Soft and Flaky Kenyan Chapati Recipe with Layered Dough

Instructions

1. 1

   Whisk the flour, salt, and sugar together in a large mixing bowl until well combined.

2. 2

   Make a well in the center and pour in the warm water and 3 tablespoons of oil.

3. 3

   Mix by hand or with a sturdy spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

4. 4

   Knead the dough for 8–10 minutes until it is smooth, elastic, and no longer sticking to your hands; cover and let it rest for at least 30 minutes.

5. 5

   Divide the rested dough into 8 equal-sized balls.

6. 6

   Roll each ball into a very thin, wide circle using a rolling pin.

7. 7

   Brush the surface of the circle lightly with oil, then roll the dough up tightly like a cigar to form a long rope.

8. 8

   Coil the rope into a spiral (like a snail shell) and tuck the end underneath; let these coils rest for another 15 minutes covered with a damp cloth.

9. 9

   Roll each coil out again into a circle about 1/8 inch thick.

10. 10

    Place a skillet over medium heat and cook the chapati on a dry pan for 1 minute per side until small bubbles form and it looks set.

11. 11

    Drizzle a teaspoon of oil around the edges and under the chapati, pressing down with a spatula and rotating it until golden brown spots appear on both sides.

12. 12

    Stack the cooked chapatis in an insulated container or wrap them in clean kitchen towels to keep them soft through steaming.