Easy to make chapati that is flaky, layered, and delicious. Made with a few simple ingredients. East African Chapati is unleavened pan-grill bread. How does East African Chapati differ from Indian Chapati? East African Chapati uses white or all-purpose flour and is ‘coiled’ – which forms the layers, unlike Indian Chapati, which does not have layers nor uses oil. Some say that the East African Chapati is more like a parantha. To save time, you can skip the layering steps and make these into simple flatbreads.
These chapatis are perfect to use as a wrap or dunk into a saucy stew or curry.
