Kenyan Chapati (Kenyan Flatbread) Recipe

I have perfected the art of making chapati – the savory unleavened flatbread commonly served with meals in several East African countries – since my childhood in Kenya and have been fortunate to learn many tips and tricks from various family members along the way. The process of cooking chapati is relatively simple in theory: a dough in a bowl is mixed by hand, rested briefly, rolled, shaped, and cooked for just a few minutes on the stovetop. But I know from experience that it can take a little practice to master the right technique to achieve that flavorful unleavened flatbread that is moist and filled with flaky layers.

Most Kenyan families prepare chapati several times a week for dinner. My grandmother makes the best chapati I have ever eaten, and after years of practice, I have perfected a method that allows me to recreate my grandmother’s version every time. I usually prepare it at least once a month to keep my skills fresh and with the tips and recipes I share here, you can also learn the art of preparing the best chapati.

Kenyan Chapati vs. Indian Chapati and Other Flatbreads

Although they share a name, Kenyan chapati and Indian chapati are not the same bread. The word chapati reflects the strong influence of Indian cuisine on Kenyan coastal cuisine, resulting from the massive influx of Indian immigrants to Kenya since the late 19th century. But it would be more accurate to describe Kenyan chapati as a thinner version of an Indian paratha, as they both feature similar wonderful flaky layers. However, compared to Indian paratha, the amount of fat used in Kenyan chapati is reduced to ensure that the layers are soft and tender.

The characteristics of an excellent Kenyan chapati

Kenyan chapati is known for its delicious flaky layers, made by laminating the dough with a fat such as lard, butter or oil. Although all three types of fat are commonly used in chapati, I prefer to use oil in mine for the neutral flavor it adds to the dough. I find that this allows the earthy flavor of the whole wheat flour in the chapati to be more prominent. Chapatis are traditionally served with simple stews, stir-fried vegetables or stir-fries at home, but they are also popular with street vendors who use them as wraps for a variety of sandwiches.

This recipe offers a classic take on Kenyan chapati, but every Kenyan cook has their own methods for achieving this soft, flaky bread. Here are my tips for making chapati at home that even my grandmother would love.

Tips for Making the Best Kenyan Chapati

Choose the right flour

In Kenya, a fine 100% whole wheat flour known as Atta mark 1 grade is the main type of flour available in grocery stores and is therefore the flour used in making chapati. Although this type of flour can also be found in Indian grocery stores, it is important to avoid flour labeled “chapati flour” as a substitute, because this flour is usually a mixture of whole wheat flour and barley or chickpea flour, designed to make Indian chapati.

Since Atta mark 1 flour can be difficult to find in most US markets, I prefer to use a mixture of all-purpose flour and whole wheat flour to replicate the finely ground whole wheat flour sold in Kenya. By testing many batches, I ended up with a ratio of 3.5 parts all-purpose flour to one part whole wheat flour. All-purpose flour absorbs water more easily than whole wheat flour, which means more liquid can be added to the dough while still maintaining its shape. The more hydrated the dough, the more tender the final chapati will be. When I tried to make this dough with 100% whole wheat flour and the same amount of liquid, the dough was wet and difficult to laminate and shape. Although using all-purpose flour achieved the dough texture I wanted, I still wanted the characteristic earthy flavor of wheat in my chapati. I found that combining 100 grams of whole wheat flour with 350 grams of all-purpose flour produced the earthy, nutty whole wheat flavor I wanted. The final mixture of all-purpose flour and whole wheat flour comes together to make a pliable, easy-to-shape chapati dough with the complex flavor I wanted.

Add milk for a softer dough

In my family, of Masai origin, we incorporate fresh milk in addition to water when preparing the dough, and this is reflected in this recipe. The extra fat, sugar, and protein from milk reduce gluten development in the dough and result in a softer texture than when water alone is used in the dough. After testing, I landed on a ratio of 2:3 parts by volume of water/milk for a dough that produces tender chapati.

Make sure the dough is well hydrated and soft

Proper hydration during the initial formation of the dough is essential for a successful chapati. Under-hydrated dough will result in a tough texture. If the dough still seems shaggy and dry after adding the milk and water, knead with an additional tablespoon of water at a time until no dry flour remains.

Choose the right pan

Traditionally, a jua kali pan, a flat pan used specifically for chapati, is used to bake bread, allowing cooks to confidently flip the chapati with their hands without the risk of burning their wrists. If you do not have this type of pan, you can use a large pan; the even heat retention of a seasoned cast iron skillet is the best. The diameter of the cooking surface should be at least 10 inches to accommodate the chapati. To flip without burning yourself, use a spatula to lift the chapati and use your hand to stabilize the chapati as you flip it.

Go easy on the oil

A valuable tip I learned from my grandmother is to use very little oil in the pan when cooking chapati. The pan should be covered with a thin film of oil while cooking the chapati to prevent the dough from sticking to the pan. Too much oil in the pan will fry the edges of the chapati and make them crispy, which is not the desired chapati texture. Remember, we want to keep the cooked chapati soft and pliable, not toasted and fried.

Ask friends or family members to help you

Kenyan cooking is known for its social nature, which makes the process enjoyable and time flies. With this in mind, chapati making often becomes a community event, with everyone having their own role: one person may roll and shape the chapatis while another takes care of cooking them on the stove. However, making chapati is also a serious matter and every family knows who is competent enough to do this task and who is most helpful in washing dishes. But with these tips and this recipe, anyone can become a chapati expert – no need to be forced to do the dishes.

April 2024