How to Make Soft Kenyan Chapatis 🇰🇪

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