Vegan Mofo 2018 Post 20: Chapati

Chapati is perfect at any time of the day.

Burundi--one of the smallest countries in Africa-- is located in the eastern part of the continent. The Nile, Lake Victoria, and Lake Tanganyika are major water resources in a country of mostly agriculture and pastural. Arts and music are important, especially basket weaving and drums respectively. Oral storytelling, martial arts, and sports are also noted.
Their cuisine is simple-- sweet potatoes, corn, and peas are a usual meal. They don't eat meat as often as other countries. Close friends do, however, have communal impeke (beer) gatherings, passing around and drinking from the container that shows unity.
Chapati is a very popular fry bread almost similar to pancakes, but less sweet and a lot more prepping effort. This latest veganized recipe from Imma's African Bites website is absolutely delicious. I am thankful to have frequently visited a place that has helped shape some of the dishes over the course of my Vegan Mofo theme. The end results of making chapati for the first time were well worth the taste of crisp, "buttery" thin bread layered with the tantalizing burst of married cherries and dates.

Chapati Ingredients and Preparation

3 cup all purpose flour
1 teaspoon sugar
1 1/4 teaspoon salt
3 tablespoon coconut oil
1 1/4 cup warm water
coconut or olive oil for brushing and frying

In a large bowl, make a well from the flour. Add sugar, salt, oil, and water.
Knead until soft and sticky.
Transport onto a floured board and knead for 8-16 minutes longer.
Cut the dough into 6-8 circles.
Roll out each one, lightly adding oil to both sides.
Gently fold upward as if making a paper fan until it's one long strand. Coil the strand as if forming cinnamon buns.

Cover for 15 minutes to let dough rest. Afterwards, warm up the skillet and start rolling out coiled dough.

Sear each side for 3-5 minutes or until golden brown.

A stack of "buttery" chapati.

Yum.

Smothered in cherry date goodness.