How to make it
6 steps. Take it one step at a time.
Whisk together the flour and salt
In a large mixing bowl, whisk together the flour and salt until well combined.
Add the vegetable oil and warm water
Add the vegetable oil and warm water to the flour. Knead the mixture for about 10-15 minutes until you have a smooth, soft, and non-sticky dough.
15 minCover the dough with a damp cloth or plastic wrap and let it rest
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 20 minutes.
20 minDivide the dough
Divide the dough into 8 equal portions and roll them into balls. Roll each ball into a thin circle, brush with a little oil, roll it into a long rope, and then coil it into a circle (like a snail).
Roll the coiled balls out again
Roll the coiled balls out again into flat circles.
Heat a skillet or 'tawa'
Heat a skillet or 'tawa' over medium heat. Place a chapati on the pan and cook for 1 minute. Brush the top with oil, flip, and cook the other side while pressing down slightly with a spatula until golden brown spots appear.
5 min
A little kitchen wisdom
To get the best layers, ensure the dough is well-kneaded and allowed to rest. The 'coiling' technique is the secret to the flaky texture typical of East African chapatis.
