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Chapati Recipe

Kenyan Flatbread

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Our collection of Kenyan recipes wouldn't be complete without this Chapati recipe. Chapatis are round, unleavened flatbread, very popular and commonly found among the Swahili people of Kenya.

Having originated in India, over time the influence of the spice trade on the coastal regions of Kenya left it's mark on Kenyan cuisine.

There are many Kenyan recipes for Chapati that vary according to region, family, and tribal traditions.

Jim and I thoroughly enjoyed these many times, served with a variety of different dishes during our time in Kenya. The school children we met, who were fortunate enough to bring a lunch, often carried cold chapatis in little round plastic handled containers.

The Recipe

As with many bread and other dough recipes, the mixing and texture often go by the experience of the cook and not so much from the exact measurements of ingredients.

The temperature of the ingredients and even the kitchen can influence the amounts of measured ingredients. These ingredients should be at room temperature before you begin.

2 cups all-purpose flour or a mix of equal parts all-purpose and whole wheat flour
1 tsp salt
some cooking oil

Method:
Mix the flour and salt together in a medium sized bowl. Slowly mix in just enough water to make a thick dough. Add a teaspoon of oil, and mix into the dough mixture.

On a table or countertop, knead the dough for several minutes, adding more flour as required. Turn the dough back into the bowl, cover with a kitchen towel, and let it rest for about 30 minutes.

Preheat a skillet - a cast iron one works best - greased with some of the cooking oil. Divide the dough into balls, about 3 inches in diameter, and flatten them into six inch rounds. Fry them in the heated skillet until they bubble and are golden brown on both sides. This usually takes about 1 minute each.

Cover the finished chapatis in a dish and keep warm in the oven until all of the dough has been fried.

Serving Suggestions

While this chapati recipe is one variation, all Chapatis are best served warm and spread with a little butter.

They go very well with any type of curry dish, soups, or stews.

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