Kenyan chapati is super soft and tasty. It is a layered chapati made entirely with all purpose flour. A lot of oil is used to make the layers flaky. I compromise. I use the all purpose flour but go easy on the oil/ghee. The layers in my chapati are clearly visible but are not as flaky as they could be.
Recipe adapted from here
You will need
4 cups all purpose flour
1 tbsp. olive oil
1 1/2 tsp. salt
1 tsp sugar
1 1/2 cups warm water
oil when roasting
Sift the flour, sugar and salt into a mixing bowl. Add oil and rub it into the flour. Use warm water to mix the dough adding a little water at a time until you have a soft ball. Knead the dough for 20-25 minutes. Take a couple drops of oil in the palm of your hand and rub it all over the dough. Wrap in plastic wrap and keep aside for half an hour.
The dough will be soft but will dry out quickly. Divide the dough into 6 equal portions. Each portion will give you a chapati that is 8-9 inch in diameter. If you prefer smaller chapatis divide the dough into 8 or 10 portions. Use one portion keeping the others wrapped in the plastic wrap. On a floured surface roll the portion of dough into a large disc of 8 inch in diameter.
Brush the surface with oil. Sprinkle with dough and spread it all over the surface. Now fold the chapati accordion style starting from the center.
Hold on to one end and twirl the other end around until you have a disc. Tuck the loose end into the center.
Press flat and keep aside. Repeat with the other portions of dough. Let it sit for another half hour.
Heat a griddle pan on high. Roll out one of the portions of dough into a disc about 8-9 inches in diameter.
Place it on the hot griddle pan. After about 5 seconds flip it over.
Brush oil on the surface and flip it over after another 5 seconds. Brush oil on the surface now on the top. When the underside has brown spots all over flip it over. When both sides have brown spots take it off heat and keep it covered so it remains soft.
Repeat for all the portions of dough. Serve hot.
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