Kenyan Style Chapati

Photo by Nathan Mwenje ’28

Chapati, also known as “roti,” is a versatile, unleavened flatbread that holds a special place in Indian cuisine and beyond. This simple yet delicious bread is also a staple in many Kenyan households, cherished for its ability to complement a wide variety of dishes. Chapati is originally from India, but was brought over to Kenya during the colonial period when the British brought Indian laborers to work on the Uganda Railway in East Africa, which is why it is such a popular dish there. My fondest memories of making chapati involve observing my mother roll out the dough. Her secret for achieving the perfect texture was passed down by my grandmother. Often served during family gatherings or special occasions, chapati has a soft, warm interior with a slightly crispy outside, making it an ideal accompaniment to curry or stew. Whether at a festive feast or a casual meal, chapati is a comforting and beloved addition to a great meal.

Ingredients

  • 3 lb. wheat flour 
  • ½ tsp. salt 
  • 1 tbsp. sugar
  • 2 tbsp. cooking oil 
  • 1¾ cups cool water

Instructions

Preparation

  1. Add flour into a large saucepan.
  2. Add salt and 1 tbsp. cooking oil to the flour and mix thoroughly.
  3. Pour water into the middle of the flour and mix quickly.
  4. Keep adding water slowly as you mix until dough forms.
  5. Place dough onto a clean, dry work surface.
  6. Knead into a soft, easily breakable dough.

Cooking 

  1. Place a kitchen tissue onto a clean, dry, large plate.
  2. Cut dough into small pieces and roll them out into small round shapes, roughly the size of your fist—they do not need to be perfect circles.
  3. Heat 1 tbsp. of cooking oil in a large frying pan using medium heat.
  4. Cook chapati on medium heat, flipping it over and adding oil as needed, while swirling the chapati around with a spatula to distribute the oil evenly.
  5. Adjust temperature often to avoid burning the chapati.
  6. Once cooked, place one ply of paper towels on top of every chapati to absorb oil.
  7. Once oil has been absorbed, remove the paper towels.
  8. Chapatis can be enjoyed as it is, with tea, coffee or cold drinks.