Kenyan Chapati | Chapo Recipe

November 30, 2022mayurisjikoni

Recipe: Kenyan Chapati

Kenyan Chapati is a soft, flaky, chewy flatbread that is a staple part of celebratory meals in Kenya and other East African Countries. Popularly known as “chapo” in Kenya, it is usually enjoyed with curries as a main meal, with tea or eggs for breakfast.

Kenyan Chapati is not the same as the Indian chapati. Indian chapati is also known as roti in many parts of India. Kenyan Chapati is more like the flaky parathas.

 

Some Vital Tips To Make Soft Flaky Kenyan Chapati

  • Don’t reduce the amount of oil/ghee/fat required. The correct amount of fat is what makes them flaky.
  • Kenyan Chapati are mostly made from plain/all purpose flour and not the wheat flour we use for Indian roti or parathas.
  • Don’t omit the amount of sugar added to the dough. It lands a distinct flavour the the flatbread.
  • Allow the dough to rest often to make it more pliable.
  • Must add fat to the dough to make it soft.
  • Folding of rolled out dough varies. Use the one which you are most comfortable with. I prefer the fan folding method.
  • For soft chapati especially if you’re serving with a curry, don’t cook or roast it too much. Soft chapati allows one to tear it easily and pick up curry with it.
  • I usually prefer a more crispy variety if I am using it for rolex recipe or serving it with tea. Kenyan Chapati dunked in ginger tea is so delicious. For the more crispy variety, cook or roast it a bit more over medium heat. Rolex is a popular Ugandan Street Food whereby an omelette and chapati are cooked together and rolled up.

Some More Kenyan Food Recipes

 

UGALI RECIPE
Ugali is like a porridge but much more dense made from white maize meal or maize flour. It is the staple diet of the indigenous people of East Africa. Ugali or Nsima as it is known in Kenya, is generally enjoyed with a vegetable and/or meat stew.
Check out this recipe
KENYAN STYLE MASALA CHIPS
Kenyan Style Masala Chips also known as chips masala, is a popular dish on most restaurant menus in Kenya. Easy to make, spicy and tasty. It is a must to try out these chips when you visit Kenya.
Check out this recipe
KENYAN STYLE BISCUITS/ ROLLED BISCUITS
Amazingly crispy, crunchy and delectable Kenyan Biscuits. Perfect for festivals, celebrations and ideal as edible gift.
Check out this recipe
UJI /MILLET PORRIDGE
Uji /Millet Porridge is a Kenyan staple hot breakfast that is healthy, gluten free and filling.
Check out this recipe
MAKAI PAKA/ CORN COCONUT CURRY
Makai Paka/ Corn Coconut Curry is an easy to prepare, tasty and creamy Kenyan style curry in which corn is cooked using coconut milk. Usually, makai paka is enjoyed with mahamri, chappati or rice. Makai is the Kiswahili word for corn.
Check out this recipe
MAHAMRI/MANDAZI
Mahamri is basically like a doughnut but it is flavoured with coconut and cardamom powder. Doughnuts are ring shaped, but Mahamri is usually triangular in shape or sometimes round. Generally mahamri is enjoyed as a breakfast item on its own with tea or coffee or with mbaazi (pronounced as mmmbaaazi). Mbaazi is soaked pigeon peas cooked in coconut milk. 
Check out this recipe
MAHARAGE YA NAZI/ KIDNEY BEANS IN COCONUT MILK
Maharage ya nazi/ kidney beans in coconut milk is a popular Swahili dish which is made from kidney beans, very simple spices, tomatoes and coconut milk. In the Kiswahili language maharage is red kidney beans and nazi is coconut. 
Check out this recipe
GITHERI
Githeri is a one pot traditional Kikuyu dish that is made from beans and white maize (corn). It is a delicious, easy to prepare, protein rich dish which can be enjoyed on its own or with ugali or chapati.
Check out this recipe

Ingredients Required For Kenyan Chapati

  • Plain Flour – all purpose flour, maida. Extra flour is for dusting.
  • Salt – add according to your taste. Normally for the amount of flour I use, 1 tsp is enough.
  • Sugar – must add sugar for the flavour.
  • Fat of your choice – oil, ghee, butter, margarine. You need some for smearing over the rolled dough and also to add to the flour when making the dough. You will need some to roast the chapati. I have used oil and ghee. I use solid part of the ghee for smearing over the rolled out dough.
  • Warm Water – the amount required will vary with the type of flour. Some absorb more than others. After adding 1 cup of water in the flour, best to add more tbsp at a time. If the dough is too hard, it becomes difficult to get the flaky layers. If it is too soft it is difficult to roll it. The dough should be pliable and soft.

