How to Prepare Well-Cooked Carrot Chapati

Below is how to prepare well-cooked carrot chapatis at home the Kenyan way.

Ingredients

Start by boiling the carrots until they are soft. Once boiled, you can either blend them into a smooth puree or grate them for a different texture.
In a large mixing bowl, combine the flour and a pinch of salt. If you prefer a slightly sweeter chapati, feel free to add a little sugar to the mix. However, since carrots naturally contain sugar, this step is optional.
Add the carrot puree to the flour mixture and mix thoroughly. Start kneading the dough, ensuring everything is well combined.
After you’ve kneaded the dough about halfway, pour in some cooking oil. Continue kneading until the dough is soft, smooth, and elastic, and your hands come out clean from the process.
Cover the dough with cling film or a plastic wrap, then drape a kitchen towel over it. Let the dough rest for at least 30 minutes—this helps make it more stretchy and easy to work with.
Once the dough has rested, divide it into smaller, evenly-sized balls, depending on how large you want your chapatis to be.
For layered chapatis, roll out each ball, fold it, and roll it again to create a circle.
Place the rolled-out chapati on the hot pan and let it cook slightly on one side until you see bubbles forming. Flip it and precook the other side.
Once both sides are precooked, drizzle a little oil on the pan and cook each side until golden brown and fully cooked. Repeat this process for all the chapatis.

Your delicious carrot chapatis are now ready! Enjoy them with tea, or a favorite stew