Chapati Recipe

Content… Where It Comes From Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Comforting Flatbread Recipes to Try Conclusion Watch How to Make It

Where Does Chapati Come From?

If you’ve tried East African food, especially from Tanzania, Uganda, Mozambique, Kenya, and Burundi, you are familiar with the unleavened pan-grilled bread—chapati. It’s different from the Indian chapati recipe because it’s coiled and also enjoys the deliciousness of either ghee or oil. Most say it was born in Egypt and has been in the East African culinary heritage for millenniums.😍

Recipe Ingredients 

1. Flour – For the base of the dough, I prefer all-purpose flour because it’s easier to work with.
2. Ghee – For more flavorful and aromatic chapatis, ghee is the best. It also softens the texture and provides a lightly crispy outer layer.

How to Make Chapati

Prep the Dough

• Mix – In a large bowl, add flour and make a well, then add sugar and salt, followed by water, ghee, or oil. (Photos 1-2)
• Knead to form a soft and sticky dough. Place the dough on a heavily floured board and knead for about 8-10 minutes. Continue adding flour as needed while kneading to keep it from sticking. Be careful not to overdo it; your dough should be soft, elastic, and smooth. (Photos 3-5)
• Rest – Divide the dough into 6-8 pieces according to how large or small you want your chapatis, and let it rest. Resting the dough relaxes the gluten, making it easier to work with and producing tender chapati. (Photo 6)
• Roll – Roll out the dough into a circle with a rolling pin. They don’t have to be perfect. (Photo 7)

Coil the Chapati

• Layering – At this stage, you may proceed to cook. However, if you want coiled chapatis, continue with the following steps.
• Grease – Lightly oil chapati dough with ghee. Be gentle with the oil. (Photo 8)
• Press – Then place dough on a heavily floured plate and press it down. (Photos 9-10)
• Shake Excess Flour – Turn the dough over and press down – lightly shake off excess flour.

Shape It

• Form – Shape dough like you would shape a paper fan – Starting at one end and all the way to the opposite end. (Photo 11)
• Coil – Then coil it up like in the picture. (Photo 12)
• Rest – When all the dough has been coiled, cover it with a damp cloth and let it rest for 20 minutes. (Photo 13)
• Roll – Gently flatten the coiled dough and roll it out. Begin rolling the dough from the center, working outwards. (Photos 14-15)
• Make a Circle – Rotate the dough each time you roll it so you can make a circle. But don’t roll it out too much because chapatis aren’t meant to be thin—about ¼-inch thick works.

Cook the Chapati

• Oil Pan – Then place the dough on the pan (I used a crepe pan, but a skillet works too). (Photo 16)
• Prep Bread – Heavily oil the other side of the dough, making sure you also get the edges.
• Fry – Cook for 2-3 minutes, rotating as needed until golden brown. (Photos 17-18)
• Serve warm.

Recipe Variations

1. Veggie-Infused – You can add grated veggies, such as carrots, squash, and potatoes, to the dough, like in Kenyan chapatis or vegetable omelets in Uganda.
2. Softer Bread – Use a 50/50 water-to-milk ratio to make softer flatbreads. 
3. Stuffed Chapatis – Aside from veggies, you can add grated cheese and egg while cooking the chapatis. 

Tips and Tricks

1. The right amount of kneading is crucial because gluten won’t develop well without it, changing the texture. Also, oil makes the chapati soft and prevents it from drying out. 
2. Lukewarm water creates a smoother, more supple dough, but remember to add it gradually so the dough doesn’t get too wet.
3. Resting time is also essential since it makes the dough easier to roll without breaking apart.
4. Be careful not to overcook it. A non-stick pan helps prevent the bread from sticking and burning.

Make-Ahead Instructions

You can make the dough ahead, then transfer it to a covered bowl and refrigerate it for 24 hours. Allow it to rest at room temperature for an hour before rolling it into individual chapatis.

Or you can freeze the raw dough or chapatis for three months. Allow the dough to thaw and come at room temperature before cooking. 

Serving and Storage Instructions

Chapati is best fresh, but you can keep leftovers in an airtight container or freezer-safe resealable bag. It’ll keep in the fridge for four days. Alternatively, you can freeze it for 3-4 months. Thaw the bread in the refrigerator overnight or on the kitchen countertop for an hour before reheating.

Reheat in a hot skillet for 30 seconds. You could wrap them in a paper towel and zap them in the microwave on medium-low for a few seconds, but the skillet is better. Serve them with your favorite dishes, such as chicken curry and Ethiopian lentil stew. 

FAQs

Mouthwatering Recipes You Can Use With Chapati

Chapati is tasty all by itself, but dip it in the curry chicken sauce or use it instead of a tortilla in a steak burrito for more deliciousness. 

• Curry Channa and Aloo
• African Peanut Stew
• Ground Beef Curry
• Jamaican Curry Goat
• Crockpot Beef Tips & Rice

More Comforting Flatbread Recipes to Try

1. Flatbread
2. Bammy
3. Indian Fry Bread
4. Chicken Gyros
5. Trinidad Chicken Roti

Conclusion

This simple East African chapati recipe is a sure winner because you only need basic ingredients. What are your favorite main dishes to go with flatbread? Let me know in the comments! ❤️

Watch How to Make It

This blog post was originally published in June 2014 and has been updated with additional tips, new photos, and a video.

[adthrive-in-post-video-player video-id=”1m5Y3sEi” upload-date=”2019-04-01T06:51:26.000Z” name=”East African Chapati” description=”East African Chapati- Easy to make chapati that are  Flaky, layered and Delicious. Made with a few simple ingredients.”]