How To Easily Make Tasty, Soft, and Layered Chapatis In Tanzanian Style

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

Melt the butter and set it aside.

Add around 2 teaspoons of salt to the flour in a bowl.

Mix warm water into the milk and pour it into the flour.

Use a wooden spoon to mix the flour and liquid until combined, adjusting with more water if needed to achieve a soft dough.

Add half of the melted butter and 1 tablespoon of sunflower oil to the dough and mix until soft enough.

Divide the dough into small portions based on the desired size of chapatis.

Roll each portion into a ball and flatten it.

Spread melted butter on the flattened dough and roll it up to create layers.

Let the rolled dough rest for 30 minutes to soften further.

Heat a pan without oil until warm, then flatten the dough and place it on the pan.

Cook the chapati for 4-5 minutes, checking to avoid burning, and flipping as needed.

Brush melted butter on top of the chapati while cooking.

Remove the chapati from the pan and keep it warm by wrapping it in aluminum foil.

Repeat the process for remaining portions of dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens