Chapatis

Here's the variation of Edith's recipe from Newcomer's Cookbook that we've used for the "Africa Meal".

Chapatis

2 cups flour
1/2 teaspoon salt
1 tablespoons oil
7/8 cup very warm water (if multiply the recipe, use only enough water to make a stiff dough)

Mix flour and salt. Stir in oil and
mix in warm water. Dough should be soft, but not too wet or sticky.
Knead on floured, cloth covered board for 5
minutes. Cover dough and allow to rest for
30 minutes. Divide dough into golf ball size pieces. Roll each ball into a “snake” shape. Then wrap the dough into the shape of a cinnamon roll. Place on floured surface and
roll each piece into a circle. Cook on
hot greased griddle until browned on both sides.
Cover with a cloth and keep warm until ready to serve.
This recipe makes thin, pliable chapatis.

Pimento Cheese Spread

Greetings to those who still look at this blog on occasion. I can't believe it's been over a year since I posted anything. Life has just gotten too crazy. I also found it increasingly difficult to have things to post since the style of cooking when living stateside is SO different. I am very happy to say that I will be back in Kenya one month from today. I HOPE that living back in Africa will inspire me to once again think about new recipes and old ones that work well away from grocery stores full of pre-made ingredients.

I'm now visiting my mother - who has inspired many recipes that I have posted in the past. She made some home made pimento cheese today for lunch that was quite yummy. I remember Becky Cady's great home made pimento cheese from our early Kenya days. So, here's a recipe to use IF you can find pimentos.

Pimento Cheese Spread
1 pound extra sharp cheddar cheese
1 4 oz. jar pimentos, drained
1 cup mayonnaise
coarse ground pepper to taste

Puree the pimento is a food processor or blender. Add to grated cheese. Stir in mayonnaise until well blended. Add pepper to taste.

Yield: 4 cups