Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar, optional
- 2 tablespoons cooking oil or melted margarine
- 1 to 1¼ cups warm water
- Extra oil for folding and cooking
- Extra flour for dusting
Soft Layered Kenyan Chapati
Learn how to make soft layered chapatis using simple ingredients, proper resting, folding, and medium-heat pan cooking.
Method
- Mix flour, salt, and sugar in a bowl.
- Add oil or melted margarine and rub it into the flour.
- Add warm water slowly while mixing until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Cover and rest for 30 minutes.
- Divide, roll, oil, then coil or fold to create layers.
- Rest again for 10–15 minutes.
- Roll each chapati into a circle.
- Cook on a hot pan, turning and brushing lightly with oil.
- Cover immediately to keep soft.
Tips for soft chapati
- Use warm water for a softer dough.
- Resting is important; do not rush it.
- Oil during folding helps create layers.
- Cook on medium heat to avoid drying the chapati.
- Keep cooked chapatis covered in a clean towel.
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