Chapati Recipe
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Loading... - Paul Ssali
- 15 Mar 2023
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Chapati Recipe – Flaky, layered, and super satisfying flatbread with only five simple ingredients tastes way better than store-bought. The mild, nutty flavor is ideal for beef stew and other meat or veggie dishes. And what better way to relieve stress than kneading bread?
This delightful recipe for chapati is super simple to throw together with just five ingredients and a little patience. Rolling and coiling the dough for a flaky flatbread is so worth the little time it takes. And it’s a must-have side for any East African dish.
I love kneading chapati dough because it’s so relaxing. Plus, it develops the gluten for that satisfying chew we enjoy with flatbreads. Then the coil makes it light and flaky, and brushing the outer layers with oil gives it a delicately crispy edge.
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
Flour – For the base of the dough, I prefer all-purpose flour because it’s easier to work with.
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
