We’ve been cooking together for a week now and it’s been such a pleasant experience. I have had none of the nightmare experiences I hear about and I am so grateful. She is so wonderful.
![20120103-chapati-perfect-layers-1](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-1.jpg)
I told her that I seem to end up with more dough than I intend (I even threw some out one time — such a shame! But I wasn’t going to stand there and make chapos all night!). She suggested that I start with flour. The amount of flour I use should be what determines the size of the dough.
![20120103-chapati-perfect-layers-2](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-2.jpg)
Then add the water bit by bit and stir to mix with the flour.
![20120103-chapati-perfect-layers-3](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-3.jpg)
![20120103-chapati-perfect-layers-4](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-4.jpg)
![20120103-chapati-perfect-layers-5](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-5.jpg)
Then the layers,…
![20120103-chapati-perfect-layers-6](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-6.jpg)
![20120103-chapati-perfect-layers-7](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-7.jpg)
![20120103-chapati-perfect-layers-8](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-8.jpg)
![20120103-chapati-perfect-layers-9](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-9.jpg)
![20120103-chapati-perfect-layers-10](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-10.jpg)
![20120103-chapati-perfect-layers-11](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-11.jpg)
![20120103-chapati-perfect-layers-12](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-12.jpg)
![20120103-chapati-perfect-layers-13](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-13.jpg)
![20120103-chapati-perfect-layers-14](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-14.jpg)
![20120103-chapati-perfect-layers-15](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-15.jpg)
![20120103-chapati-perfect-layers-16](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-16.jpg)
Because she used hot water she doesn’t need to wait for them to rise. Once she’s done preparing the portions she starts rolling them back out to cook right away.
![20120103-chapati-perfect-layers-17](https://pendolamama.co.ke/wp-content/uploads/2012/01/20120103-chapati-perfect-layers-17.jpg)
Thanks for the chapati tips… I like brown chapatis… I should try this method and mix Atta with some white flour… hmmm
I want to do some brown ones too. But I’m still learning,… once I get the regular ones right I’ll move to the brown (^_^)
Best.Recipe.Ever! Plus the chapos are yummy…now, just to figure out the shaping 🙂
Awesome!! Glad you liked it!
The shape will come with practice, took me a while also (^_^)