East African Chapati Recipe - Chef Lola's Kitchen

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maize flour

Whole wheat flour adds fiber and nutrients.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthy fats with a distinct flavor.

Mix 3 cups of all-purpose flour, 1 teaspoon of salt, and 3 tablespoons of cooking oil together thoroughly.

Gradually add water while mixing until a soft, wet, and sticky dough forms.

Transfer the dough to a floured work surface and knead for about 10 to 15 minutes, adding more flour as needed to prevent sticking.

Transfer the kneaded dough into a greased bowl and cover with plastic wrap or a lid. Allow it to rest for 20 to 30 minutes.

Divide the rested dough into 8 parts based on personal preference for size.

Roll each piece into a circle about 8 inches in diameter.

If creating layers, roll each chapati up tightly like a mat and tuck the ends in.

Cover the rolled chapatis with a damp towel and let them rest for 10 to 15 minutes.

Roll out the rested chapatis to about 1/8 inch thickness.

Heat a pan until hot, place the chapati in the pan, and brush with oil.

Cook until bubbles form, then flip and brush the other side with oil, flipping until desired browning is achieved, about 2 to 3 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens