How to Make Kenyan Soft Layered Chapati

People love eating softly layered chapatis but hate making them. The excuse will always be that it’s time-consuming and it requires skills. Oh well! Maybe its true but the end result is always worth it. Right?

The truth is that making Kenyan soft layered chapati is a lot of fun but requires time. Join me and let me take you step by step into making softly layered chapatis.

Ingredients for softly layered chapati

• 3 cups of All Purpose Flour (not self-rising)
• 1 ½ cups of warm water
• 1 teaspoon of salt
• 1 teaspoon of sugar
• Vegetable oil

Method of preparing chapati

⏩In a bowl, measure three cups of flour.
⏩In another bowl, mix salt, sugar, 2 tablespoons of oil and 1 cup of water. Stir in the salt and sugar dissolve.
⏩Pour the liquid mixture above (step 2) in the flour bowl and mix well. Keep adding the remaining water until the dough becomes soft.
⏩Knead the dough for five minutes and add flour if needed.
⏩Transfer the dough to a flat surface and continue kneading and adding flour when needed for 10 minutes. Add more flour to make it thicker but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity).
⏩Return the ready chapati dough in a bowl, add some oil and knead to mix it up until it soft and not sticky. Cover the dough and leave it for 40 minutes
⏩After the 40 minutes, divide the dough into 10 to 13 equal parts making a ball like shapes. This will make them round in shape.
⏩Arrange them on a flat surface dusted with flour.
⏩Right away, pick one of the balls and place it on a flat surface
⏩With a rolling pin, roll the ball into a circular shape.
⏩Brush the circular chapati with oil on top.
⏩At the side that faces you, start folding and rolling the oiled chapati with both hands as if you are rolling a rode away from your direction.
⏩Once you have a shape that looks like a rope, create a coil-like shape
⏩Make a coiled ball and with your palm, press the ball down to make it flat.
⏩Next, with a rolling pin make a circular shape again.
On a hot pan, place the rolled out circular chapati and fry each side until its golden brown on medium heat.
(Repeat step 8 to 15 until you finish the rest chapati dough balls).

Put your cooked chapati in plastic wrap or container and cover. Serve after 20 minutes. All the best.