By East African Chapati is a beautiful unleavened flat Bread eaten in East Africa in Countries like Burundi Uganda, Mozambique, Kenya,… It has a delicious but subtle flavor that is why it can be easily paired with almost any dish whether sweet or savory making it an extremely versatile side dish staple.
How to make the East African Chapati
The East African Chapati is very similar to the Indian Paratha (one of the most popular unleavened flatbreads in India). However, culture might have played its role in the slight difference in its mode of preparation compared to the Indian variety.
A little background on Chapati
Here is a little background for those who are not too familiar with this bread: Chapati is an unleavened flatbread which is believed to have its origin from India. Though many other theories are suggesting that its origin is from East Africa, some believe it’s from Persia. However, what we are sure about is that the relationship between early travelers and traders made this flatbread popular and even a staple in other regions like Nepal, Carribean Bangladesh Sri Lanka, and Pakistan.
Plain or Flaky Chapatis
You can either make these chapatis without layers – plain chapati or with layers – Flaky Chapati. Though the later need some practice to master it once you master the skill, it becomes less work. The plain Chapatis are easier to prepare at home than the layered, but the flaky and layered chapatis are still people’s favorite when it comes to choice. Here is how to make the flaky layers: I guess it’s better with pictures than words!
How to make soft flaky chapatis
It’s okay if you are not so keen on ”the layers” just skip to image 8 and 9 above and voila! – your flatbread is ready!!. Your bread will still be soft and of course delicious. However, the flaky layers will not be there.
Can you freeze Chapatis
When I make these flat-breads, I make several of them and freeze them. Though they are best served straight from the pan. However, they keep well and are good for a few days. You can also serve with curries, beans, sauces or used as wraps for meals like Scrambled Eggs, Chicken, potatoes, meat, vegetables, and so much more.
Here is a detailed video on how to make the East African Chapatis
Let’s address some concerns about Chapati bread
- You can add little oil to the dough while kneading. This will make the chapati brown faster during the cooking process, thereby, preventing it from losing excess moisture.
- The dough needs to be soft and supple but not too soft. You can use lukewarm water to achieve this instead of room temperature water.
- Don’t skip the resting time, even if you don’t want the flaky version, it is still very important to leave the Chapati dough to rest for about 10 to 15 minutes. In this way you the dough will be easy to roll without breaking apart.
- Knead well! This will allow your dough to develop its elasticity and enable it o be soft and supple.
- You can substitute water with milk or buttermilk for a softer chapati.
- Cook the Chapatis on a medium to high heat, and it shouldn’t take more than 60 seconds (a little more or less) to cook to avoid moisture loss. Cook the first side for 10–15 seconds and cook the other side for about 30–40 seconds. However, be sure to cook both sides well.
- It is very important to use a non-stick pan in order to prevent the chapati from sticking to the pan or burning.
- Store in a casserole immediately. If you are planning on packing them for lunch, wrap them in a few tissues or foil.
- Placing the dough on a cold pan will harden the resulting Chapati so be sure to make sure to pre-heat the pan before placing the dough in it.
- The rolled balls wrapped in a damp towel and kept in the fridge for a few days. You can use them as needed.
- You can use the mixer if you have one. It makes the whole process easier.
- You can reheat these flatbreads but they are best when eaten fresh.
Other fun facts you may want to know about Chapatis
Here are the common spellings: chapatti, chappati, chapathi, or chappathi depending on the region.
In Uganda, Chapati is usually rolled up with a vegetable Omellete, and it is popularly known as Rolex.
When making the Kenyan Chapatis, some people add a bit of grated carrots to add a bit of color to bread. I’m yet to try that but I know it will be good!
The Tanzanian chapati is a staple food of the Swahili speaking people in Tanzania that’s why it’s also called Swahili chapati. It is usually served with beans, vegetables or meat.
Other delicious African Recipes you might like:
East African Chapati Recipe – How to make Chapati
Ingredients
- 3 cups all-purpose flour plus a little more flour for kneading
- 1 teaspoon salt
- 3 tablespoons oil
- 1¼ cups water
Instructions
- In a large bowl, combine flour, salt, and oil in a bowl and mix thoroughly. Add the water a little at a time to form a soft and sticky dough.
- Turn to a floured surface; knead for about 10 to 15 minutes until it becomes smooth and elastic. Place in a bowl. Cover and let it rest in a warm place for about 20 to 30 minutes.
- Turn onto a lightly floured surface; divide the dough into 8 equal parts and roll each piece into a circle. You can roll out the dough into a circle cook the Chapatis at this point. However, if you want a flaky and well-layered chapati, move on with the rest of the steps below.
- Lightly brush the rolled out chapati with some Oil and roll it as you would roll up a mat. At this point, it should be like a rope then roll the ”rope-like” to form a coil then pull the tip towards the center of the coil and tuck in using your index finger then cover it up with a damp towel and leave it to rest for about 10 to 15 minutes. (Please refer to image above)
- Flour your work surface again and start rolling out each of the coiled dough to about 1/8th thickness (the dough will eventually shrink up to about 1-2/4 inch thickness).
