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

• Cape Malay-ish Pineapple Chicken with Pineapple Salsa from Food Lust People Love
• Chicken and Jollof Rice (Nigerian) from Palatable Pastime
• East African Chapati from Amy's Cooking Adventures
• Githeri from Mayuri's Jikoni
• Red Harissa Chicken from Sneha's Recipe
• Rgaif (Moroccan Flat Bread) from Karen's Kitchen Stories

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.