Kenyan Chapati

November 30, 2022mayurisjikoni

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Recipe: Kenyan Chapati

Kenyan Chapati is a soft, flaky, chewy flatbread that is a staple part of celebratory meals in Kenya and other East African Countries. Popularly known as “chapo” in Kenya, it is usually enjoyed with curries as a main meal, with tea or eggs for breakfast.

Kenyan Chapati is not the same as the Indian chapati. Indian chapati is also known as roti in many parts of India. Kenyan Chapati is more like the flaky parathas.

Some Vital Tips To Make Soft Flaky Kenyan Chapati

Don’t reduce the amount of oil/ghee/fat required. The correct amount of fat is what makes them flaky.
Kenyan Chapati are mostly made from plain/all purpose flour and not the wheat flour we use for Indian roti or parathas.
Don’t omit the amount of sugar added to the dough. It lands a distinct flavour the the flatbread.
Allow the dough to rest often to make it more pliable.
Must add fat to the dough to make it soft.
Folding of rolled out dough varies. Use the one which you are most comfortable with. I prefer the fan folding method.
For soft chapati especially if you’re serving with a curry, don’t cook or roast it too much. Soft chapati allows one to tear it easily and pick up curry with it.
I usually prefer a more crispy variety if I am using it for rolex recipe or serving it with tea. Kenyan Chapati dunked in ginger tea is so delicious. For the more crispy variety, cook or roast it a bit more over medium heat. Rolex is a popular Ugandan Street Food whereby an omelette and chapati are cooked together and rolled up.

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MAHAMRI/MANDAZI

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GITHERI

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Ingredients Required For Kenyan Chapati

Plain Flour – all purpose flour, maida. Extra flour is for dusting.
Salt – add according to your taste. Normally for the amount of flour I use, 1 tsp is enough.
Sugar – must add sugar for the flavour.
Fat of your choice – oil, ghee, butter, margarine. You need some for smearing over the rolled dough and also to add to the flour when making the dough. You will need some to roast the chapati. I have used oil and ghee. I use solid part of the ghee for smearing over the rolled out dough.
Warm Water – the amount required will vary with the type of flour. Some absorb more than others. After adding 1 cup of water in the flour, best to add more tbsp at a time. If the dough is too hard, it becomes difficult to get the flaky layers. If it is too soft it is difficult to roll it. The dough should be pliable and soft.

Watch How To Make Kenyan Chapati

mayurisjikoni

Kenyan Chapati is a soft, flaky, chewy flatbread that is a staple part of celebratory meals in Kenya and other East African Countries. Popularly known as "chapo" in Kenya, it is usually enjoyed with curries as a main meal, with tea or eggs for breakfast.

5 from 6 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

RESTING TIME: 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Main Meal

Cuisine Kenyan

Servings 6 CHAPATI

Ingredients

2½ cups all purpose flour
1 tsp salt
1 tbsp sugar
3 - 5 tbsp oil
1¼ cup warm water
6-8 tsp ghee, butter or oil
extra flour for dusting
6 tsp oil for roasting

Instructions

PREPARATION OF THE KENYAN CHAPATI DOUGH:

Add flour, salt and sugar in a mixing bowl. Mix well.
Add 3-4 tbsp oil and rub into the flour.
Add the measured warm water and form a soft dough. Add any extra water required, tablespoon at a time as you don't want the dough too soft.
The dough should not be sticky.
Take a tbsp of oil and knead it into the dough.
Cover the dough with a damp cloth, lid or cling film. Allow the dough to rest for 30 minutes.

PREPARATION OF KENYAN CHAPATI

Divide the dough into six parts. Roll each part into a ball.
Cover the balls with a damp cloth. Allow them to rest for 10-15 minutes.
Dust the worktop with some flour.
Roll one dough ball out into a circle about 6-7 inches in diameter.
Smear about 1 tsp solid ghee or butter all over the rolled dough.
Sprinkle a bit of flour all over.
Fold the rolled dough into a fan shape. Check out the video.
Then roll it into a spiral shape.
Allow the dough to rest for 10 minutes. In the meantime can roll and shape the remaining 5 dough balls.
Dust the worktop with some flour.
Take one of the spiral dough and roll it out flat into a circle of about 6-7 inches in diameter.

ROASTING KENYAN CHAPATI:

Heat a griddle, tawa or frying pan over medium heat.
Place the rolled out chapati over the griddle. Allow it roast for 1-2 minutes.
Flip it over and allow the other side to roast for 1-2 minutes.
Smear about 1 tsp oil, ghee or butter all over the top side. Flip it over.
Roast or cook till brown specks appear.
Smear oil, ghee or butter on the top dry side.
See Also
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Flip and roast. Roast till the chapati is done. Should see brown specks all over the chapati and some of the layers should come apart.
Repeat the same with the remaining dough.
Serve hot Kenyan Chapati with your favourite curry or stew. Or serve it hot with some tea.

