Chapati
Soft, flaky East African flatbread — torn straight from the pan before it cools, just like we did growing up in Buziga.
Ingredients
- 10 cups all-purpose flour, plus extra for dusting
- 1 tbsp salt
- 1 cup vegetable oil, plus more for cooking
- 3 cups warm water, plus more as needed
Instructions
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Make the dough: In a large bowl, whisk together flour and salt. Add 1 cup oil and rub it into the flour with your fingertips until crumbly.
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Add warm water and knead until a soft, non-sticky dough forms.
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Cover the dough with a damp cloth and rest for 30 minutes.
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Shape the chapatis: Divide the dough into 14 equal balls. Roll each ball into a thin circle about 8 inches wide.
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(Optional) For extra flakiness (the way we made them at home): brush the rolled circle lightly with oil, fold in half, brush again, fold into a quarter, then roll out once more into a thin round.
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Cook: Heat a dry skillet or chapati pan over medium-high heat. Cook each chapati for 1–2 minutes per side, pressing gently with a spatula so it puffs. Brush lightly with oil as it cooks if you like a richer finish.
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Serve: Stack cooked chapatis in foil to keep them soft. Serve warm with stew, beans, matooke, or luwombo.
Bree's Notes
Chapati was the bread we reached for most — at weekday dinners and big Sunday gatherings. The rule in our kitchen was simple: the first one off the pan never made it to the table. Someone always tore off a piece while it was still too hot to hold. Roll them thin, cook them hot, and don't wait.