Kenyan chapati
  1. Add the flower, salt and if wanted 2 tablespoons of sugar to a big mixing bowl
  2. Stir the dry ingredients
  3. Add a fair amount, say 200 milliliters of the water to the bowl
  4. Mix the water and the dry ingredients with hand of with doughmixer
  5. Mix and add water untill a firm, moist, but non sticky dough exsists
  6. Add 2 tablespoons of oil to the mixture
  7. Knead dough for about 10 minutes, untill dough feels soft and elastic
  8. Cover the dough and let it rest for approximatly 1 hour
  9. After 1 hour cover the worksheet with flower, to prevent the dough from sticking to the surface, than split the dough and unroll it to a slice of 0,5-1cm thick
  10. Cover the topside of the slice with a fair amount of oil
  11. Slice the dough in stripes of 5 cm wide and 30 cm long, if the slice is shorter, dont bother just 'glue' 2 slices to make it one
  12. Roll up the slice with the oillayer faced in, tuck the end of the doughstripe in the middle
  13. When finished with all the small doughballs, let them rest again for 30 minutes
  14. After 30 minutes roll the doughballs out separatly untill they have the diameter of the pan you're going to bake them in
  15. A non stick pan works best for this recipe
  16. First bake all the chapati's in a smoking hot pan on both sides for 30 seconds or untill brown spots appear in the dough
  17. When all the chapati's are baked put the chapati's back in the pan, pay attention this is a quick movement
  18. Add oil on top of the chapati, about a tablespoon or until the top of the chapati is covered
  19. Quickly turn the oil side to the pan and whilst twisting the chapati to prevent it from burning, add oil to the other side
  20. Turn the chapati to let the other side bake
  21. Repeat this process with all the chapati's



Serves nice with beanstew, potatoe stew, meatstew but my alltime favorite lentilstew!

Ready In: 120 min.


  • 1 kg of plain flour
  • lukewarm water
  • pinch of salt
  • (optional) sugar
  • sunflower oil
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