ChapatiKenyan Layered Flatbread
A soft pan-cooked flatbread with tender layers and lightly crisp golden spots. It is a treasured staple in Kenyan homes, especially alongside stews, beans, and tea.
Prep
30m
Cook
20m
Serves
8
Regional versions
Compare how this dish changes by country.
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gAll-Purpose Flour
- 7gSalt
- 300mlWater
- 30mlVegetable Oil
Layering
- 30mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt. Gradually add the water and vegetable oil, then knead until smooth and elastic. Cover and rest for 30 minutes.
- 02
Divide the dough into equal portions and roll each one thinly.
- 03
Brush each piece with the vegetable oil, roll or fold to create layers, rest briefly, then roll into rounds.
- 04
Heat a heavy pan over medium heat. Cook each chapati until golden spots appear on both sides and the center is cooked through.
- 05
Keep the chapati covered so they stay soft and serve warm.
Ratings & Reviews
Log in to rate and review this recipe.