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.
Ingredients
- 2½ cups all purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 3 - 5 tbsp oil
- ¾ -1 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 little at a time 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.
* 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.