- Preheat a non-stick pan or a heavy bottom skillet. Place the chapati on inside the pan and leave it to cook for a few seconds before disturbing it.
- Brush the surface of the chapati with a very thin layer of oil. Once you begin to see bubbles rise on top of the chapati, flip it over to the other side and brush it also with a thin layer of Oil.
- Continue to flip over about one or two more times until you achieve your desired brownness. Serve hot or warm and enjoy with your favorite dish.
Notes
Nutrition
Thanks for stopping by. Let’s connect!
You can find me on Facebook, and Instagram. I love keeping in touch with all of you!
If you make this chicken and potato bake recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen
Thank you for this recipe. I followed it and finally perfected chapati! I love East African food and always enjoyed chapati but have struggled to get it right for years, trying many different online recipes. I’m so happy and ready to battle it out with my Tanzanian and Kenyan friends haha. Thank you so much, may God bless you!
Hi Lindi,This made me smile so much 🥰
I’m so happy you finally perfected your chapati, that’s a big win😊 And the fact that you’re ready to battle it out with your Tanzanian and Kenyan friends? I love the confidence 😂
Thank you so much for trying the recipe and for your kind words. May God bless you too
Hello!…Just thought I would mention that when you click onto the ‘Ground Beef and Cabbage recipe…the above recipe came up!
I was pleasantly surprised and look forward to trying these….but I would still like to receive the Ground Beef and Cabbage recipe also!
Regards Wendy
Oh mine! My apologies Wendy. Thanks for pointing it out. I will send an updated newsletter today. Meanwhile here is the right link for you: https://cheflolaskitchen.com/ground-beef-and-cabbage/
This was so amazing! I had never had chapati before, but it was quick, easy, and fun to make and came out delicious. It was an excellent addition to soup and stew. I can’t wait to make it again!
Thank you, Rachel.
Made for a friend from Kenya and he said it is exactly like his memories. Thanks
Wow. That’s lovely.
I’m so happy I found this recipe. My husband and I lived in Uganda for 2 years doing missionary work. My husband loved chapatis! He ate them almost every day in Uganda. There are many different types of chapatis, but this recipe resulted in exactly what we were looking for. He is a very happy man now. He absolutely loved these. And I enjoyed making them for him. There is something special about using your two hands to knead dough for someone you love. 🙂
Thank you!
Hi Niki, I’m thrilled to hear that you and your husband enjoyed the chapatis recipe! It’s wonderful it brought back fond memories from Uganda. There’s indeed a certain beauty about kneading dough for someone special! 🙌 🙂
My friend is from Tanzania and I am going to make these for her as a gift 🙂 She introduced me to them when we went to her uncle’s restaurant and she told me how much they remind her of home and having them with tea at her Grandma’s house. I can’t wait to see how they turn out!!
Great. Would love to have your feedback.
It had very little flavor I didn’t like this compared to when Somalis make it.
Hi, is this chapati the same bread as malawah?
No, it’s different.
Nice looking chapatis and recipe. Am curious thoug, the nutrition labels it as 5g fat yet 0g saturated fat. Should show at least some otherwise its misleading for those who are on doctor orders or on healthy diets. Please rectify.
Otherwise, very helpful info and steps to follow.
Love, love, love this recipe. Thank you!
I am happy you love it, Linda. ❤
What a great recipe, thank you!
So delicious and flaky. My 8 year old daughter helped with the preparation and the turned out perfect. Perfect recipe. Thanks
Made it a couple of times now. Easy to follow and the kids love it!!
That’s so good to hear. 😊😊😊😊😊😊
Thank you very much for the recipe
well perfect,, really enjoyed the process thanks so much,,,so delicious meal
I’m glad you enjoyed it. Thanks for the feedback 🙂
Managed thank you for the recipe. Easy but yummy
Glad to hear Nancy!
I maid ma own chapatti and so greatful
You are welcome Kwagala 🙂
Beste oppskrift så langt 🙂
Thank you!
absolutely wonderful keep it up
Thanks for the explanations for they are very clear .
I absolutely loved making this. My only ask is that you fix the water measurement in the ingredient list.
It currently says “11/4 cups water.” I like baking in metric. I hadn’t noticed that there wasn’t a space between the “1” and the “1/4”. The website translated it into a metric amount that was way too much for the recipe (over 600g rather than the 297.4g that it should be)
Thanks again. I’m loving your site!
Thanks, Gregorio, thanks for bringing this to my attention. I have updated the recipe…glad you loved making this. 😊
Love it., ❤️
Adding lemon peel is nice too.
Thanks for the addition.
First time making chapati and it was super easy to follow. Loved the recipe and the result!
Thanks alot
Hi Lola is it okay if I add baking powder to my wheat flour because I usually see people doing it. Thanks
Great,thank you. Managed to make flaky layers, ace
Thank for your recipe i love chapati bread.
