Saucepan@saucepan · Shared this recipeFollowKenyan · mainKenyan ChapatiA soft, flaky, chewy flatbread from Kenya, also known as chapo, made with all-purpose flour and layered with fat, perfect with curries or tea.total1 hr 15 minprep20 mincook10 minservings6Original recipe on mayuris-jikoni.comKeep this recipeAdd a copy of Kenyan Chapati to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients6 servingsBack to 6 servings2.5 cup all purpose flour1 tsp salt1 tbsp sugar3 tbsp oil0.75 cup warm water6 tsp ghee, butter or oilextra flour, for dusting6 tsp oil, for roastingStepsClear checksTap an ingredient or step to check it off.1Step 1: In a mixing bowl, combine the flour, salt, and sugar and mix well.2Step 2: Add 3-4 tbsp of oil and rub it into the flour.3Step 3: Gradually add the measured warm water, a little at a time, and form a soft dough. If more water is needed, add it a tablespoon at a time, as you don't want the dough too soft.4Step 4: The dough should not be sticky.5Step 5: Take a tablespoon of oil and knead it into the dough.6Step 6: Cover the dough with a damp cloth, lid, or cling film and let it rest for 30 minutes.7Step 7: Divide the dough into six parts and roll each part into a ball.8Step 8: Cover the balls with a damp cloth and let them rest for 10-15 minutes.9Step 9: Dust the worktop with some flour.10Step 10: Roll one dough ball out into a circle about 6-7 inches in diameter.11Step 11: Smear about 1 tsp of solid ghee or butter all over the rolled dough.12Step 12: Sprinkle a bit of flour all over.13Step 13: Fold the rolled dough into a fan shape.14Step 14: Then roll it into a spiral shape.15Step 15: Let the dough rest for 10 minutes. Meanwhile, roll and shape the remaining 5 dough balls.16Step 16: Dust the worktop with some flour.17Step 17: Take one of the spiral dough and roll it out flat into a circle of about 6-7 inches in diameter.18Step 18: Heat a griddle, tawa, or frying pan over medium heat.19Step 19: Place the rolled out chapati on the griddle and let it roast for 1-2 minutes.20Step 20: Flip it over and let the other side roast for 1-2 minutes.21Step 21: Smear about 1 tsp of oil, ghee, or butter all over the top side, then flip it over.22Step 22: Roast or cook until brown specks appear.23Step 23: Smear oil, ghee, or butter on the top dry side.24Step 24: Flip and roast until the chapati is done. You should see brown specks all over the chapati and some of the layers should come apart.25Step 25: Repeat the same with the remaining dough.26Step 26: Serve hot Kenyan Chapati with your favourite curry or stew, or with some tea.getsaucepan.com/r/9c67cb29-8bee-4776-a738-48149fa72f63 · Original: https://mayuris-jikoni.com/2022/11/30/kenyan-chapati-chapo-recipe/
