Dish

Kenyan Chapati

Kenyan Chapati is made with flour, water, oil, and salt. The dough is kneaded until it is smooth and then rolled out into a thin circle. It is then cooked on a hot griddle until it is golden brown. Kenyan Chapati is a great source of carbohydrates and is low in fat. It is also vegan and can be made gluten-free by using a gluten-free flour.

African cuisine› East African cuisine› Kenyan cuisine

Bread› Flatbread

Origins and history

Kenyan Chapati originated in Kenya and is a staple food in the country. It is often served with stews and curries and is also eaten on its own as a snack.

Dietary considerations

Vegan, can be made gluten-free

Variations

Mandazi is a similar Kenyan flatbread that is made with a dough that is fried instead of cooked on a griddle. Ugali is a Kenyan staple food that is made with cornmeal.

Presentation and garnishing

Kenyan Chapati can be served on a plate or in a basket. It can be garnished with a drizzle of honey or a sprinkle of cinnamon.

Tips & Tricks

To make Kenyan Chapati extra soft, add a tablespoon of yogurt or milk to the dough. You can also add herbs or spices such as garlic or cumin to the dough for added flavor.

Side-dishes

Kenyan Chapati can be served with a variety of stews and curries such as beef stew or lentil curry. It can also be served with a side salad or fresh vegetables.