EAST AFRICAN CHAPATI
- Bite Me by Mwakie
- May 18, 2021
- 2 min read
Mother of all flatbreads, Chapati is one of those things that makes everything better. This East African Chapati is flaky, buttery and full of flavor.
Chapati is originally from India but the different between the Indian Chapati and the East African Chapati is the layers, it’s all about the layers and the use of oils of course but it’s the layers for me.
This layered Chapati is a staple in Kenya and other parts of East African like Uganda and Tanzania.
This recipe doesn’t require yeast or baking powder and is a perfect quick fix. The lack of yeast or baking powder also make the flat bread super easy to make.
Ingredients
Flour
Sugar
Butter
Salt
Oil
Warm water
The measurements in this recipe are just a guide and can be adjusted.
Measurements
3 cups all purpose flour
1 tsp sugar
1 1/2 tspn salt
3 Tbsp butter
1 1/4 cup warm water
1/2 cup of oil
Cooking & Preparation
In a large bowl add flour, salt, sugar, oil and water. Mix until a dough is formed.
Knead the dough, by hand, on a floured surface for about 10 minutes.
Leave the dough to rest for about 15 minutes while covered with a tea towel or plastic wrap.
Once the dough has rested, divide it into 6 to 8 pieces.
Roll out each piece into a round flat circle.
Spread butter over the rolled out dough.
Once butter has been spread, roll the dough like you would roll a mat or a carpet.
After rolling the buttered dough, coil it up and tuck in the ends.
Leave to rest for another 10 minutes.
Roll out the coiled dough into a circle and prepare to cook.
Add oil or butter to a non stick pan.
Add your rolled out dough to the hot pan.
Once bubbles begin to form then you know it’s time to flip.
Repeat until all the chapati is cooked.
Serve warm.
Enjoy!
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