Recipe for Chapati Za Ngozi- an unleavened Kenyan flatbread filled with flaky soft layers and pan-fried until golden. Perfect for pairing with tea for a light breakfast or alongside stews.
Today is my second month participating in the #EattheWorld Recipe Challenge created by Evelyne of Culture Eatz! Each month we are assigned a different country (previous months include Cuba, Ireland, and Thailand) as inspiration and post on the 10th. This month, we are celebrating Kenyan food and I made Chapati Za Ngozi (Kenyan Soft-Layered Chapati) for the event.
I enjoyed these thin and flaky Chapati for breakfast with Chai ya Tangawizi (Kenyan Ginger Tea). They can also be served with stews and other meals like Sukuma Wiki. In Uganda, roll up with a vegetable omelet to make a Rolex.
These Chapati Za Ngozi are made in a similar manner to the Kyrgyz Katama (Swirled Onion Flatbread). After mixing the dough and allowing it to rest for a couple of hours (at least an hour to make the dough easier to stretch), pieces are flattened into a thin circle, brushed with oil, rolled up, rolled again in a coiled snail-like pattern, then flattened into a thin circle again. This creates the characteristic flaky texture. I divided the dough into 8 equal pieces, but you can also divide it into 10 pieces to make smaller Chapati. Looking for a more basic Chapati (Chapos) without the layers? Try Nelly’s recipe here.
I brushed the Chapati with oil, but also came across a couple of recipes that use ghee. The Chapati are best served the day they are made, but you can freeze them in an airtight bag for up to a month. Cook in a 350˚F oven or microwave for 1-2 minutes until heated through to soften straight from the freezer.
#EatTheWorld
Check out all the wonderful Kenyan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Wendy: Kenyan Pilau
Camilla: Kuku Paka + Irio
Tara: Chapati Za Ngozi (Kenyan Soft-Layered Chapati)
Margaret: Maharagwe & Ugali (Red Beans in Creamy Coconut Sauce with Cornmeal Slices)
Amy: Crunchy N’Dizi
Heather: Irio
Juli: Nyama Choma
Loreto and Nicoletta: Mango Ice Cream with Pineapple Rum Sauce (Coupe Mount Kenya)
Evelyne: Uji, a Kenyan Fermented Porridge
Chapati Za Ngozi (Kenyan Soft-Layered Chapati)
Adapted from Talking to Nelly
Chapati Za Ngozi (Kenyan Soft-Layered Chapati)
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 tablespoons vegetable oil plus more for brushing and greasing the pan
- 1 1/2 cups hot water
Instructions
- In a large bowl, combine the flour, salt, and sugar. Make a well in the center and mix in the oil and water until the dough comes together. Knead on a lightly floured surface just until soft and smooth. Do not overwork.
- Cover the dough and allow to rest at room temperature for 1-2 hours.
- On a lightly floured surface, divide the dough into 8 equal pieces and form into balls. Cover the pieces with a towel or plastic. Roll one ball into a flat circle as thin as possible. Brush with oil, then starting with the edge closest to you, roll up tightly using both hands to the other edge of the circle to make a rope. Roll the rope tightly end to end to create a coiled snail shape.
- Press down on the coiled ball, then roll out to flatten again into a thin circle about 1/8 inch thick. Repeat with remaining balls.
- Place a large skillet over medium heat. Oil lightly, then add one of the flattened coiled circles. Cook until golden brown spots develop, 2-3 minutes, then flip to cook the other side for an additional minute. Remove to a plate and repeat with remaining circles, adding more oil as needed.
- Cover the cooked chapati for a few minutes before serving.
Juli
Those looks so delicious. I loved seeing the Indian influence in the Kenyan cuisine.
Wendy
ooohhhh I want a piece of that bread.
Nicoletta Sugarlovespices
This chapati looks wonderful! It is interesting to serve it at breakfast with tea, but I can see it alongside rice and veggies so well! 🙂 .
Evelyne CulturEatz
I was close to making these chapatis. Love the flaky layers, they look amazing. Thanks for participating!
Heather
This is an interesting recipe. I can never get breads to turn out right but this seems do able. I’ll have to give it a try.
Margaret@Kitchen Frau
MMMM, I can just imagine the flaky layers in those flatbreads. They remind me of green onion cakes. I love that you can serve these with a cup of sweet tea, too. I imagine they’d be good spread with butter and a sprinkle of cinnamon and sugar if they’re served with a hot cup of tea or coffee. You’ve made them sound quite easy to make. Thanks!
Karen
Oh my gosh I need to try this! This sounds wonderful. Love, love, love the layers!
Lizet Flores de Bowen
Delicious! My husband makes it a few times a year. It’s a party every time he makes it. Those layers! Grate recipe!
Aguy
These look great and the picture showing how to roll them to form the flaky layers is great. Just an FYI, true Kenyan chapatis are cooked with lots more oil. Watching Kenyans cook them, you basically add a Tbsp to the pan, put in the chapati, add another Tbsp of oil on top. Once the once is browned, flip and brown the other side. Not as healthy but much more authentic.
Tara
Thanks so much for letting me know Aguy!
Mona
A friend who is Kenyan when she makes them she puts them in between two dish cloths. When she has a few she rolls them to keep them flexible. I prefer to make with Ghee.