Kenyan Chapati
Soft, flaky layered flatbread that is a beloved staple across Kenya. Perfect with stew, tea, or on its own.
Prep Time
30 mins
Cook Time
20 mins
Servings
8 people
Ingredients
- •3 cups all-purpose flour
- •1 cup warm water
- •3 tablespoons cooking oil
- •1 teaspoon salt
- •1 teaspoon sugar
- •Extra oil for cooking and layering
Instructions
- 1
Mix flour, salt, and sugar in a large bowl.
- 2
Add 3 tablespoons oil and rub into the flour until it resembles breadcrumbs.
- 3
Gradually add warm water and knead into a soft, smooth dough for about 8 minutes.
- 4
Cover with a damp cloth and rest for 20 minutes.
- 5
Divide dough into 8 equal balls.
- 6
Roll each ball into a thin circle, brush with oil, roll into a log, then coil into a ball again.
- 7
Roll the coiled ball flat again — this creates the flaky layers.
- 8
Cook on a hot dry pan for 2 minutes per side, brushing with a little oil until golden spots appear.
- 9
Serve warm.
Chef Tips
- •The coiling and re-rolling technique is what creates the signature flaky layers.
- •Keep cooked chapatis stacked and wrapped in a clean cloth to stay soft.
- •A cast iron pan gives the best results.
User Reviews
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