Yewande is back! And shes making chapati. This Indian staple is also found in the cuisines of Southeast Asia, the Caribbean, East Africa and beyond. Across the Indian diaspora, the four-ingredient flatbread can vary in cooking technique, texture and the types of fat and flour used. Yewande is making a Kenyan version adapted from the recipe developer Kiano Moju and her grandmother Agnes Kiano Kasaine. Yewande also shows us how to make Rolex, a popular snack on the streets of Kampala, Uganda, that rolls a vegetable omelet up in a chapati.Get the recipes:Chapati: https://nyti.ms/3DiwXASRolex: https://nyti.ms/3DdvgEV------------------------------------------VISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).
