Chapati East African Bread
Soft, flaky, and irresistibly flavorful, Chapati East African Bread is a beloved staple that perfectly complements a variety of dishes. Made with a handful of pantry essentials like all-purpose flour, warm water, and a touch of sugar, this versatile flatbread is a celebration of simplicity and craftsmanship. The unique technique of rolling and coiling the dough creates delicate layers that toast to golden perfection on a hot skillet. Whether served warm alongside hearty curries, scooping up stews, or enjoyed on its own, this chapati is a must-try for lovers of homemade bread. With just 20 minutes of prep time, this recipe is perfect for weekdays or as a satisfying addition to weekend meals. Tag words like "flaky chapati," "East African flatbread," and "homemade bread recipe" make it an incredible entry into your culinary adventures!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 cups Warm water
- 4 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 0.5 cups Extra flour (for dusting)
- 3 tablespoons Extra vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the flour, salt, and sugar.
Gradually add warm water to the dry ingredients while mixing. Form a rough dough.
Add the vegetable oil to the dough and knead it for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a little extra flour; if it is too dry, add a small amount of water.
Cover the dough with a damp cloth and let it rest for 30 minutes.
After resting, divide the dough into 6 equal portions and roll each portion into a ball.
On a lightly floured surface, roll out each dough ball into a thin circle (about 8 inches in diameter). Dust with flour as needed to prevent sticking.
Brush the surface of each rolled-out dough circle with a light layer of vegetable oil. Roll each circle into a cigar-like shape, then coil it into a spiral. Flatten slightly with your hand.
Roll each spiral out again into a circle approximately 6-8 inches in diameter. This step helps create the flaky layers in the chapati.
Heat a heavy skillet or frying pan over medium heat. Add about 1/2 teaspoon of vegetable oil to the pan and spread it evenly.
Place one rolled-out chapati into the heated pan. Cook for 1-2 minutes or until bubbles begin to form, then flip it over. Cook the second side for about 1-2 minutes as well, pressing lightly with a spatula for even cooking.
Flip the chapati again, cooking each side for an additional 30 seconds or until golden brown spots appear and the bread is cooked through.
Remove the chapati from the pan and keep it warm by covering it with a clean kitchen towel. Repeat with the remaining dough balls.
Serve warm with stews, curries, or as a standalone snack.
Nutrition Facts
Calories |
2360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 325.8 g | 118% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 5.6 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 448 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
