Breaking Bread in Uganda

In any culture around the world, there is a special significance in gathering together and “breaking bread.” Even in biblical times, the disciples and first Christians gathered together for “the breaking of bread,” (Acts 2:42).

A common, daily bread served at most meals is called chapati. Chapati is unleavened flatbread, very similar to naan and very common in Eastern Africa, especially in Uganda. Chapati is traditionally cooked on a flat skillet or pan, which is called a “tava.” It’s available throughout the marketplaces and complements just about any meal.

A common way to eat chapati for breakfast is called a rolex (no, not the watch), a small egg omelette rolled up in a piece of chapati. These are easy to eat on the go, healthy, and tasty! We had the privilege of eating rolexes in Lira on our way to Orem.

For lunch and dinner, chapati is often served as a side (think bread basket) where you use it to scoop up food like beans, greens, or sauces.

Below is a recipe from AmunaFoods.com for you to try and make it at home!

Chapati Recipe:

Prep time: 10 min

Cooke time: 30 min

Serves: 6 people

Ingredients:

• 8 cups (1 kg) self-rising flour

• 1 tbsp salt

• 2 tbsp cooking oil

• 1 3/4 cups cool water

Instructions:

PREP

1. Wash your hands and dry thoroughly

2. Add the flour in a large saucepan

3. Add the salt and cooking oil to the flour

4. Mix the dry flour to distribute the salt well

5. Start adding water in the middle of the flour and mix quickly

6. Keep adding the water slowly as you mix until the dough comes together

7. Turn it out on a clean dry work surface

8. Knead into a soft easily breakable dough

FRYING

1. Have a clean, dry, large plate ready with a paper towel over it for receiving your chapatis

2. Cut up the chapatti dough and roll them into tennis ball size or bigger

3. Place them back into the saucepan and cover with a tea towel

4. Roll them out into a nice flat circle, one at a time (they don’t have to be perfect circles)

5. Heat up 1 tbsp of cooking oil in a large frying pan

6. Fry the chapati on medium heat

7. Flip it over when golden brown and keep adding a little bit of oil, swirling the chapati round to distribute the oil under the chapati

8. Keep controlling the temperature and checking to avoid burning

9. Keep placing one ply of paper towel on every chapati to absorb the extra oil

10. Remove the paper towel from the chapatis and serve with any meal

Source: https://amunafoods.com/chapati/