Customer Service and Sales Support Leadership Recipe Book

 Cont’d from previous page Step 8: Take the dough in your hand. Tuck in the top part into the middle. Tuck the bottom part into itself to form it back into a round ball. Do this to all the dough balls that you created earlier. Step 9: When all the dough has been tucked into round balls, cover the dough with a damp cloth and let them rest for 20 minutes. Step 10: Gently flatten out the dough and begin rolling out the dough from the center working outwards. Step 11: Rotate the dough out each time you roll it. This helps to make a perfect circle. Make sure they are not roll out too thin.1/4-inch dough thickness is good. Step 12: Then place circular dough on the pan and let the Chapati cook for a few seconds. N/B. A crepe pan or skillet pan will work okay. Step 13: Flip the Chapati and let the second side cook for a few seconds, heavily oil the top surface A of the chapati making sure you oil the edges too. East African Chapati Kevin Ochoggia, WPC Supervisor, Kenya

Step 14: Flip back the oiled surface to cook for 1-2 minutes until golden brown while you apply oil to surface B. Step 15: Flip again so that surface B can cook for 1-2 minutes until golden brown then removes from the pan and place in a hot pot dish so that they remain warm.

Best served warm.

Served with

 Beef Stew  Coconut Cream Beans  Tea (breakfast)

Prep Time 1 hour Cook Time 20 mins Total Time 1h 20m Servings 2-4