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Chapati Za Ngozi (Kenyan Soft-Layered Flatbread)

A recipe for Chapati Za Ngozi (Kenyan Soft-Layered Flatbread)! This unleavened flatbread is filled with flaky soft layers and pan-fried until golden.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 Chapati
Course: Bread
Cuisine: African

Ingredients

  • 3 cups (375 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons (30 milliliters) vegetable oil plus more for brushing and greasing the pan
  • 1 1/4 cups (300 milliliters) hot water

Instructions

    Cup of Yum
  1. In a large bowl, combine the flour, sugar, and salt.
  2. Make a well in the center and add the oil. Slowly mix in water until the dough comes together.
  3. Knead on a lightly floured surface just until soft and smooth. Do not overwork.
  4. Cover the dough and allow to rest at room temperature for 1-2 hours.
  5. On a lightly floured surface, divide the dough into 8 equal pieces and form into balls.
  6. Cover the pieces with a towel or plastic. Roll one ball into a flat circle as thin as possible.
  7. Brush with oil, then starting with the edge closest to you, roll up tightly using both hands to the other edge of the circle to make a rope. Roll the rope tightly end to end to create a coiled snail shape.
  8. Press down on the coiled ball, then roll out to flatten again into a thin circle about 1/8 inch (3 millimeters) thick. Repeat with remaining balls. 
  9. Place a large skillet over medium heat.
  10. Grease with vegetable oil, then add one of the flattened coiled circles. Cook until golden brown spots develop, about 2 minutes and adjusting between medium and medium low as needed, then flip to cook the other side for an additional minute.
  11. Remove to a plate and repeat with remaining circles, adding more oil as needed. 
  12. Cover the cooked chapati with a towel for a few minutes before serving.