Kenya

East African chapati

Name: East African chapati
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: East African
Ingredients: 3 1/4 cups maida (all-purpose flour, plain flour); 4 tbsp plus for cooking cooking oil (vegetable oil); 2 tsp sugar; 1 tsp salt; 1 cup warm water

Soft, layered, flaky chapati, coiled and pan fried. Kenya's party bread, close cousin to paratha.

70 minTime

5 gProtein each

mildSpice

Coiled, not pressed2 chapters · 1 min read

Make it your way

Grandma's wayCoiled dough, rolled and pan fried.

The original

253kcalsame

5 gproteinsame

1 gfibresame

70minutessame

Classic East African chapati.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3¼ cups

Cooking oil (vegetable oil)4 tbsp, plus for cooking

Sugar2 tsp

Salt1 tsp

Water1 cup, warm

Method

4 steps

1Mix flour, sugar, salt and 2 tbsp oil. Add warm water and knead to a soft dough. Rest 30 minutes.
2Divide into 8. Roll each thin, brush with oil, roll up into a rope and coil into a snail. Rest 10 minutes.
3Roll each coil into a round. Cook on a hot tawa, turning, brushing with oil.
4Stack and cover with a cloth.

Serve it like this

Fold into quarters and stack in a basket under a cloth; serve with beans, ndengu or a beef stew.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

East African chapati

Make it your way

Ingredients

Method

Make it a meal