East African Chapati

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.

This week Sunday Funday is heading to Africa.  Africa is large, so there is no shortage of ideas.  I decided to stick with something I know can’t go wrong - bread!

I made an Indian Chapati years ago but this one is vastly different.  The first was a simple flatbread made with whole wheat flour.  This one uses white flour and oil to create flaky layers.

The kids were so excited when they saw a flatbread on the table and were happy to dive right in (even if they did call them tortillas at first!)

Sunday Funday

African Recipes

East African Chapati

Recipe from Chef Lola’s Kitchen

3 cups flour

1 teaspoon salt

3 tablespoons oil (I used canola)

1 cup warm water

Additional oil for brushing

Place the flour, salt, oil, and water into a food processor fitted with a dough blade and process until combined into a soft dough.

Turn out onto a work surface and knead until smooth.  If the dough is too dry, add water 1 tablespoon at a time; if too wet, add a tablespoon of flour at a time.

Divide the dough into 3 ounce balls, then cover with a damp towel and rest for 15 minutes. 

After resting, roll each dough ball into a thin round.   Brush lightly with oil, then start on one and end and roll into a log.  Twist the dough into a coil and set aside to rest for 10 minutes.

Heat a dry skillet on a burner over medium heat.  Roll each dough coil into a thin round.  One at a time, place the rounds on the hot pan.  Cook for a minute or until the chapati begins to fill with air bubbles and is browned.  Flip and cook until browned in spots on both sides.  Repeat with remaining chapati.  Serve warm.


  1. I love flatbread of any kind but my favorites are the flaky ones like yours, Amy!

  2. Amy we love chapati. While I was in Kenya, never had to make it at home as it was sold everywhere as street food. Now I make it home. A versatile flatbread that is enjoyed with tea for breakfast. With curries and stew for lunch and dinner.

  3. That coiling technique sure adds a ton of flakiness to the breads! It sounds wonderful.


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