How To Make Kenyan, Soft Layered Chapati //Step by Step// Exact Measurements.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maize flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Mix 6 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar in a large bowl.

Add 1/2 cup of canola oil to the flour mixture and rub the oil into the flour until it resembles soft gravel or sand.

Heat 2 1/2 cups of water until almost boiling.

Using a wooden spoon, gradually mix the hot water into the flour mixture to form a dough, being careful not to burn yourself.

Knead the dough for 10 to 15 minutes until it is soft and elastic, incorporating the remaining 1/2 cup of oil into the dough during kneading.

Cover the dough with a damp cloth and let it rest for 30 minutes to allow the gluten to relax.

After resting, divide the dough into two portions and work with one half at a time.

Spread some cooking oil on the surface of the dough and dust it with flour before rolling it out.

Roll out the dough into thin circles, ensuring to keep the dough covered to prevent it from drying out.

Cook each chapati in a hot skillet, adding a little oil to the bottom side and pressing down to achieve a golden brown color, waiting for bubbles to form as an indicator that it's ready to flip.

Stack the cooked chapatis on a paper towel-lined plate to prevent them from getting soggy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens