East African Chapati
A soft and layered flatbread widely enjoyed across East Africa, perfect to serve with curries, stews, or vegetables.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup lukewarm water
- 2 tablespoon oil or ghee
Instructions
Mix dry ingredients:
- In a bowl combine flour, salt, and sugar.
Knead the dough:
- Gradually add lukewarm water and knead the dough for about 5–7 minutes until smooth.
Add oil:
- Add oil or ghee and knead again for another 2–3 minutes.
Rest the dough:
- Cover the dough and let it rest for 30 minutes.
Shape the chapati:
- Divide the dough into small balls and roll each ball into a thin circle.
Cook the chapati:
- Heat a pan or griddle on medium heat.
- Place the rolled dough on the pan and cook until light brown spots appear.
Finish:
- Brush with a little oil or ghee and cook both sides until golden.
Serve:
- Serve hot with curry, vegetables, or stew.
Notes
Pro Tips:
✔ Resting the dough helps make the chapati softer.
✔ Knead the dough well for a smooth texture.
✔ Cook on medium heat to avoid burning.
✔ Lightly brush with oil for soft and layered chapati.
✔ Serve fresh and hot for the best taste.
✔ Knead the dough well for a smooth texture.
✔ Cook on medium heat to avoid burning.
✔ Lightly brush with oil for soft and layered chapati.
✔ Serve fresh and hot for the best taste.
