Chapati [chuh-pah-tee] is an unleavened (no yeast or baking powder)
flat bread and a staple food among the Swahili speaking people of East Africa (Uganda, Kenya, Tanzania, Rwanda). This chewy bread is served at most meals in East Africa.
Tear off pieces of a chapati and use it to pick up other foods. Chapati is used as a bread and
as an utensil.
This recipe was shared with my by my
granddaughter, Tabitha "Tabi" Hartman. She showed me how to make this
chapati bread the way they are made in Kenya.
My granddaughter, Tablitha "Tabi"
Hartman (on right), and her traveling companions, Brooklyn
Harmon (left) and Chris Keeters Campo (center), helping to
make Chapati in Kenya.
Check out Linda's Bread Making Hints:
Secrets to using the bread
in bread making,
Sourdough Starter, and
Check out more great
for your bread making.
Chapati - Kenya Round Flat Bread
East Africa (Uganda, Kenya, Tanzania, Rwanda)
1 cup all purpose flour
1 cup corn flour*
1 teaspoon salt or to taste
2 tablespoons vegetable oil
3/4 to 1 cup water
1 teaspoon salt
Corn flour is flour made out of corn - not corn meal.
desired, you could substitute other types of flour.
In a large bowl, stir together the all-purpose flour, corn flour, and salt.
Use a wooden spoon (or your hands) to stir in the vegetable oil until the flour feels a little bit like sand.
Add just enough water, adding a little at a time, to make a soft dough that is elastic but not sticky.
Go slow adding the water. Add the water as
you go along and only as needed. The dough must be smooth and just the right
Knead the dough on a lightly floured surface until it is smooth.
Divide into four (4)
parts. Roll each piece into a ball. Divide each of the 4 balls into 2 balls. You
should have a total of 8 balls (the size of the balls is
dependent on how big and how thick you want your chapati). Let rest for a few minutes.
Flatten each ball, on a lightly-floured surface to prevent the dough from sticking to the surface. Using
a rolling pin, roll out to approximately 10- to 12-inches in diameter.
Preheat a lightly-greased frying pan or
Cast-Iron Skillet over medium heat.
One at a time, cook each chapati in the hot pan. Brush one side of the chapati
with vegetable oil and the place in the hot skillet. Fry slowly until light
golden brown. As the chapati is cooking, twirl it with your hands to prevent sticking.
The chapati is ready to flip when you begin to see raised bumps on
its surface. Use a spatula (or use your hands as the people of Kenya do) to flip
the chapati over in the pan; let cook until light golden brown. Remove from heat
and set on a plate. Repeat with the remain chapati dough circles, adding
additional vegetable oil as needed.
Serve with desired accompaniments.
Makes 8 Chapati Breads.