Kenyan Chapati | Chapo Recipe
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
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
- 2½ cups all purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 3 - 5 tbsp oil
- 1¼ cup warm water
- 6-8 tsp ghee, butter or oil
- extra flour for dusting
- 6 tsp oil for roasting
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.
* 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.
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