18/04/2024
*TIPS FOR SOFT πππππππβ€οΈ
1. Use hot water infact, let it be boiling water. Your chapos Will stay soft even after days compared to cold or warm water chapos.
2. DO NOT knead a hard dough. It should be soft and a little just little sticky but add some oil to coat the stickiness
3. Let your dough rest for about 20 to 60 minutes before you proceed to divide into balls
4. While putting it to rest, cover with a dump (wet) clean towel to prevent it from forming a hard cover
5. While rolling you dough, DO NOT let it be thin, especially at the centre because it's going to be hard during cooking
6. Use hot enough heat (slightly above medium). Using low heat will yield hard chapos and high heat yields burnt yet uncooked chapos (hazitaiva ndani)
7. Use a good pan preferably a non stick or those very thick pans. A light pan will harden them
8. After you are done cooking, cover them completely. The bottom, all round and top. You can use surviettes ama paper ya unga..as long as it's clean.
Enjoyπ