Thanks! I made these already once. Not the flaky ones but the normal ones and they turned out amazing. You have a great recipe. I love chapati so much. Especially rolex. I fell in love with this when I visited Uganda. Next time I will try the flaky ones. Much love from the Netherlands! 🇳🇱
I’m Sam mung’ara from Kenya thank you for your recipe.
THank you so much for this recipe
I loved the Kenyan chapatis
Will try the recipe today
The process took a long time, but in the end it was worth it. The chipatis came out fantastic
Thanks, I am going to try the recipe today ,I will give you feedback.
Hi, am lilian from Uganda and am trying it now so let me hope for the best because chapati is my favourite
I have made these a couple of times and they are flaky and soft.
I do have one question. In taste I think I taste the flour. My wife doesn’t think so but suggested I leave a comment and ask if there is something I can do to correct that?
Other than that we love this recipe!
try leaving the dough out and covered for a longer period
Try with lukewarm water, boiled but left for sometime until it is warm, after proper kneading leave the dough for some 20 minutes, include some little oil in your mix
I’m going to try this today. Will let you know how it went 😋
Hi am here first time. Made some chapati from what I know but didn’t add oil. I will try your recipe. Not on Facebook or instagram
Whatsup and email works for me. I would love to follow your recipes.
Thandiwe Zambia
I discovered these flaky east African chapatis recently in Zanzibar and fell in love with them. Am going to try them soon. My question is – in order to save some time and still serve them fresh, is it possible to do some steps in advance? Thank you
The preparation steps can be done in advance but it is wise to cook them the same day you prepare them as the dough will dry out if left for more than a few hours. You can remedy this slightly by leaving it in the fridge but do not leave it overnight.
Can I use wheat or oat flour and get the same effect?
Wheat flour can be used; the resulting chapattis will be browner than traditional East African ones, not to mention a lot healthier. I am not sure about oat flour – try it and post results?
Every time u try making chapatis, they come out hard and not in good shape
What kind of oil did you use?
I used coconut oil and chapati came a little bit dry, other then that everything went smooth😊Thank you.
Oh dear, so sorry to hear that…I have never used coconut oil for making chapatis so I can’t really say if that is where the problem came from. I always use olive oil and vegetable oil.
Am trying the recipe today.Will give feedback once the outcome is out.
Did you try it yet? How well did you like it?
Mine came out exactly as expected. Very nice and easy to follow recipe that got me there. The chapati was flaky, layered and tasty – I’m growing fat as we speak 😄
Yep! I’m happy your expectation was met … 😂😂😂
I have made these twice already…I love them and they go with everything!
Yes! I’m glad you love them … you are right, they go with everything!
It’s been good cooking with you, I enjoy chapati made in Kenya,soft and delicious
Thank you! I am living in South Sudan right now and am thrilled to have a writer recipe to follow as everyone I have asked says the ingredients with no suggestion on method or amounts! They were a big hit with everyone at lunch!
It’s so interesting to me that almost every culture around the world has some form of flatbread. Chapati is one of our favorites.
Yes, Renee, Flatbreads are simply awesome!
Made these for my family last week, they were a hit! Thank you
Thanks for the amazing feedback Noelle, I’m glad you all enjoyed it!
It looks almost like naan, is the taste similar? I love how you can make this using ingredients you already have at home without having to buy anything special.
It’s quite different from Naan. Chapatis are more delicate and they also have a milder taste…yea, few ingredients are required but the outcome is amazing!
Love chapati! Yours look incredible. Really wish I had a couple right now with some tea.
Thanks Tara!
I always think it’s so interesting to see the same kinds of foods coming from different parts of the world! Flatbreads are really an essential part of so many cultures, and these look delicious
You are absolutely right Carmilla, there’s always a type of flatbread birthed from each country…thanks for stopping by.
Why didn’t you add sugar to the chapati?
Sorry for the late response. it’s just a choice, adding a little wouldn’t hurt if you choose to.
Sorry for the late response. it’s just a choice, adding a little wouldn’t hurt if you choose to.
Why didn’t you add sugar to the chapati?
It’s not really necessary Ifeoma. Chapati has a mild subtle taste. Adding sugar to it wouldn’t hurt, however, that might not be the best idea.
I am havingmy first go at making your recipe e a chapitas i have lived in mombasa nyali 11 yrs and i have learnt to cook pojo emazing my recipe thankyou yr instructions i like nice simple easy to follow will come back with my results regards
Wendy reed nyali mombasa
I am havingmy first go at making your recipe e a chapitas i have lived in mombasa nyali 11 yrs and i have learnt to cook pojo emazing my recipe thankyou yr instructions i like nice simple easy to follow will come back with my results regards
Wendy reed nyali mombasa
Thanks Wendy for stopping by, I will really love to know how it turns out….and thanks for the compliment. 🙂
Thanks Wendy for stopping by, I will really love to know how it turns out….and thanks for the compliment. 🙂
Would food coloring ruin anything.