East African

Chapati

Name: Chapati
Total time: 45 min
Yield: 4 servings
Cuisine: East African
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 1 tsp sugar; 1 cup warm water; 1/2 cup vegetable oil (divided)

Thin, flaky, slightly chewy flatbread layered with just enough oil to turn golden on the griddle — the essential East African everyday bread.

45 minutes

Serves 4

Side

Contains common allergens

Wheat

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Instructions

6 steps

1
In a large bowl, mix the flour, salt, and sugar. Gradually add the warm water and 2 tbsp of oil, mixing until a dough forms.

2
Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 15 minutes.
3
Divide the dough into 8 equal portions. Roll each portion into a thin circle, brush lightly with oil, and roll it up tightly into a coil (like a snail shell).
4
Flatten the coil and roll it out again into a 1/4-inch thick circle. This creates the flaky layers.
5
Heat a heavy skillet or tawa over medium heat. Place the rolled dough on the dry skillet and cook for 1 minute until bubbles appear.
6
Flip the chapati, brush the cooked side with oil, and press the edges with a spatula. Flip again, oiling the other side, and cook until golden brown spots appear. Keep warm in a towel.

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