Layered Soft Chapati

by Shalimba

Chapatis are great aren’t they? A classic.  Hot soft chapatis are my weakness (thats a confession), and one of the reasons why I have a ka pot tummy that won’t go away despite the occassional workouts n yoga. Yes I do yoga but that’s a story for another day, we are here for the chapati.

Making chapati is simple really, and enjoyable once you get the hung of it, and lets not forget the fact that they go well with almost everything.  You can have them with tea for breakfast or with a  stew for lunch or supper.  If you get them soft enough you can just munch away as a snack…lol

I have spent almost a week looking for the right words to put on this recipe.  I really hope that itaeleweka.  Now, without further ado, here is the procedure for my soft chapati with layers.  You will need; All purpose flour, warm water, salt, sugar(optional) and cooking oil.

Combine the dry ingredients (flour, sugar, salt) in a large bowl or small kitchen basin and mix thoroughly

Add water a little at a time while mixing to make a sticky soft dough.  Add a tablespoon of oil and knead to incorporate the oil into the dough, you will notice that the dough becomes less sticky.  Add another table spoon of oil and knead it into your dough once more.

Continue kneading and turning for about 10 minutes.  You can do this either in the bowl or on a flat floured surface.  Cover the dough in the bowl with a kitchen towel and let it rest for about 30 minutes (this is usually the time when I go light my charcoal jiko)

 

Turn your dough onto a floured surface then divide it into 7-8 pieces depending on our preferred size. Don’t make then too heavy because they will cook poorly and taste doughy.  Too small/thin will come out crunchy /dry.  Take one piece at a time and roll it flat, then brush about a teaspoon of cooking oil on top and spread to cover it.

 

 

Roll out the oiled chapatti while stretching it to look like a rope then form a coil tucking the ends into the coil.  Continue until you finish each piece.

On a floured surface, roll out each coil round and flat.  You can estimate how big to make it using the size of your pan.

Place the pan on the heat then the rolled dough on it. Let it cook about 30 seconds then turn. At this point you can brush the top surface with oil then turn it again to cook.

While the bottom part is cooking, brush oil on the top surface and turn it after the bottom is well cooked.  Keep turning and checking until both sides are nicely brown the remove from pan.  Repeat with the rest of the dough until all pieces are done.

Serve hot with a stew of your choice.

Layered Soft Chapatis

Chapatis are great aren’t they? A classic.  Hot soft chapatis are my weakness (thats a confession), and one of the reasons why… Breakfast soft chapati, layered chapati, chapati recipe Kenyan Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: - calories - fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • • 3 cups All purpose flour
  • • 1 cup warm water
  • • 1 tsp. salt
  • • ½ tsp. sugar
  • • enough cooking oil

Instructions

  • Combine the dry ingredients (flour, sugar, salt) in a large bowl or small kitchen basin and mix thoroughly
  • Add water a little at a time while mixing to make a sticky soft dough
  • Add a tablespoon of oil and knead to incorporate the oil into the dough.
  • Add another table spoon of oil and knead it into your dough once more.
  • Continue kneading and turning for about 10 minutes. You can do this either in the bowl or on a flat floured surface.
  • Cover the dough in the bowl with a kitchen towel and let it rest for about 30 minutes
  • Turn your dough onto a floured surface then divide it into 7-8 pieces depending on your preferred size.
  • Take one piece at a time and flatten with a rolling pin, then brush about a teaspoon of cooking oil on top and spread to cover it.
  • Roll out the oiled chapatti while stretching it to look like a rope then form a coil tucking the ends into the coil. Continue until you finish each piece.
  • On a floured surface, roll out each coil round and flat. You can estimate how big to make it using the size of your pan.
  • Put a pan on the heat then place the rolled dough on it. Let it cook about 30 seconds then turn. At this point you can brush the top surface with oil then turn it again to cook.
  • While the bottom part is cooking, brush oil on the top surface and turn it after the bottom is well cooked.
  • Keep turning and checking until both sides are nicely brown then remove from pan
  • Repeat with the rest of the dough until all pieces are done.
  • Serve hot with a stew of your choice.

Notes

The recipe uses only about 1/4 cup of cooking oil in total.

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