How to Make Kenyan Chapati
- 3 cups flour
- 1 1/2 cups warm water
- Add flour to a large bowl and add salt. Mix well.
- Add the water and mix to form a smooth dough. Knead it and if it is too sticky add a little more flour.
- Add oil to the dough and continue kneading until the oil is evenly spread and the dough does not stick to the hands.
- Using a knife, cut the dough into a handful and form a ball. Make balls with the entire dough and place them on a floured tray or surface.
- Sprinkle flour onto a rolling board or flat working surface. Taking one ball of dough at a time, roll them using a rolling pin to a circular shape.
- Using a spoon, drip oil around the dough and spread evenly. Take the edges and fold to form a coil then to a circular ball as shown below. Let them stand for a few minutes.
- Place a frying pan or heavy bottomed skillet on heat and warm it. In the meantime, take one dough and roll out on a floured rolling board or flat working surface. Spread it into a circular shape.
8. When the frying pan or skillet is hot enough, transfer the rolled out dough onto it. Cook for about two minutes then move it around the pan without turning over.
9. Cook for another two to three minutes then turn over and cook the other side. In the meantime, take another ball of dough and roll out like the first one.
10. Using a spoon, spread oil evenly onto the chapati on the skillet then turn over and do the same to the other side. Cook for a minute then remove from heat. Repeat the procedure for the remaining dough.
The oil is necessary not just for nutritional purposes but also to make the chapatis soft and manageable while cooking. Too little oil can leave the chapatis dry and hard. Do not use a lot of salt.
They are usually served with any type of stew, soup or vegetable dish. They can also be served with other dishes like rice or pilau especially during feasts. They are very popular in restaurants and hotels where one can have them with tea.