Kenyan Chapati Bread

Preparation of the Kenyan Chapati Dough

1. Add flour, salt, and sugar to a mixing bowl. Mix well.
2. Add 3 tbsp oil and rub into the flour mixture.
3. Add the measured warm water and form a soft dough.
4. The dough may be sticky.
5. Take a tbsp of oil and knead it into the dough. Keep kneading until the dough is a smooth texture.
6. Cover the dough with a damp cloth, lid, or cling film. Allow the dough to rest for 30 minutes

Roasting Kenyan Chapati

1. Heat a griddle or frying pan over medium heat.
2. Place the rolled-out chapati over the griddle. Allow it to roast for 1-2 minutes.
3. Flip it over and allow the other side to roast for 1-2 minutes.
4. Smear about 1 tsp oil, ghee, or butter all over the top side. Flip it over.
5. Roast or cook till brown specks appear.
6. Smear oil, ghee, or butter on the top dry side.
7. 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.
8. Repeat the same with the remaining dough

The dough needs to be soft. Don’t skip the resting time; it allows the dough to be worked with throughout the process.

Knead well. This will allow your dough to develop its elasticity and enable it to be soft and supple.

You can substitute water for milk or buttermilk for a softer chapati.

This recipe was created by Chef Erin Copeland from Texas.