Chapati (East African Bread)
photo by noure2005
- Ready In:
- All ingredients should be allowed to come to room temperature if they have been in the refrigerator.
- Mix flour and salt in a bowl.
- Slowly mix in enough water to make a thick dough.
- Mix in one spoonful oil.
- Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour.
- Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
- Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
- 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.
- Place in warm oven as they are done and serve with butter and any curry, stew or soup dish.
Questions & Replies
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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.
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