How To Prepare Soft And Layered Butternut Chapatis
Chapatis are a celebrated Kenyan meal whose main ingredient is wheat flour. Butternut is similar to pumpkins but pumpkins are round in shape while butternut is a bottle-shaped squash. Butternut is low in calories but rich in nutrients. Butternut gives chapatis the yellow color.
Lydia Kadima 
Here is a butternut chapati recipe that reveals the secret to having layered chapatis.
Ingredients
2½ cups of all- purpose flour
1 teaspoon of salt
Cooking oil/ margarine
250 gm of butternut
Preparation
Boil the butternut till tender enough to be mashed into a smooth consistency
Place the flour, salt and oil in a bowl then add the mashed butternut as you gradually add water and knead
Knead till the dough is smooth, thick enough and not sticky. If the dough is sticky, add a thin layer of the flour and oil as you fold in the dough
Cover the bowl with a kitchen towel and let it rest for 20minutes
Dust your rolling boarded with the flour, place the dough on it then roll it all out and spread a thin layer of oil on the rolled-out dough. This is the tip that makes you chapatis layered.
Take a knife and use the tip to cut the rolled-out dough into thin strips then roll each strip of the dough to a ball of equal sizes
Roll out each ball of dough into a circular shape
Place the pan on medium heat and let it heat for 2 minutes before you oil the pan.
Place one circular dough on the pan and watch as it swells up with air bubbles then flip the dough as you press it on the pan to let it cook up
When all sides cooked, remove the chapati from the plan and place another. The chapatis will appear yellow in color with brown spots that indicate they are ready.
Repeat the procedure for all remaining dough balls
After all the chapatis are cooked, place them in a container that will allow them to stay warm and soft
Go ahead and serve the chapati with tea or lentils or beef stew or any other preferred stew.
