Anyways, my relationship with home made chapati wasn't that good, up to today. I got discouraged whenever the sticky substance couldn't get off of my fingers. But today with some determination I have succeeded. And as I know some friends who are struggling with the same problems (believe me these people do exist) I will share some secrets here.
- Use about as much flour as water.
- For some italian touch add little pieces of onion, garlic and italian herbs
- Keep on mixing and do not get discouraged when your fingers stick together and its looking like.. well, like a failure lets say. Just keep on mixing and add flour until you have the right texture.
- Bake each side of the chapati some time using a bit of cooking oil.
I guess the part where I used to go wrong is lacking patience and just stop mixing... never stop mixing!
For those who want; paralels in this story can be found with different other life issues. For example writing a thesis, keep writing, the end will come although far out of sight. Then for being new in Juba, have some patience and add some own ingredients and keep mixing. Basically things just take time and effort.
Et voila, who knew making chapati was this inspiring
