, punch it and knead it some more for thirty seconds. Roll out the dough to about ½ an inch in thickness. Add the sweet potato filling and distribute it evenly. Roll the dough and cut the rolls about an inch in width. Arrange the rolls in a greased pan in two layers. Set aside and let the rolls rise for another 20 minutes.
While the rolls are rising, light a charcoal stove. Get two large aluminium pans (They have to be large enough for the cake/bread pan to fit in). Put ash in one pan (about two inches of ash). Put the pan with ash on the stove and cover that pan with the second pan. This is the ‘preheat’ moment. After the rolls have risen for 20 minutes, put them in the oven. And bake for 45 minutes. To evenly regulate the temperature, add charcoal on top of the top pan after 25 minutes of baking.
I hope you get to try baking these rolls because amazing is an understatement.
Disclaimer: This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lauren from Sweet and Southern Lifestyle with the theme Holiday Baking