Authentic Soft Kenyan Chapatis
Embark on a culinary journey to East Africa with this authentic recipe for soft Kenyan Chapatis, a beloved flatbread also known as "Chapo Laini." Perfect as an accompaniment to stews and curries, these chapatis feature delicate layers and a soft texture, ensuring a comforting addition to any meal.
Ingredients
🌾 1 kg (8 cups) White Wings Plain Flour
🍬 1 tablespoon sugar
🧂 1 1/2 tablespoons Saxa Salt
🌻 4-5 tablespoons canola oil
🧴 Canola oil spray Australian Canola Spray for frying
💧 Warm water added gradually
🍞 Equal parts wholemeal flour & plain flour optional healthier alternative
Instructions
1- Prepare the Dough:
- Combine 7 cups of White Wings plain flour, 1 tablespoon sugar, and 1 1/2 tablespoons Saxa salt in a large red mixing bowl.
- Add 4-5 tablespoons of canola oil to the dry mixture. Mix thoroughly by hand until the oil integrates well.
- Create a well in the center and gradually add warm water, mixing by hand until a soft dough forms. Aim for a consistency similar to mandazi dough—neither too hard nor too soft.
- Knead the dough for 2-3 minutes until it becomes soft, bouncy, and non-sticky. Coat with a little oil to prevent it from sticking.
- Cover the dough with a kitchen towel and rest for 15-30 minutes.
2- Divide and Roll Dough (First Pass):
- Post-resting, divide the dough into golf ball-sized portions.
- Roll each portion on a lightly floured surface into a thin, round shape.
- Lightly oil the surface of each rolled-out dough using your fingers or a brush.
3- Create Layers (Coiling Technique):
- Roll each oiled dough strip into a long cylinder, stretch it gently, and coil into a spiral shape (like a snail shell), tucking the edge underneath. Repeat for all dough portions.
4- Final Rolling and Frying:
- Dust each coil lightly with flour, then roll out into thin round chapatis.
- Heat the Tefal non-stick frying pan over medium heat.
- Place a chapati onto the pan. When bubbles and light brown spots appear, spray with canola oil and flip over.
- Cook both sides until golden brown spots appear. Spray and flip as needed.
- Repeat with remaining chapatis, adjusting the pan heat as required.
Prep Time: Approximately 30 minutes (including resting time)
Cook Time: About 20-25 minutes for all chapatis
Total Time: 50-55 minutes
Servings: Approximately 15 chapatis
Equipment: Large red mixing bowl, measuring cups and spoons, plastic squeeze bottle for oil, kitchen counter work surface, wooden rolling pin, Tefal non-stick frying pan, spatula or spoon for turning chapatis, yellow kitchen towel, plate for stacking cooked chapatis
Cooking Tips
- Add water gradually while mixing to achieve the right dough texture.
- Use oil spray to control oil usage while frying.
- Maintain moderate pan heat to avoid burning or drying out the chapatis.
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Asedo’s Kitchen: https://www.youtube.com/@asedoskitchen