Description
Learn how to make traditional East African chapati, a flaky and layered bread perfect for special occasions and meals.
Ingredients
Scale
- 400g (3⅓ cups) plain flour (all-purpose)
- 1 teaspoon fine salt
- 1 teaspoon sugar
- 3 tablespoons neutral oil or melted ghee
- 220–240ml (about 1 cup) warm water
- Extra plain flour for dusting
- 4–5 tablespoons neutral oil or ghee, for brushing
Instructions
- Make the dough: Combine flour, salt, and sugar in a large bowl. Add the oil and rub into the flour until the mixture resembles coarse breadcrumbs. Gradually add warm water until a soft dough forms. Knead for 8–10 minutes, then rest covered for 30 minutes.
- Divide the dough: Punch the dough down and divide into 8 equal pieces. Roll each piece into a smooth ball.
- The coil method: Roll each dough ball into a thin circle. Brush with oil, dust lightly with flour, then roll into a thin rope and coil it into a spiral. Repeat and rest for another 15 minutes.
- Roll the coils into chapatis: Flatten the coil and roll out into a circle about 18–20cm across.
- Cook the chapatis: Heat a non-stick pan over medium-high. Cook each chapati for 60–90 seconds per side, brushing with oil, until golden and puffed.
- Wrap immediately: Transfer cooked chapatis to a kitchen towel to keep warm.
Notes
Be generous with oil between layers for flaky texture. Wrap chapatis in a towel right after cooking to keep them soft.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: East African
Nutrition
- Serving Size: 1 chapati
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg