Kenyan Chapati
A flaky, layered flatbread whose spread into Kenya traces to a real, specific historical event: the arrival of Indian indentured laborers brought to build the Kenya-Uganda Railway between 1895 and 1901, many of whom stayed on and opened businesses, including food stalls, that introduced their staple breads to Kenyan communities. What's now called Kenyan chapati genuinely evolved from the Indian paratha rather than the plainer roti, adapted with a distinct coiling technique: the dough is rolled into a thin log, coiled into a spiral, then rolled flat again, which is what produces its real flaky, layered texture and sets it apart from a simple dry-roasted flatbread.
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 4-5 tbsp oil, divided
Steps
- Mix the flour and salt, then gradually add warm water to form a soft dough. Knead well and rest 20 minutes.
- Divide into balls, and roll each ball into a thin round.
- Brush with oil, roll into a tight log, then coil the log into a spiral and tuck the end under.
- Rest the coils 10-15 minutes, then roll each one out flat again into a round.
- Cook on a hot, lightly oiled griddle, flipping until golden and flaky on both sides.