Chapo, chapati dishes.

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  Best and quality chapatis

East African Chapati is a beautiful unleavened flat Bread eaten in East Africa in Countries like



Burundi Uganda, Mozambique, Kenya... this Bread is how soft it is and it goes along with a lot of meals

Ingredients:

  • 3 cups all-purpose flour plus a little more flour for kneading
  • 1 Teaspoon Salt
  • 3 Tablespoons oil
  • 1¼ Cups Water

Method:

  • In a large bowl, combine flour, salt, and oil in a bowl and mix thoroughly. Add the water a little at a time to form a soft and sticky dough.
  • Turn to a floured surface; knead for about 10 to 15 minutes until it becomes smooth and elastic. Place in a bowl. Cover and let it rest in a warm place for about 20 to 30 minutes.
  • Turn onto a lightly floured surface; divide the dough into 8 equal parts and roll each piece into a circle. You can roll out the dough into a circle cook the Chapatis at this point. However, if you want a flaky and well-layered chapati, move on with the rest of the steps below.
  • Lightly brush the rolled out chapati with some Oil and roll it as you would roll up a mat. At this point, it should be like a rope then roll the ”rope-like” to form a coil then pull the tip towards the center of the coil and tuck in using your index finger then cover it up with a damp towel and leave it to rest for about 10 to 15 minutes. (Please refer to image above)
  • Flour your work surface again and start

    rolling out each of the coiled dough to about 1/8th thickness.
  • Preheat a non-stick pan or a heavy bottom skillet. Place the chapati on inside the pan and leave it to cook for a few seconds before disturbing it. 
  • Brush the surface of the chapati with a very thin layer of oil. Once you begin to see bubbles rise on top of the chapati, flip it over to the other side and brush it also with a thin layer of Oil.
  • Continue to flip over about one or two more times until you achieve your desired brownness. Serve hot or warm and enjoy with your favorite dish
Location: Kenya

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