This is another simplified Zanzibari bread recipe. The traditional way is to use whole rice which is either soaked in water overnight or grounded dry with mortar and pestle. There are two versions of chila one is a dry flat bread which has sugar added to it which is similar to my recipe. The second version is the most authentic one ; once the bread is cooked a tablespoon of tui iliyopikwa na sukari na hiliki - cooked coconut milk which has been sweetened with sugar and cardamom is drizzled on top.
In my recipe I use rice flour which can be found in any convenient store.
This recipe makes 8-9 chila
Ingredients
1 cup of ground rice flour
1/2 cup of sugar
3 tablespoons of coconut powder
1 egg white (You can use a whole egg)
1 teaspoon of yeast
1-2 teaspoons of ground cardamom
1 1/2 cup of warm water.
Optional : few drops of Vanilla essence or rose essence (Arki ya rosi)
Directions:
Mix the rice flour, yeast, cardamom ,coconut powder and sugar in a bowl. Using a hand held mixer add the egg and water slowly to the dry ingredients. Let the mixture stay in a warm area till it rises.
Once the mixture has doubled in size. Heat a small nonstick round saucepan on medium heat. Spray a little cooking oil and wipe it off. (You are only doing this to make sure that the bread doesnt stick to the pan ). Stir the mixture, it's consistency will be like of pancake batter and using a ladle pour the mixture and tilt the saucepan till it spreads out evenly. Then cover the saucepan with a covering this allows the holes to form on the bread. Once you notice the bread is browning underneath and there are alot of holes the bread is ready to be removed.
Now when you remove the bread you have to stack them in a special manner.You can see the image below.
The reason why you do this is you dont want the browned side colour to rub on the white top. It usually happens when they are hot.
Chila can be eaten while warm or cold. Can be eaten by itself or with a stew.
Enjoy.
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