The SOFTEST Kenyan Chapati 🇰🇪 MUST TRY!

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.

Add 1 and 1/4 cup warm water to a large heat-resistant bowl.

Add 1 tbsp cane sugar, 1 tbsp salt, and 1/4 cup vegetable oil to the bowl and stir to dissolve.

Add 500 g white all-purpose flour and stir immediately with a clean hand to bring the dough together.

Knead the dough for 3 to 5 minutes until it's no longer sticky.

Cover the dough with the same bowl and let it rest for 10 minutes.

Lightly dust a clean work surface with flour and roll the rested dough out to a large rectangular shape about 18 by 15 inches.

Drizzle the dough with about 1 teaspoon vegetable oil and spread it across the dough.

Slice the dough lengthwise into 10 to 12 equal strips about 1 and 1/2 inches wide.

Roll each strip of dough up like a cinnamon bun and press the tail through the center of the spiral.

Place the spiraled balls of dough on the counter and press them down lightly.

Lightly flour your work surface and take one spiraled ball of dough, pat it flat, and roll it out into a circular chapati about 8 inches in diameter.

Heat a pan over medium-low heat.

Lay the rolled dough on the hot pan and cook for 1 to 2 minutes until puffed up and lightly browned.

Flip the chapati and cook for another minute until lightly browned on the second side.

Spread a little bit of oil over the top of the chapati and flip it back onto the first side.

Spread a bit of oil over the second side and flip again, cooking for a few seconds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens