The recipe for kenyan Chapati
Chapati is an original indian stapple food which is also really popular in east-africa (Kenya, Tanzania etc.) and is part of many african dishes. Many kenyan or other african stews can be eaten with this delicious flatbread.
Ingredients for the best chapati from Kenya
- 3 cups white flour, plus a bit extra to dust the counter top
- 0.5 teaspoon salt
- 1 cup luke-warm water
- vegetable oil
How to make your own kenyan chapati
- Combine the flour, salt and 2tbsp oil in a large bowl
(You can add 0.5 tsp of sugar if you want to sweeten it a bit)
- Add water slowly over time and mix with your hands until well combined
If the dough is too wet or too dry, add a bit more water or flour as needed.
- Knead for 10 minutes ( the dough should not stick to the bowl, otherwise add a bit more flour)
- Leave the dough to rest for 1hr, covered with a damp cloth
- Preheat a large frying pan/ skillet and brush the surface with 1 tablespoon of oil
- Divide the dough into 10 equal balls.
- Dust work surface with flour and flatten the balls slightly between the palms of your hands , then place one onto a floured board and roll into large flat and round very thin sheets
- Lay the rolled sheet on the griddle or pan and cook for about 30-60 seconds or until the surface is bubbling.
- Turn it over with tongs and cook the other side for 30 seconds or until brown spots appear.
- Repeat with the remaining balls flouring the board when necessary
- Stack the cooked chapatis on a warm plate and cover with a plate or foil to keep them warm