Kenyan Chapati is a traditional Kenyan recipe for a classic folded and flaky wheat-based flatbread. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Kenyan Chapati.
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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.
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 (gram) flour, designed for making Indian chapati.
Ingredients:
350g plain (all-purpose) flour, plus extra flour as needed for rolling
100g wholemeal (whole-wheat) flour
4 tsp (12 g) coarse sea salt
180ml warm water, plus extra as needed
120ml warm whole milk
2 tbsp extra-virgin olive oil (or neutral oil such a vegetable oil, or melted lard, or melted butter) plus extra for brushing the dough and pan
Method:
In a large bowl, whisk together the plain flour, wholemeal flour, and salt. Slowly pour in the warm water and milk while continuously mixing the ingredients with your hand until a shaggy dough forms. If needed, add extra water, 1 tablespoon at a time to bring everything together as a 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 out 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, (about 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 set aside to rest for 20 minutes.
Use a rolling pin to roll out the dough into a thin rectangle measuring 30 x 45cm (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 chapati 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 25cm diameter 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 25 or 30cm cast-iron or stainless-steel frying pan 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 the pan 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.
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