Layered Kenyan Chapati
Unleavened Kenyan flatbread, coiled into spirals to create layers and cooked in a pan until golden.
This Kenyan chapati is made with white wheat flour and oil-enriched dough. Spreading margarine over the dough before rolling and coiling helps create its characteristic layers.
Method
- 01
Dissolve the salt in half of the warm water. Put the flour in a bowl, add the oil and salted water, and mix. Gradually add the remaining water until a soft but firm dough forms.
- 02
Knead the dough until smooth and no longer sticky to the hands. Shape it into a ball, cover it, and let it rest for 10 minutes.
10 min - 03
Divide the dough into 8 portions and shape them into balls. On a lightly floured surface, roll each into a disc. Spread the discs with margarine, roll them into cylinders, then coil each cylinder into a spiral, tucking the end underneath. Flatten the spirals slightly, cover them, and let them rest for 10 minutes.
10 min - 04
Flatten each spiral with your palm and roll it out into a thin disc. Keep the portions that are waiting covered.
- 05
Heat a pan over low heat and lightly coat it with some of the measured oil. Cook the discs in batches for 1–2 minutes per side, turning them when bubbles appear. Add more oil to the pan as needed and cook until both sides are golden.
32 min
Ingredients
Sources and review
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State: Published after documentary validation; no “Tested” label is shown.