Chapati (Tanzanian Layered Flatbread)
In short: Soft, flaky, layered flatbread made by rolling, oiling and coiling the dough before cooking it on a hot pan until freckled golden. It takes about 1 h 10 min in total and makes 5 servings.
- Prep
- 40 min
- Cook
- 30 min
- Resting
- 45 min
- Total
- 1 h 10 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 400 kcal
Tanzanian chapati is a soft, flaky, layered flatbread. The dough is rolled out, brushed with oil, rolled up and coiled, then rolled flat again, so that each chapati cooks into many tender layers. It is browned on a hot pan until freckled with golden spots. Chapati is eaten with beans, stews and sweet tea, and it is a weekend and holiday favorite. This recipe makes 10, and they freeze well.
Instructions
- Mix the flour, salt and sugar in a bowl. Rub in 3 tablespoons of the oil, then add the warm water gradually, mixing until a dough forms.
- Knead for 8 to 10 minutes until soft and smooth. Cover and rest for 30 minutes.
- Divide the dough into 10 equal balls and keep them covered. Roll one ball into a thin circle about 20 cm (8 inches) wide.
- Brush the circle lightly with oil. Roll it up tightly like a rope, then coil the rope into a spiral and tuck the end underneath. Repeat with the rest and rest the spirals for 15 minutes.
- Roll each spiral flat into a circle 18 to 20 cm (7 to 8 inches) wide and about 3 mm thick, using a little flour.
- Heat a heavy skillet over medium heat. Cook a chapati for 1 minute until bubbles appear, flip, brush with oil and cook 1 more minute.
- Flip once more and press gently with a spatula until golden brown spots cover both sides, about 3 minutes in all. Stack the chapatis in a clean cloth to stay soft.
Tips
- The coiling step creates the layers, so roll the dough rope tightly and do not skip the rest before the final rolling.
- Cook on medium heat. If the pan is too hot, the outside burns before the layers cook through.
Questions and answers
How do I keep chapatis soft?
Stack them as they come off the pan and wrap them in a clean cloth or foil. The steam keeps them tender for hours.
Can I freeze chapati?
Yes. Cool them, stack with baking paper between each and freeze for up to 3 months. Reheat in a dry skillet for 30 seconds per side.
Can I use whole wheat flour?
Replace up to half the flour with whole wheat. Add a little more water, and expect a slightly denser chapati.
How long does it take to make Chapati (Tanzanian Layered Flatbread)?
About 1 h 10 min in total: 40 min of preparation and 30 min of cooking.
How many calories are in Chapati (Tanzanian Layered Flatbread)?
About 400 kcal per serving, with 8 g of protein, 61 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 61 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 460 mg |
Estimated values, calculated from the ingredients.
