Bringing two magical ingredients together can be magical! For the love of butternuts, incorporating them into my signature whole wheat chapatis brings about something truly magical, butternut whole wheat chapatis. For the 2% who read my blog away from East Africa, Chapati is a type of flat bread that is fried with some oil or ghee on a pan and can be enjoyed with any stew/curry whether a vegetable stew/curry or a meat stew/curry. You can as well enjoy chapatis with tea, coffee or make a chapati wrap just as you would a tortilla wrap. It can be very versatile and enjoyed at any time of day from breakfast, lunch, dinner or tea time!
If you have checked out my whole wheat chapati recipe or have tried it, (which I hope you have), you know the benefits of whole wheat flour as compared to the regular all purpose flour. Incase you haven’t yet, feel free to click here and have a read then try them. You will be amazed for sure.
Now let’s get down to making these yummy butternut whole wheat chapatis:
In a large bowl, mix the flour, cinnamon, sugar and salt. Add in the butternut puree and the 2 tablespoons of cooking oil and knead till you achieve a soft dough. (Feel free to use a stand mixture with the dough hook on if you own one. It indeed makes work easier.)
On your working surface, sprinkle some flour and place the soft dough to avoiding sticking then knead for another 7-10 minutes. Shape it into one large ball (as below) and smear some cooking oil around it to prevent it from drying up. Return it into the bowl and let it sit for about 30 minutes while covered with plastic wrap.
Divide the dough into 12-14 balls and using a rolling pin, roll out each one at a time thinly and spread a teaspoon of cooking oil then fold into a log then coil it ready to roll again for cooking as below.
For you to have equal chapati pieces, you can consider buying a weighing scale to help measure out the dough and divide equally as below. In this particular recipe, my small doughs weighed 80-83g.
Heat your pan till hot as you roll out each chapati ball thinly ready for cooking. Place the rolled out chapati on the hot pan and let it heat up on both sides before adding the cooking oil to fry. Once both sides are heated through, spread some cooking oil on top and flip to fry and repeat on the other side till golden brown as below;
Repeat for all then serve while hot with any stew or curry of your choice. You can try with some coconut chicken curry and sautéed cabbage or creamy chickpea & pea curry.
This one I served with green grams (ndengu) & green beans curry.
Ingredients
- 3 cups 100% whole wheat flour + more for dusting
- 2 cups butternut puree*
- 1 tsp cinnamon
- 1 1/2 tbsp sugar or any granulated sweetener of choice
- 1 tspn sea salt
- 2 tbsp cooking oil + more for cooking**
Instructions
- In a large bowl, mix the flour, cinnamon, sugar and salt. Add in the butternut puree and the 2 tablespoons of cooking oil and knead till you achieve a soft dough.
- On your working surface, sprinkle some flour and place the soft dough to avoiding sticking then knead for another 7-10 minutes. Shape it into one large ball and smear some cooking oil around it to prevent it from drying up. Return it into the bowl and let it sit for about 30 minutes while covered with plastic wrap.
- Divide the dough into 12-14 balls and using a rolling pin, roll out each one at a time thinly and spread a teaspoon of cooking oil then fold into a log then coil it ready to roll again for cooking. (For you to have equal chapati pieces, you can consider buying a weighing scale to help measure out the dough and divide equally)
- Heat your pan till hot as you roll out each chapati ball thinly ready for cooking.
- Place the rolled out chapati on the hot pan and let it heat up on both sides before adding the cooking oil to fry. Once both sides are heated through, spread some cooking oil on top and flip to fry and repeat on the other side till golden brown.
- Repeat for all then serve while hot with any stew or curry of your choice. You can try with some coconut chicken curry and sautéed cabbage or creamy chickpea & pea curry.
Note
* You can make your own butternut puree at home. Peal one butternut and cut it into small cubes. Put it on a cooking pot and cover with water. On medium – high heat, boil till tender. Drain the water and using a potato masher or mwiko, mash till smooth. Using a sieve, pass the puree to avoid having any lumps. In most cases, one butternut yields 2 cups.
You can as well put the boiled butternut into a food processor and puree till smooth. Do not add water as you do so.
**You can use ghee for a totally different flavor which I believe you’ll love.
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I know you’re going to love these Butternut Whole Wheat Chapatis. Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
