my chapati recipe

This week, I decided to relive of my childhood memories when it comes to food and make some chapatis for my family. There are different ways of making them but my method is the way I was taught when I was young. This is my Kenyan way. For the ingredients, you will need;

  • 2  to 3 cups of all-purpose flour and a bit more for rolling it out
  • Pinch of salt
  • A quarter teaspoon of sugar
  • 2 tablespoons of oil and more for the cooking part (I use vegetable oil but Olive oil is fine too)
  • A cup of warm water


  • In a bowl, pour the warm water with the salt and sugar and stir it until they dissolve.
  • Next, take your flour and mix it in using a wooden spoon for it to come together and form a dough.
  • Once it comes together pour it out onto a clean surface and start kneading it for it to be nice and soft, at this point poke a hole in the middle of the dough and put two tablespoons of warm oil and bring it together and continue kneading it for a further two minutes.
  • Form a ball and wrap it up in foil paper and set it aside for ten to fifteen minutes, I rest it for a while to make softer.
  • After fifteen minutes, unwrap the dough and place it on a floured surface, at this point most people divide it into equal parts but I make my work easier by rolling it out into a big round circle about an inch thick.
  • Once you have your big circle, take some oil and pour on it and rub it around with a spoon or your hands.
  • With a knife, slit the circle lengthwise to make vertical strips of dough about two inches in width, depending on the size of the chapatis you want to make.
  • Now take one piece and roll it in your hands like a ribbon while stretching it out as you go, and this way you get to choose what kind of size you will want them to be.
  • Place them on a floured surface and cover them again with some foil paper to rest for another ten to twenty minutes.
  • Once it’s time for frying them, take a rolling pin, and on a floured surface take one of your ribbons and roll them out into circles, not too thin and not too thick, too thin and it will dry out and too thick the dough may end up raw.
  • Heat up a frying pan on high heat then reduce it once it’s hot enough, take your rolled out dough and place on the pan, now with your vegetable oil and a spoon be ready to check the underside of your chapati.
  • When it starts having brown spots, turn it and put some oil and spread it on the chapati then turn it again and put a spread more oil on the other side.
  • After that, you will see that both sides are browning evenly and just take care not to burn it, take it out and set it aside on a plate or a container, I usually use a plastic bag.
  • Continue with the rest until you are finished.MY CHAPATI RECIPE


There you have it my chapati recipe, they are best eaten warm or cold, with chicken tikka masala here, kachumbari here, sauces even tea. Serve and enjoy. Do give them a try and tell what you think.

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