This bread is called Chapati and originally from India, and Zanzibaris have modernised and spread it in such a way that the whole mainland in the ’90s has taken this bread as part of their breakfast. The way Asians prepare this bread is different from the way Zanzibaris prepare. This bread is well known as Chapati in the mainland, and in Zanzibar, we call it Mkate wa Kusukuma meaning the bread of pull and push.
2 cups whole wheat flour
1 teaspoon salt
1/2 cup room temperature water or more depending on the quality of flour
Mix flour and salt in a bowl. Slowly mix enough water with one spoon ghee to prepare a thick dough. Work with the dough by the method of pulling and pushing on a cool surface for a few minutes, adding flour provided it is needed. Return the dough to the bowl, cover with a clean cloth, and let it rest for about 15 minutes.
Prepare balls from the dough and unleave the dough and make it like a rope. Roll the rope from both sides and put on the top of the other, with a pinch of ghee on the top of each side.
Pre-heat the pan and flatten the prepared rolled dough and first fry the bread on a dried pan. Turn the bread the other side and add the ghee on the pan, fry the bread until it is golden brown.