East African chapati
East African chapati, from above
VegVeganKenya

East African chapati

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

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

Sign up free to cook this

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

Make it a meal

What goes with East African chapati: a bread or rice, a side, something to drink and something sweet.

With a main Maharagwe ya nazi50 min
With a main Classic beef stew150 min
On the side Kachumbari10 min
On the side Mukimo40 min
To drink Masala chai10 min
Something sweet Sakkarai pongal45 min
Sign up to send it to your cook