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Soft-Layered-Kenyan-Chapati

Soft Layered Kenyan Chapati’s (4 ways)

The secret to a soft layered Kenyan chapati is the dough. A dough that is soft will also produce soft chapati’s. Chapati, also commonly known as Chapo’s, are common in Kenya and eaten with sukuma wiki, stew, nyama (meat) and are even taken on it’s own with some tea. In this recipe, I show you how to form the layers in the chapati in four different ways.

The secret to a soft layered Kenyan chapati is the dough. A dough that is soft will also produce soft chapati’s. Chapati, also commonly known as Chapo’s, are common in Kenya and eaten with sukuma wiki, stew, nyama (meat) and are even taken on it’s own with some tea. In this recipe, I show you how to form the layers in the chapati in four different ways.
Soft-Layered-Kenyan-Chapati

Ingredients

4 cups Unga wa Dola all purpose flour
3 tbsp margarine (substitute with white fat)
Salt
1 cup warm water (very important for it to be warm)
extra margarine for layering, extra flour for dusting and sprinkling

Instructions

1
In a bowl, mix together flour, salt and margarine.
2
Add water and knead the dough. Knead for 10-15 minutes or until the dough is super soft. Cover with a damp cloth and rest for 30 minutes.
3
Take a portion of dough in your palms (enough to fill your fist). Roll it out into a thin circle.
4
Spread 1 tbsp margarine evenly and sprinkle some flour over it. This is how you would start to make the chapati's no matter which of the four methods you use.
5
Now create the folds or rolls. View the video above for detailed information on how to roll it and create the layers.
6
Once you have chosen your method of rolling the chapati into layers, press down the dough and roll the dough into a circle of your desired thickness. However, too thick will make the chapati too dough'y and too thin will make it too crispy and it wont be soft.
7
Heat a heavy pan (heavy pans make better chapati's than the light pans) and place the chapati on it. Cook for 30-45 seconds and once the air pockets start to form, flip it.
8
Use a chapati press or fold a cloth and press on the chapati on all sides so it cooks evenly. Flip it again, add 1 tsp of margarine on it and flip it over the margarine. (view the video above if this is confusing).
9
Use a spoon or spatula to press the sides down as you keep moving the chapati. Cook for 15-20 seconds and flip it around again. Press down for another 15-20 seconds and its ready to serve.
10
Serve straight away or if you are serving it much later, cover with a towel and set aside. This will keep them from drying out and will stay soft. You can also roll the chapati's and serve.
  1. Reply

    Perfect skills, i love chapati stew with goat meat.

      • Pika Chakula
      • June 29, 2018
      Reply

      Thank you so much 🙂

  2. Reply

    wow…. thnks for this recipe

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Pika Chakula
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