East African Chapati
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.
- African Flavours
- Dairy Free
- Homemade Products
- Side Dish
Prep Time15 minutes
Cooking Time10 minutes
- 500 ml (2 cups) flour
- 250 ml (1 cup) wholewheat flour
- 10 ml (2 tsp) salt
- 45 ml (3 Tbsp) coconut oil, melted
- 310 ml (1 ¼ cup) water, lukewarm
- In a large mixing bowl, combine all the ingredients and mix until a dough starts to form. On a lightly floured surface, knead the dough for about 3-5 minutes or until smooth and elastic.
- Cover the dough and allow to rest for about 30 minutes. (Poke the dough ith your finger, if it bounces back, it's ready)
- Divide the dough into 6-8 smaller balls. Roll them out on a lightly floured surface to about 3 mm thick.
- For the layering: Gently brush them with oil and roll them (like a scroll). Coil the dough (so it almost shapes like a coney bun), cover and allow to rise again for about 10 minutes. Then roll the dough out on a lightly floured surface. (If you do not wish to layer the dough as much, you can skip this step.)
- Fry on a medium heat for about 2-3 minutes per side or until cooked and golden.