Chapatti dwanzi

In the spirit of bringing out the good in good Friday, I decided to break my back a little, on what is a special dish in my home, home made chapati. This main man was going to be accompanied by minced meat stew and some collard greens. For those that aren't familiar with chapati, its a big time delicacy in Uganda, equivalent of naan, just more elastic, soft to the touch and endowered with a refreshing taste from the fresh vegetables they add in the dough. It truly deserves to be on everyone's bucket list.

So having a history of making only the worst kind, very amorphous rather than their true round nature, with burnt patches rather than golden browned and harshly hard rather than giving a milky way feel, I was determined to do it right this time, so I asked a foodie and cooking lover friend for her recipe. 

Something I used to make in about 5 easy steps was now meant to be channeled through a whole 16 steps in this new chapati bible I had just received!, my heart dropped for a second but I couldn't back down now, so I got my equipment and got right into it. 

By step 6, I was sweating like a mule riding through the desert and I felt I had had it, atleast I tried and the thought would count. I peeped at the end image of the chapatis in my friend's recipe and I just needed to see that happen in my kitchen too, so I pushed on, an hour and half later, I was done! I followed every step to the dot and the blank after that dot, my chapatis were now flaky and soft but still were shaped like an amoeba, were still unintentionally miniature sized and had a little something missing to complete that taste. 

With that painful tingle in my back now, I knew I had done my best and what was left, was to tag myself, the chapati dwanzi! If you're still holding on the line, waiting to know what happened to those chapatis, every last one was eaten, whether out of enjoyment or love, I will never know because no comment made it's way back to me.