2 cups of chopped pumpkin
4 cups boiling water
2 cups all purpose flour
3 tblsp coconut oil
- Place your chopped pumpkin in a pot with hot water and cook for 20mins or till the pumpkin is soft. If you have a food processor, toss the pumpkin in and puree it. Remember to use the blunt dough blades for your processor.
- Add your flour a quater cup at a time and continue to mix till fully incorporated and forms one large dough.
- Lightly flour a table top surface and continue kneading the dough till it no longer sticks to your fingers.
- If you are not using a food processor, mash the pumpkin using the back of a fork till if forms a puree or smooth consistency.
- Add in a quater cup of flour at a time and knead the dough till it no longer sticks to your fingers.
- At this point, roll the dough into a large chapati flatbread approximately 1 inch thick and smear 1tbls of melted coconut oil onto the entire top surface.
- Roll the dough to cover the oil and cut 2 inch pieces from one end to the other. This should yield around 10 to 12 chapatis.
- Place on a plate and cover them with a cloth as you pre-heat your pan.
- Roll each individual chapati, place on a hot pan and cook until the underside has brown spots. Flip it then smear oil onto the top side, cook for a further 2 minutes or till the other side is brown. Flip it once more, smear oil to the top side and place cooked chapati on grease proof paper on a plate and cover with a plate not to let any moisture out. This will allow chapatis to stay moist and soft. Repeat this will the rest of the chapati's.