Letty’s chapattis

When visiting the community in Kajuki, Kenya, that my charity, St Peter’s Life-Line supports, I often eat at the presbytery, whose cook  – Letty – produces the most delicious Kenyan food. One of my all-time favourites are her chapattis – a perfect accompaniment to any meal, or just by themselves as a satisfying snack!

Generally, when I am in this part of Kenya – a remote, impoverished tribal area, dogged by inconsistent rains, drought and subsequent huge food insecurity – I really appreciate and enjoy the humble fare that is dished up – maize, beans, peas, lentils, some veg – but flavoured deliciously. The whole experience makes me realise – actually, in every aspect of our western lives – how very fortunate we are, and this is why I am motivated to change and transform lives with our many projects for our St Peter’s community: elderly, impoverished, disabled, vulnerable, children, families.

 

Serves 4

For the dough
  • 1kg (ish) plain flour
  • 4 dessert spoons sugar
  • 1tsp salt
  • 2 grated carrots
  • Milk/water half and half (sufficient to make into dough)

Preparation

1. Mix everything together using a wooden spoon, then knead into a big, soft ball that is elastic but not sticky, and continue to knead for a few mins

2. Pour some oil over top of ball and rub into surface (to stop from going dry) . Then cover for a few minutes and leave to stand.
Divide mixture into three equal portions.

3. With each third, roll out flat

Picture 4-2

4. brush with oil then slice into strips (2-3 inches wide.

5. Roll these up so they look like Chelsea buns pre-cooking.

6. Cook each side until it shows brown char spots. Wait until oil is hot before cooking.