Entree: Kenya – Western Kenya – Chapati (Thin, layered unleavened flatbread cooked on a hot griddle, common across Kenyan households)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 12 min

Additional 30 min

Total 1 hr 22 min

Ingredients

- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil for the dough
- 1 cup (240 ml) warm water, more as needed
- 2 tbsp (30 ml) vegetable oil or melted butter for layering
- Vegetable oil for cooking the chapatis

Instructions

1. In a large bowl combine the flour and salt. Add 2 tbsp (30 ml) vegetable oil and pour in the warm water a little at a time, mixing until a soft but not sticky dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic.
2. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rest for 30 minutes.
3. Divide the dough into 6 equal pieces and shape each into a smooth ball. On a lightly floured surface, roll one ball into a thin circle about 8–9 inches (20–23 cm) in diameter.
4. Brush the surface lightly with 1 tsp (5 ml) of oil or melted butter, fold the circle into thirds like a letter, then roll the folded piece into a spiral coil and flatten gently. Roll the coil again into a thin round about 7–8 inches (18–20 cm) across to create layers.
5. Heat a heavy skillet or griddle over medium-high heat until hot. Cook each chapati 1–2 minutes per side, brushing lightly with oil as it cooks and pressing gently to encourage even puffing and browning. Adjust heat as needed to avoid burning.
6. Keep cooked chapatis wrapped in a clean cloth to stay warm and soft while you cook the remaining rounds. Serve warm with stews, beans, or vegetables.