Chapati is a delicious traditional African flatbreads, which is especially good served with curried soups and stews. And you won't believe how easy it is to make!
I love exploring food from a variety of cultures and countries. And African and Asian foods are some of my absolute favorites.
These chapati flatbreads are a staple in both Indian and East African cuisine. And for good reason. They're totally delicious - and perfect for soaking up flavorful curries and sauces!
And best of all - they're super simple to make. I was stunned by how simple it was to make these chapati with just three ingredients - flour, salt, and water!
This chapati recipe is:
- Easy to make with just three simple ingredients.
- Soft and fluffy!
- Perfect for pairing with East African or Indian cuisine.
Serving Ideas
Try serving these chapati with this African-Style Peanut and Okra Stew or this flavorful Indian Lentil Curry. Or simply top it with a bit of this Apricot Chutney- yum!
You can even use these chapati in place of tortillas, to make your favorite sandwiches and wraps!
This recipe is originally from Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. It was reprinted with permission.
Chapati (Traditional East African Flatbread)
Ingredients
- 2 cups whole wheat pastry flour
- ½ tsp salt
- ¾ cup water or as needed
- neutral cooking oil such as safflower oil
Instructions
- Combine the flour and salt in a mixing bowl and stir together. Add water a bit at a time until the dough holds together. Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic. Place the dough in a small floured bowl and cover with a clean tea towel. Let the dough rest for 30 minutes.
- Divide the dough into 12 equal pieces and shape each into a ball. Roll out each ball of dough into a thin round, about 5 inches in diameter.
- Set a small nonstick skillet over medium heat. Use a paper towel to distribute a small amount of oil over the bottom of the skillet.
- Cook one round of dough at a time until touched with light brown spots, about 3 to 4 minutes. Flip and cook on the other side; repeat with the other balls of dough.
- Keep the chapatis warm, stacked one atop another in a covered container, until all are done. Serve at once.
Melvin Foster says
it's very simple flat bread recipe . i suggest you to add some unique ingredients