kenyan chapati

Soft flatbread that can be had for breakfast, lunch, or dinner.

Soft chapati with layers

All-purpose flour

salt

water

Sunflower oil/ghee

Kenyan Chapati is a soft, flaky, chewy flatbread that is a staple part of celebratory meals in Kenya and other East African Countries. Popularly known as &quot;chapo&quot; in Kenya, it is usually enjoyed with curries as a main meal, with tea or eggs for breakfast.

KENYAN CHAPATI

all purpose flour

tbsp sugar

6-8 tsp ghee, butter

extra flour (for dusting)

tsp oil (for roasting)

Add flour, salt and sugar in a mixing bowl. Mix well.

Add 3-4 tbsp oil and rub into the flour.

Add the measured warm water and form a soft dough. Add any extra water required, tablespoon at a time as you don&#39;t want the dough too soft.

The dough should not be sticky.

Take a tbsp of oil and knead it into the dough.

Cover the dough with a damp cloth, lid or cling film. Allow the dough to rest for 30 minutes.

PREPARATION OF THE KENYAN CHAPATI DOUGH:

Divide the dough into six parts. Roll each part into a ball.

Cover the balls with a damp cloth. Allow them to rest for 10-15 minutes.

Dust the worktop with some flour.

Roll one dough ball out into a circle about 6-7 inches in diameter.

Smear about 1 tsp solid ghee or butter all over the rolled dough.

Sprinkle a bit of flour all over.

Fold the rolled dough into a fan shape. Check out the video.

Then roll it into a spiral shape.

Allow the dough to rest for 10 minutes. In the meantime can roll and shape the remaining 5 dough balls.

Take one of the spiral dough and roll it out flat into a circle of about 6-7 inches in diameter.

PREPARATION OF KENYAN CHAPATI

Heat a griddle, tawa or frying pan over medium heat.

Place the rolled out chapati over the griddle. Allow it roast for 1-2 minutes.

Flip it over and allow the other side to roast for 1-2 minutes.

Smear about 1 tsp oil, ghee or butter all over the top side. Flip it over.

Roast or cook till brown specks appear.

Smear oil, ghee or butter on the top dry side.

Flip and roast. Roast till the chapati is done. Should see brown specks all over the chapati and some of the layers should come apart.

Repeat the same with the remaining dough.

Serve hot Kenyan Chapati with your favourite curry or stew. Or serve it hot with some tea.

ROASTING KENYAN CHAPATI:

I tried this and it was so delicious omg. Do you know the caloric content in one chapati by any chance?

These were magical. Flaky and soft at the same time...fantastic texture/combo. Absolutely loved it. Made some Ndengu curry to eat with it and that was a perfect fit. Very helpful youtube video as well - easy to follow. Many thanks for posting this

Delicious and very easy! The video made everything clear, and the ingredients ratios were just right. Others have remarked on similarities to other recipes; to me, these are similar to tortillas in the mix of flour and fat, mixed with hot water. Similar technique, but the ghee gives a nice buttery flavor. Thank you!

so flaky and the pictures are so bright and inviting, esp the one wrapped and eat to grab and eat ! the ghee / oil must give it such a wonderful layered texture !

Wow these Chapo are so similar to laccha paratha or Malabar paratha. I love the texture and you are right we will need the butter/ oil. 

Love ot must try it on Sunday on the maids off day.

Top 2 kenyan chapati recipes from across the web

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Soft chapati with layers

KENYAN CHAPATI

Top 2 kenyan chapati recipes from across the web

The most viewed kenyan chapati recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft chapati with layers

KENYAN CHAPATI

The most viewed kenyan chapati recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine