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    You are in: Home / Recipes / Chapati (East African Bread) Recipe
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    Chapati (East African Bread)

    Chapati (East African Bread). Photo by Chef #maroccaine

    1/4 Photos of Chapati (East African Bread)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Auntie Jan's Note:

    This is taken from the Congo Cookbook. Unleavened bread that is very popular and is served with many curry dishes. I am estimating the servings as I have not made this yet. It looks good and simple so I do plan on making.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      All ingredients should be allowed to come to room temperature if they have been in the refrigerator.
    2. 2
      Mix flour and salt in a bowl.
    3. 3
      Slowly mix in enough water to make a thick dough.
    4. 4
      Mix in one spoonful oil.
    5. 5
      Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour.
    6. 6
      Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
    7. 7
      Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
    8. 8
      Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
    9. 9
      Place in warm oven as they are done and serve with butter and any curry, stew or soup dish.

    Browse Our Top Flat-Shaped Breads Recipes

    Ratings & Reviews:

    • on January 31, 2007

      45

      this turned out great. just like an indian restaurant down the street from me. a great variety from the regular bread here in the philippines which is sweet. try adding poppy seeds for a different look and taste......

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2007

      45

      I study in Kenya and my host-family's method of making chapatis is almost identical to this recipe. Some people do use whole wheat flour (brown bread flour) and are successful. Chapatis have been a part of East African cuisine for centuries, and they are as much a part of East African food as they are Indian. Also, they are slightly different than Indian chapatis.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2006

      Mine did not turn out like the photo in the silver dish. They more resembled tortillas. Next time I will leave them thicker instead of rolling so thin. Thanks Janet. It was a fun experiment and introduction to a new type of bread.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Chapati (East African Bread)

    Serving Size: 1 (26 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 158.3
     
    Calories from Fat 10
    59%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 388.4 mg
    16%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.1 g
    0%
    Protein 4.3 g
    8%

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