JINSI YA KUPIKA CHAPATI LAINI
MAANDALIZI/PREPARATION
1.Kwanza hakikisha unakanda unga vizuri
Make sure you knead the dough very well
2.Lazima unga uukande mpaka uwe laini sana
The kneaded dough must be very soft
3.Baada ya kukata madonge ya idadi ya chapati unazo zitaka
Divide the dough into any number you want
4.Wakati wa kusukuma tumia unga kuhakikisha unapata duara kubwa kiasi
Sprinkle the plain flour onto the surface and roll the dough with rolling pin until you get bigger cycle
5.Yeyusha samli au blue band changanya na mafuta kupaka katika duara lako
Mix the melted butter or ghee with cooking oil and brush on the top of the cycle
6.Kunja unavyopenda ila kumbuka jinsi unavyo ikunja ndio inatengeneza muonekano mzuri wa chapati
Fold the chapati as you prefer but the chapati good looking depends on how you fold it
7.Baada ya kuziweka mafuta ni vizuri uziache kiasi cha dakika 10 mpaka 15 kabla ya kuzipika
After you fold them better to let them rest for atleast 10 to 15 minutes
8.Sukuma chapati jitahidi upate duara zuri lenye shape ya kuvutia
Roll the folded dough again to get a nice or perfect circular shape
9.Unapo sukuma chapati isiwe nyembamba wala nene sana iwe na upana wa kiasi
Make sure it is neither too thin nor too thick
10.Chapati ikiwa nyembamba sana unapo ichoma huwa ina kakamaa na ikiwa nene sana huwa haiivi vizuri inaweza kuwa mbichi
The thinner dough make chapati to be too crunchy after cooking and the thick chapati can result not to be cooked well inside
JINSI YA KUPIKA/HOW TO COOK
1.Moto hapa ndio kwenye mambo yote ukikosea chapati nayo inaweza kuwa mbaya
Heat you use is very important,if you fail to set the required heat and the Chapati will not be good
2.Moto ukiwa mdogo hupelekea chapati kunyonya mafuta
If you set minimum heat the chapati will absorb oil
3.Moto ukiwa mwingi chapati huungua
If the heat is high the chapati will be burnt
4.Weka moto wa wastani ili uivishe chapati yako taratibu
Make sure you set the medium heat during cooking
5.Weka chuma jikoni pakaa mafuta kijiko kimoja
Heat the pan and add 1 Tbsp of Oil
6.Weka chapati yako jikoni
Add the Chapati into the pan
7.Iache kidogo sana yaani ikisha kubadilika kutoka ubichi tu geuza upande wa pili
Leave it for some second before it forms the bubbles flip it to the other side
8.Acha iive mpaka ianze kufanya rangi za kuiva
Then let the other side cooked evenly till makes golden colour
9.Usiache mpaka ikaungua
Don't let it burnt
10.Izungushe zungushe kwenye chuma ili sehemu zote zipate ile rangi ya kuiva hasa nchani mwa chapati
Use your hand to circulate your chapati around the pan so as the corners will cook well
11.Ikunje sehemu mbili sawa
Fold the Chapati in half
12.Weka mafuta kijiko kimoja
Add 1 Tbsp of Oil
13.Penyeza kijiko kati kati ya chapati
Insert the spoon in between of the folded chapati
14.Fanya kama unaigandamiza huku ukiisugua na chuma
Press it with spoon around the pan
15.Ongeza mafuta kidogo izungushe chapati hadi upate rangi nzuri ya kuvutia
Add the little oil and circulate it to get beautiful colour
16.Geuza upande wa pili rudia hatua ya 13 mpaka 16
Turn the other side of folded chapati and repeat step 13 until 16
17.Ikunjue irudi kuwa duara
Unfolded the chapati to be in circular shape
18.Acha ule upande wa nyuma ya chapati uive kidogo tu
Let the white layer to cook evenly
19.Itoe malizia kuchoma chapati zilobakia kwa hatua hizo ziliopo juu
Remove from the pan and finish the remained chapatis by following above steps
20.Njia hii ya upishi wa chapati hupelekea chapati kuchambuka wakati wa kuipika chapati
If you cook chapati by this way it makes chapati softer while it is still in a pan
Angalizo:Note
1.Ukikosea kukanda unga na kuwa mgumu na hizi njia za chini zote zitakataa kutoa chapati laini
Make sure you knead the dough till soft otherwise the chapati will not be soft
2.Ni vizuri kupika upishi huu ukiwa huna haraka taratibu kupata chapati nzuri
Do not hurry in preparing and cooking chapati so as to get soft one
3.Ni upishi unaohitaji mazoezi pika mara kwa mara hadi utaziweza
Make sure you cook chapati frequently so as to get used with it
Furahia Chapati Lainii.
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