PREP TIME: 15mins COOKING TIME: 50mins

Flaky, crispy and fluffy, I am in love with these East African Chapatis, very similar to a Malabar paratha from South India.

I stumbled upon a few recipes when I was looking for some inspiration for an African curry. Thank you africanbites for some great visual guidelines, although I found the dough in this recipe, way to wet to work with, so I created my own!

You have the option to cook the chapatis without adding layers but I do urge you to give the below recipe a try! Peeling away layer by layer of hot crispy and flaky bread whilst dunking into a rich dal is one of life’s greatest pleasures!

Getting Ahead: Dough can be made and shaped into coils the day before.

WHAT YOU WILL NEED

A non stick frying pan, pastry brush (opt), a rolling pin and generously floured plate.

INGREDIENTS
  • 2 cups plain flour (lots more for flouring)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons melted ghee
  • (plus) 4 tablespoons melted ghee

 

METHOD
  1. In a large bowl add the flour, sugar, salt and ghee. Start by adding the water,  add just enough water to make a soft and sticky dough. You might not need all the water.
  2. Place the dough on a heavily floured surface and knead for about 5-8 minutes until you have a soft, elastic and smooth dough.
  3. Divide the dough into 6 pieces, cover and let it rest for 20 minutes.
  4. Using a rolling pin, roll out each piece of dough into a rough circle. They do not have to be perfect circles. You can now continue to cook your chapatis as per step 9 if not adding layers.
  5. Lightly brush each circle with ghee on one side and place the dough, ghee side down, onto a heavily floured plate.
  6. Turn the dough over onto a wooden board or work surface, ghee side down and lightly shake off excess flour (with some flour remaining) on the opposite side. Brush with ghee and both sides should now have been brushed with ghee.
  7. Shape dough like you would shape a paper fan or simply roll into a cigar shape. Roll the fan or cigar shape into a tight coil (looking like a snail shell). Continue to shape all the circles, place on a plate and rest, covered for 20 minutes. (see pic)
  8. Gently flatten each coiled piece with your hands and roll into thickish circles about 1/2 cm thick.
  9. Place a non stick frying pan on a medium heat, when hot, add little oil to the pan followed by your paratha. Cook for around 2-3 minutes per side, pressing down with a spatula, until golden and starting to crisp up around the edges. Serve warm and enjoy.

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PREP TIME: 15mins COOKING TIME: 50mins

Flaky, crispy and fluffy, I am in love with these East African Chapatis, very similar to a Malabar paratha from South India.

I stumbled upon a few recipes when I was looking for some inspiration for an African curry. Thank you africanbites for some great visual guidelines, although I found the dough in this recipe, way to wet to work with, so I created my own!

You have the option to cook the chapatis without adding layers but I do urge you to give the below recipe a try! Peeling away layer by layer of hot crispy and flaky bread whilst dunking into a rich dal is one of life’s greatest pleasures!

Getting Ahead: Dough can be made and shaped into coils the day before.

WHAT YOU WILL NEED

A non stick frying pan, pastry brush (opt), a rolling pin and generously floured plate.

INGREDIENTS

  • 2 cups plain flour (lots more for flouring)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons melted ghee
  • (plus) 4 tablespoons melted ghee

 

METHOD

  1. In a large bowl add the flour, sugar, salt and ghee. Start by adding the water,  add just enough water to make a soft and sticky dough. You might not need all the water.
  2. Place the dough on a heavily floured surface and knead for about 5-8 minutes until you have a soft, elastic and smooth dough.
  3. Divide the dough into 6 pieces, cover and let it rest for 20 minutes.
  4. Using a rolling pin, roll out each piece of dough into a rough circle. They do not have to be perfect circles. You can now continue to cook your chapatis as per step 9 if not adding layers.
  5. Lightly brush each circle with ghee on one side and place the dough, ghee side down, onto a heavily floured plate.
  6. Turn the dough over onto a wooden board or work surface, ghee side down and lightly shake off excess flour (with some flour remaining) on the opposite side. Brush with ghee and both sides should now have been brushed with ghee.
  7. Shape dough like you would shape a paper fan or simply roll into a cigar shape. Roll the fan or cigar shape into a tight coil (looking like a snail shell). Continue to shape all the circles, place on a plate and rest, covered for 20 minutes. (see pic)
  8. Gently flatten each coiled piece with your hands and roll into thickish circles about 1/2 cm thick.
  9. Place a non stick frying pan on a medium heat, when hot, add little oil to the pan followed by your paratha. Cook for around 2-3 minutes per side, pressing down with a spatula, until golden and starting to crisp up around the edges. Serve warm and enjoy.

Print Friendly, PDF & Email