Kenyan Chapati

Mix the flour, salt and sugar. Add 2 tablespoons of the oil and rub it through, then work in the warm water a little at a time until you have a soft dough.

Knead for 8–10 minutes until smooth and springy, then oil the surface, cover, and rest for 30 minutes.

💡 The rest is not optional — unrested dough springs back as you roll and the chapati turns out tough.

Divide into 8 balls. Roll one out thin, brush the whole surface with oil, then roll it up into a tight rope. Coil the rope into a snail and press it flat.

💡 This coil is the entire trick — it is what turns one sheet of dough into the many soft layers Kenyan chapati is loved for.

Rest the coils another 10 minutes, then roll each one out to about 20 cm across — gently, so you do not squash the layers back together.

Cook on a dry hot pan for about a minute a side until pale spots appear, then brush each side with oil and fry until deep golden and puffed.

Stack the cooked chapatis in a covered bowl or wrap them in a cloth — trapped steam keeps them soft. Serve warm.