Chapati

note-chapati is inherited from the Idian cuisine,in Kenya, this is a must with all people.

Sift together in a bowl:
1 ½ cups whole wheat flour1 ½ cups white flour1 tsp salt
Cut in to make a crumbly mixture:
½ cup shortening
Add to make a dough (add the water gradually, you don’t want a soggy mess):
1 cup water

Allow dough to rest for 20 min, covered with plastic wrap. Then divide dough into 12 equal portions, and roll into snake coils.

Allow dough to rest covered for another 20 min. Roll snake coils out into flat rounds, be sure to use additional flour so dough does not stick to surface or rolling pin.

Heat a cast iron skillet till hot. Dry fry each chapati till cooked. You are looking for brown & black spots to appear, however you don't want to burn it not do you want to dry it out to a crisp. This should be a nice and pliable flat bread.
Brush each chapati with butter, place in a dish and cover with foil. Wrap dish with a clean dish towel to keep warm. Serve chapatis warm. In the event that you have left overs, you can store the chapatis in a plastic bag in the refrigerator. When you reheat them, you can either put the bag of chapatis in the microwave (with the bag open to vent), or you can heat them in your oven or toaster oven.

Cover with Kuta when serving,the Kuta- Food cover nomrmally keeps food warm.