Kenya / Bread
Kenyan chapati
A soft layered flatbread of wheat dough coiled into a spiral before rolling.
Ingredients
- Flour600 g
- Warm water350 ml
- Vegetable oil150 ml
- Sugar1 tbsp
- Salt1 1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Mix the flour with the salt and sugar, add the warm water and two spoons of oil.
Knead the dough fifteen minutes, until it is smooth and elastic.
Cover it with a damp cloth and rest it an hour at room temperature.
Divide it into eight balls, roll each into a thin round and brush it generously with oil.
Roll the round into a rope, coil it like a snail and press it flat with your palm.
Rest the coils fifteen minutes and roll each one out into a round again.
Cook them in a dry pan a minute and a half a side, brushing with oil, to browned spots.