Notes

* Don't reduce the amount of oil/ghee/fat required. The correct amount of fat is what makes them flaky.
* Kenyan Chapati are mostly made from plain/all purpose flour and not the wheat flour we use for Indian roti or parathas.
* Don't omit the amount of sugar added to the dough. It lands a distinct flavour the the flatbread.
* Allow the dough to rest often to make it more pliable.
* Must add fat to the dough to make it soft.
* Folding of rolled out dough varies. Use the one which you are most comfortable with. I prefer the fan folding method.
* For soft chapati especially if you're serving with a curry, don't cook or roast it too much. Soft chapati allows one to tear it easily and pick up curry with it.
* I usually prefer a more crispy variety if I am using it for rolex recipe or serving it with tea. Kenyan Chapati dunked in ginger tea is so delicious. For the more crispy variety, cook or roast it a bit more over medium heat.

Keyword Chapo recipe, Kenyan Chapati, Kenyan Chapati Recipe

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chapatichapoflatbreadKenyan Cuisineplain flour

18 Comments

Seema Doraiswamy Sriram
January 2, 2023 at 9:08 pm

The Kenyan chapo reminds me so much of the Malabar porota. You are so right about the fat content, without which the bread will not feel the flakiness.
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1. mayurisjikoni
  January 4, 2023 at 10:52 am
  Thanks Seema, yes it is so like the Malabar Porota.
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Jayashree. T.Rao
January 4, 2023 at 8:04 am

Good to know about the kenyan chapathi through your blog. It makes a tasty meal I am sure. It looks similar to the malabar paratha we make here
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1. mayurisjikoni
  January 4, 2023 at 9:18 am
  Jayashree, you are so right they are similar to the malabar parathas. Kenyan chapati is a staple and common as street food.
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2. Archana
  January 8, 2023 at 10:38 pm
  
  Wow these Chapo are so similar to laccha paratha or Malabar paratha. I love the texture and you are right we will need the butter/ oil.
  Love ot must try it on Sunday on the maids off day.
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  1. mayurisjikoni
    January 9, 2023 at 9:06 am
    Thanks Archana and yes you are right they are so similar to the laccha/ Malabar parotas in India. I love to have it on its own with masala tea.
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Kalyani
January 9, 2023 at 2:24 am

so flaky and the pictures are so bright and inviting, esp the one wrapped and eat to grab and eat ! the ghee / oil must give it such a wonderful layered texture !
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1. mayurisjikoni
  January 9, 2023 at 9:04 am
  Thanks Kalyani, the ghee or oil does give it a wonderful layered texture, that is why the Kenyans use it liberally.
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  See Also
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Sarah
March 6, 2023 at 10:22 pm

Delicious and very easy! The video made everything clear, and the ingredients ratios were just right. Others have remarked on similarities to other recipes; to me, these are similar to tortillas in the mix of flour and fat, mixed with hot water. Similar technique, but the ghee gives a nice buttery flavor. Thank you!
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1. mayurisjikoni
  March 10, 2023 at 9:30 pm
  Sarah thank you so much for input and for trying out the recipe. Am so glad you loved the Kenyan Chapati Recipe. I agree with you for a good homemade tortilla, addition of the right amount of fat is necessary to make them more soft and pliable.
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Michael
April 20, 2023 at 3:14 pm

These were magical. Flaky and soft at the same time…fantastic texture/combo. Absolutely loved it. Made some Ndengu curry to eat with it and that was a perfect fit. Very helpful youtube video as well – easy to follow. Many thanks for posting this
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1. mayurisjikoni
  April 21, 2023 at 1:10 pm
  Thank you so much Micheal. So happy that you took the time to give a feedback of both the blog and the youtube video. Am so glad that Kenyan Chapati worked out so well for you. Now you have tempted me to make them again to enjoy with some ndengu curry 🙂
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Bernice ROSE MoGAKA SMITH
June 13, 2023 at 2:53 am
I made and really loved them with plant butter, but followers your recipe which was brilliant. just out of curiosity did you attend Kisumu girls high school. i sat next to a Mayuri Odedra? thank you they were delicious. Asante dana. Rose
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1. mayurisjikoni
  June 13, 2023 at 4:34 pm
  Thank you so much Rose for trying out my recipe. Using vegan butter or oil is an excellent option. Many street vendors who cannot afford butter or its substitute use oil. I am from Nairobi, went to school there.
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TLH
September 1, 2023 at 9:44 am
Do you think these would freeze?
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1. mayurisjikoni
  September 1, 2023 at 11:09 am
  Hello, Cooked yes they would freeze quite well. Just make sure they are wrapped properly in foil and then in a ziploc bag. I would wrap them individually in cling film so you don’t have to remove the whole lot.
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Florence
November 3, 2023 at 10:56 am
Can I replace the white flour with whole wheat flour?
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1. mayurisjikoni
  November 3, 2023 at 5:38 pm
  Hi Florence you can but it may be less soft. However, it is tasty.
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