进阶

Kenyan Chapati

Name: Kenyan Chapati
Total time: 1 h 15 min
Yield: 8
Cuisine: Kenyan
Ingredients: 500 g Plain wheat flour; 300 ml Warm water; 80 ml Neutral oil; 1 tsp Sugar; 1 tsp Salt

Not the thin Indian chapati it descends from: the Kenyan version is rolled with oil into a coil so it bakes up soft and layered, and it is the bread people ask for at every celebration.

来源

食谱提供 Kenyan home kitchens · 🏺 传统 · Everyday Kenyan cooking — the maize-meal, greens and grilled-meat table shared from Nairobi flats to upcountry homesteads.

Kenyan · adapted flatbread — An ownerless traditional dish, so no cook is credited. Chapati is NOT originally Kenyan: the cited article confirms it as an unleavened flatbread of the Indian subcontinent, which reached East Africa with Indian migration and became a staple there. The Kenyan version described here — oiled, coiled and fried until layered and soft — is the local adaptation, and the article covers the wider family rather than this specific method. Quantities and method are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Binrow's Kitchen Jikoni Yangu Chef Tali's Kitchen

⏱ 75 分钟🍽 8 人份🔥 220 大卡🇰🇪 肯尼亚

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食材

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步骤

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.

💡 小贴士

Kenyan chapati is a special-occasion bread — Sunday lunch, Christmas, weddings — and is usually eaten with stew, githeri or beans.
Soft dough makes soft chapati. If you can roll it easily without flour, it is probably too firm.
They freeze well between sheets of paper and reheat in a dry pan in under a minute.