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Chapati (Eastern Africa Flatbread)

Chapati (Eastern Africa Flatbread)

Chapati traces its root from different parts of Eastern African countries mainly Kenya, Uganda, Mozambique and Burundi. Even though many have argued its origination comes from Asia especially India, drawing comparison to the Indian Paratha. The unleavened flatbread though similar in look has differences in the mode of preparation. It’s easy to make and enjoy with any side staple dishes like stews, curries, chillis and savoury dishes. 

Preparation Time

It takes about 1 hour and 25 minutes to prepare the Chapati.


  • 2-3 cups of white flour
  • 1 teaspoon salt
  • 1 cup of warm water (or as required)
  • Vegetable Oil (or Ghee)
  • 1 tablespoon vegetable oil
Chapati (East African flatbread)


  • Place the flour and salt in a mixing bowl; slowly mix them with water to reach a thick dough. Pour the mixture on a floured board and knead gradually for a few minutes until it’s smooth and elastic, cover it and let it rest for 30 minutes.
  • Divide and shape the dough into orange-sized balls, and sprinkle a small amount of oil into a medium-heat skillet.
  • Fry each of the orange-size balls in the skillet for 6-8 minutes until semi-brown coloured, flip and fry the other side as well.
  • Keep the cooked Chapati warm by stacking them on each other in a covered container or served hot at once.