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This easy to follow recipe help you make great Chapati to accompany your meals.

A popular unleavened pan fried flat bread found in countries like Tanzania, Uganda, Mozambique, Kenya, and Burundi.  Unlike the Indian Chapati, this variation is made with all-purpose flour.  Serve with stews, vegetables, and meats.

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Chapati, An East African Variation

This easy to follow recipe help you make great Chapati to accompany your meals.

  • 5 cups all-purpose flour ((not self-rising))
  • 2 cups warm water
  • 1 1/2 teaspoon Salt
  • 1/2 cup Canola/Vegetable oil (Heated, then cool down. You will not use all of it.)
  • 2 cups extra flour for kneading
  1. In a large mixing bowl, measure 5 cups of flour.
  2. In another bowl, mix salt, 3 tablespoons of oil, and 1 1⁄2 cup of water, stir until the salt dissolves.
  3. Pour mixture in the flour bowl. Mix well; and add the remaining water until dough becomes soft.
  4. Knead the dough for 10 – 15 minutes; add flour if needed.
  5. Divide in 11 to 15 equal parts (make a ball like shape), arrange them on a flat surface, and then cover with plastic wrap or a white clean cloth.
  6. Remove ball and place on flat surface sprinkled lightly with flour. Dust rolling pin with flour to keep it form sticking. With a rolling pin, roll the dough thinner than 1⁄4 centimeters (it’s okay if it’s not perfectly round).
  7. Brush oil on top.
  8. On the side facing you, make one centimeter fold, then roll forward with both two hands.
  9. Make four. You will roll the rest as you are cooking.
  10. Heat a non-stick pan on medium heat (use a round pancake pan). After it is heated, sprinkle a few drops of water on it. If the drops dry right away, the pan is ready.

  11. Place the chapati you have just rolled on a heated pan. After about a minute, check the bottom of the chapati, if it is golden brown, and the top is translucent, flip it over.

  12. Brush a little bit of oil on the top of the chapati, then check to see if the bottom is cooked and is golden brown.

  13. If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again.

  14. After about 30 seconds remove the chapati from the pan and put it on a plate and cover with a foil paper.

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