 

 

Watch How To Make Kenyan Chapati

 

KENYAN CHAPATI

mayurisjikoni
Kenyan Chapati is a soft, flaky, chewy flatbread that is a staple part of celebratory meals in Kenya and other East African Countries. Popularly known as "chapo" in Kenya, it is usually enjoyed with curries as a main meal, with tea or eggs for breakfast.
5 from 4 votes
Prep Time 20 mins
Cook Time 10 mins
RESTING TIME: 45 mins
Total Time 1 hr 15 mins
Course Breakfast, Main Meal
Cuisine Kenyan
Servings 6 CHAPATI

Ingredients
  

  • cups all purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 3 - 5 tbsp oil
  • cup warm water
  • 6-8 tsp ghee, butter or oil
  • extra flour for dusting
  • 6 tsp oil for roasting

Instructions
 

PREPARATION OF THE KENYAN CHAPATI DOUGH:

  • Add flour, salt and sugar in a mixing bowl. Mix well.
  • Add 3-4 tbsp oil and rub into the flour.
  • Add the measured warm water and form a soft dough. Add any extra water required, tablespoon at a time as you don't want the dough too soft.
  • The dough should not be sticky.
  • Take a tbsp of oil and knead it into the dough.
  • Cover the dough with a damp cloth, lid or cling film. Allow the dough to rest for 30 minutes.

PREPARATION OF KENYAN CHAPATI

  • Divide the dough into six parts. Roll each part into a ball.
  • Cover the balls with a damp cloth. Allow them to rest for 10-15 minutes.
  • Dust the worktop with some flour.
  • Roll one dough ball out into a circle about 6-7 inches in diameter.
  • Smear about 1 tsp solid ghee or butter all over the rolled dough.
  • Sprinkle a bit of flour all over.
  • Fold the rolled dough into a fan shape. Check out the video.
  • Then roll it into a spiral shape.
  • Allow the dough to rest for 10 minutes. In the meantime can roll and shape the remaining 5 dough balls.
  • Dust the worktop with some flour.
  • Take one of the spiral dough and roll it out flat into a circle of about 6-7 inches in diameter.

ROASTING KENYAN CHAPATI:

  • Heat a griddle, tawa or frying pan over medium heat.
  • Place the rolled out chapati over the griddle. Allow it roast for 1-2 minutes.
  • Flip it over and allow the other side to roast for 1-2 minutes.
  • Smear about 1 tsp oil, ghee or butter all over the top side. Flip it over.
  • Roast or cook till brown specks appear.
  • Smear oil, ghee or butter on the top dry side.
  • Flip and roast. Roast till the chapati is done. Should see brown specks all over the chapati and some of the layers should come apart.
  • Repeat the same with the remaining dough.
  • Serve hot Kenyan Chapati with your favourite curry or stew. Or serve it hot with some tea.

Notes

* Don't reduce the amount of oil/ghee/fat required. The correct amount of fat is what makes them flaky.
* Kenyan Chapati are mostly made from plain/all purpose flour and not the wheat flour we use for Indian roti or parathas.
* Don't omit the amount of sugar added to the dough. It lands a distinct flavour the the flatbread.
* Allow the dough to rest often to make it more pliable.
* Must add fat to the dough to make it soft.
* Folding of rolled out dough varies. Use the one which you are most comfortable with. I prefer the fan folding method.
* For soft chapati especially if you're serving with a curry, don't cook or roast it too much. Soft chapati allows one to tear it easily and pick up curry with it.
* I usually prefer a more crispy variety if I am using it for rolex recipe or serving it with tea. Kenyan Chapati dunked in ginger tea is so delicious. For the more crispy variety, cook or roast it a bit more over medium heat.
Keyword Chapo recipe, Kenyan Chapati, Kenyan Chapati Recipe

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A Little Request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
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  • or tag me on Twitter as #Mayuri1962

 

 

 

 

 

 

 

 

 

 

 

 

 

8 Comments

  • Seema Doraiswamy Sriram

    January 2, 2023 at 9:08 pm

    5 stars
    The Kenyan chapo reminds me so much of the Malabar porota. You are so right about the fat content, without which the bread will not feel the flakiness.

    1. mayurisjikoni

      January 4, 2023 at 10:52 am

      Thanks Seema, yes it is so like the Malabar Porota.

  • Jayashree. T.Rao

    January 4, 2023 at 8:04 am

    5 stars
    Good to know about the kenyan chapathi through your blog. It makes a tasty meal I am sure. It looks similar to the malabar paratha we make here

    1. mayurisjikoni

      January 4, 2023 at 9:18 am

      Jayashree, you are so right they are similar to the malabar parathas. Kenyan chapati is a staple and common as street food.

    2. Archana

      January 8, 2023 at 10:38 pm

      5 stars
      Wow these Chapo are so similar to laccha paratha or Malabar paratha. I love the texture and you are right we will need the butter/ oil.

      Love ot must try it on Sunday on the maids off day.

      1. mayurisjikoni

        January 9, 2023 at 9:06 am

        Thanks Archana and yes you are right they are so similar to the laccha/ Malabar parotas in India. I love to have it on its own with masala tea.

  • Kalyani

    January 9, 2023 at 2:24 am

    5 stars
    so flaky and the pictures are so bright and inviting, esp the one wrapped and eat to grab and eat ! the ghee / oil must give it such a wonderful layered texture !

    1. mayurisjikoni

      January 9, 2023 at 9:04 am

      Thanks Kalyani, the ghee or oil does give it a wonderful layered texture, that is why the Kenyans use it liberally.

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