I've been honing the art of making chapati—the soft unleavened savory flatbread commonly served alongside meals in several East African nations—since my childhood in Kenya and I’ve been fortunate to pick up many tips and tricks from various family members along the way. The cooking process for chapati is relatively simple in theory: A one-bowl dough 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 bit of practice to nail the right technique to get this unleavened savory flatbread pillowy-soft and filled with flaky layers.
Most Kenyan families cook chapati a couple of times a week for supper. My grandmother makes the best chapati I've ever had, and after years of practice, I've come up with a method that allows me to replicate my grandmother's version every time. I typically make it at least once a month to keep my skills sharp and with the tips and recipe I'm sharing here, you can learn the art of making the best chapati too.
Kenyan Chapati vs. Indian Chapati and Other Flatbreads
Despite sharing a name, Kenyan chapati and Indian chapati are not the same bread. The word chapati does reflect the heavy influence Indian cuisine has had on Kenyan coastal cooking, stemming from the large influx of Indian immigrants into 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 Hallmarks of Excellent Kenyan Chapati
Kenyan chapati is known for its delectable flaky layers, achieved by laminating the dough with a fat such as lard, butter, or oil. While 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 this lets the earthy flavor of the whole-wheat flour in the chapati be more prominent. Chapatis are traditionally served with simple stews, sautéed veggies, or stir-fries in homes, but are also popular with street food vendors who use them as wraps for a variety of sandwiches.
This recipe offers one classic take on Kenyan chapati, but every cook in Kenya has their own methods for achieving this soft and 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 graded Atta mark 1 is the main type of flour that is available in grocery stores, and is therefore the flour used in making chapati. While this type of flour can also be found in Indian grocery stores, it's important to avoid flour labeled as “chapati flour” as a substitute, as this flour is usually a blend of whole-wheat flour and barley or chickpea flour, designed for making Indian chapati.
Since Atta mark 1 flour can be challenging to find in most U.S. markets, I prefer to use a blend of all-purpose flour and whole-wheat flour to replicate the finely milled whole-wheat flour sold in Kenya. Through testing many batches, I landed on a ratio of 3.5 parts all-purpose flour to one part whole-wheat flour. All-purpose flour absorbs water more readily than whole-wheat flour, which means more liquid can be added to the dough while the dough still retains its shape. The more hydrated the dough, the more tender the final chapati will be. When i tried making this dough with 100% whole-wheat flour and the same amount of liquid, the dough was wet and difficult to laminate and shape. While using all-purpose flour achieved the dough texture I wanted, I still wanted the signature earthy wheat flavor in my chapati. I found that combining 100 grams of whole-wheat flour with 350 grams of all-purpose flour produced that signature earthy and nutty whole-wheat flavor I wanted. The final blend of all-purpose flour and whole-wheat flour work together for a chapati dough that is malleable, easy to shape with the complex flavor I wanted.
Add milk for a more tender dough
In my family, which is of Maasai heritage, we incorporate fresh milk in addition to water when making the dough, and that's reflected in this recipe. The additional fat, sugar, and proteins from the milk reduce gluten development in the dough and yield 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 to milk for a dough that produces tender chapati.
Make sure the dough is properly hydrated and pliable
Proper hydration during the initial dough formation is essential for successful chapati. Under hydrated dough will result in a tough texture. If the dough still seems shaggy and dry after the milk and water are added, go ahead and knead in one additional tablespoon of water at a time until no dry flour remains.
Choose the right pan
Traditionally, a jua kali pan, a flat skillet used specifically for chapati is used to cook the bread, allowing cooks to confidently flip the chapati using their hands without the risk of burning their wrists. If you don’t own this type of pan, you can use a large skillet; the even heat retention of a seasoned cast-iron skillet is 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 steady the chapati as you flip it.
Take it easy on the oil
One valuable tip I learned from my grandmother is to use very little oil in the pan when cooking the chapati. The skillet should be coated in just a thin film of oil when cooking chapati to prevent the dough from sticking to the skillet. Too much oil in the skillet will cause the edges of the chapati to fry and turn crispy, which is not the desired chapati texture. Remember, we want to keep the cooked chapati soft and pliable, not griddled and fried.
Grab some friends or family members to help out
Kenyan cooking is known for its social nature, making the process enjoyable so time flies by. In that spirit, chapati-making often becomes a communal event, with each person having their own role: one person might roll and shape the chapatis while another takes charge of cooking them on the stove. However, chapati-making is also serious business and each family knows who is skilled enough to tackle the task and who is most helpful washing dishes. But with these tips and this recipe, everyone can become a skilled chapati maker—no need to be stuck to dishes duty.
In a large bowl, whisk together the all-purpose flour, whole-wheat flour, and salt. Slowly pour in warm water and milk while continuously mixing the dough with your hand until a shaggy dough forms. If needed, add extra water, 1 tablespoon at a time to form dough. The dough should be sticky and still slightly lumpy at this stage. Add 2 tablespoons of oil and continue to knead by hand until fully incorporated.
Turn the dough onto a lightly floured work surface and continue to knead, flouring the surface as needed to prevent sticking, until the dough is elastic and smooth, 3 to 5 minutes. Pat the dough into a rectangle and lightly brush the surface with oil. Cover with plastic wrap or a clean kitchen towel and let it rest for 20 minutes.
Use a rolling pin to roll out the dough into a thin rectangle measuring 12 by 18 inches (it's okay if there are small tears). Lightly brush the entire surface of the dough with a thin layer of oil, then dust the top lightly with flour. This will help keep the layers separate.
Starting from the long side, roll the dough into a 18-inch long log shape. Cut the dough crosswise into 8 even rounds. Flip dough rounds so the cut side is face up, then press each piece into a small flat circle. Cover with greased plastic wrap or a clean kitchen towel and let rest for 30 minutes. On a lightly floured work surface, use a rolling pin to roll out each dough piece into a 9- to 10-inch disk, frequently rotating and flipping to maintain its shape and avoid sticking. Place side by side on a lightly floured work surface and cover with plastic wrap or a kitchen towel while cooking.
Preheat an empty 10 or 12-inch cast-iron or stainless-steel skillet over medium-high heat until very hot (a drop of water dripped onto the surface should sizzle immediately), 2 to 4 minutes. Using a pastry brush, coat the hot skillet lightly with oil. Place 1 dough round into skillet and cook until the top surface is no longer sticky and a few bubbles form, and the bottom side is spotty brown, about 1 minute. Lightly brush the top with oil, flip, and cook until the second side is spotty brown, 30 to 60 seconds. While cooking, the chapati should bubble; this indicates that steam is passing through the layers, which will result in a flaky texture. This is a great indicator that the chapati dough has been properly laminated.
Repeat with remaining dough pieces, stacking cooked chapatis on a plate and keeping them covered with a clean kitchen towel until ready to serve. Serve chapatis warm.
Special Equipment
10 or 12-inch cast-iron or stainless-steel skillet
Notes
You can substitute the milk with water in the recipe, but the chapati will be slightly less tender and soft.
Make-Ahead and Storage
Store the chapatis in an airtight container at room temperature for up to 2 days. To reheat, gently warm them in a dry pan over medium-low heat until they become pliable.