These super-simple Tanzanian flatbreads are cooked with egg to up the protein and nutrition factors. They taste great, too.

Makes
12

Preparation

20min

Cooking

15min

Skill level

Easy
By
Average: 5 (1 vote)
Yum

Ingredients

  • 400 g plain flour, plus extra for dusting
  • pinch of salt
  • 1 cup warm water
  • ½ tsp sunflower oil, plus extra to cook
  • 6-12 eggs

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Place the flour and salt into a large bowl. Add about 1 cup warm water to flour mixture and mix until a soft dough is formed. Add ½ tsp sunflower oil and continue to knead the dough.
  2. Divide dough into 12 equal pieces and roll into balls. Flatten each ball between the palms of your hands and dust with flour. Roll each ball out to a 15 cm circle.
  3. Heat a frying pan on high heat, then reduce heat to medium-low. Add 1 rolled chapatti to the pan and cook for about 10 seconds, pressing with a fork until the dough begins to puff up. Turn and cook the other side in the same way. Add a drizzle of sunflower oil, and flip over again. The chapatti is cooked when brown patches appear on the surface. Remove from the heat and set aside.
  4. Place 1-2 eggs into a small bowl and beat together. Heat a little oil in the chapatti pan, then pour half of the egg mixture into the pan.
  5. Place a chapatti on top of the egg mixture and pour the remaining egg mixture over the top of the chapatti. Flip the chapatti over. Once cooked, remove from the pan and place on a plate.
  6. Repeat until all chapatti dough is cooked. Serve.

 

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