The East African snack khima chapati calls for shaping the dough into a spiral, flattening it, and sealing the spiced beef filling in a tidy packet.
1. Working on a lightly floured surface, roll one of the six balls of dough into a 10″ circle. Todd Coleman2. Brush surface of dough with 1 tsp. of ghee. Todd Coleman3. Sprinkle dough with 1 tsp. of flour. Todd Coleman4. Starting from the edge closest to you, begin making ½-inch accordion-like folds. Todd Coleman5. Continue laying one fold on top of the other until you have a single long, stacked strip of dough. Todd Coleman6. Leaving dough strip on its side, so that the accordion pleats face you, coil the strip of dough into a spiral, tucking the loose end underneath. Todd Coleman7. Continue until entire length of dough is coiled. Todd Coleman8. Sprinkle the dough spiral and rolling pin with flour, and flatten spiral into an 8″- to 10″-inch circle. Todd Coleman9. Place one-sixth of the meat mixture in the center of the dough and form a well. Crack one egg into the center of the meat mixture. Todd Coleman10. Fold two edges of the dough over egg so that the edges overlap in the middle. Todd Coleman11. Pinch remaining edges together to form a closed square packet. If the dough tears (as pictured here), pinch it together so that none of the egg or meat mixture leaks out. Todd Coleman12. Transfer dough packet to a baking sheet, cover with a moist towel, and set aside. Repeat with remaining balls of dough. Todd Coleman
