Chapati Za Ngozi (Kenyan Soft-Layered Flatbread)

A recipe for Chapati Za Ngozi (Kenyan Soft-Layered Flatbread)! This unleavened flatbread is filled with flaky soft layers and pan-fried until golden.

Eat the World

Today is my second month participating in the #EattheWorld Recipe Challenge created by Evelyne of CulturEatz! 

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 Flatbread) for the event.

Chapati Za Ngozi (Kenyan Soft-Layered Flatbread)

I first came across Chapati Za Ngozi (Kenyan Soft-Layered Flatbread) over on Talking to Nelly (no longer active) and enjoyed it with Chai ya Tangawizi (Kenyan Ginger Tea).

They can also be served with stews and other meals such as Sukuma Wiki. In Uganda, roll the bread up with a vegetable omelet to make a Rolex.

Forming the Layered Flatbread

This Chapati Za Ngozi is 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 (I prefer two, but set aside at least an hour to make the dough easier to stretch), individual pieces are flattened into a thin circle, brushed with more oil, rolled up, twisted 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 Chapatis.

I brushed the bread with oil, but also came across a couple of recipes that use ghee. 

A Few Chapati Za Ngozi Tips

Slowly add the water to the flour to form a soft dough. You may not need the full 1 1/4 cups (300 milliliters) or you may need a little more.

If too sticky, add just enough flour to handle. Take care not to add too much or the flatbread will become tough.

Cover the dough and allow it to rest for 1-2 hours at room temperature. This will make it easier to roll into a thin circle and shape without pulling back.

Try to get the dough as thin as possible without tearing. If the bread does tear a little, gently pull a little dough over it to form a patch. A small hole here and there won’t be noticeable with all the layers.

After cooking on the pan until golden, transfer the Chapati to a plate and cover with a towel for a few minutes. This will keep them soft.

The Chapati Za Ngozi are best served the day they are made, but you can freeze them in an airtight bag for up to a month.

Place in a 350˚F (180˚C) oven or microwave for 1-2 minutes until heated through to soften straight from the freezer.

Check out what everyone else made:

• Kenyan Pilau from A Day in the Life on the Farm
• Kuku Paka + Irio from Culinary Adventures with Camilla
• Chapati Za Ngozi (Kenyan Soft-Layered Flatbread) from Tara’s Multicultural Table
• Maharagwe with Ugali (Kenyan Red Beans in Tomato Coconut Sauce) from Kitchen Frau
• Crunchy N’Dizi from Amy’s Cooking Adventures
• Irio from Based on a True Story
• Nyama Choma from Pandemonium Noshery
• Mango Ice Cream with Pineapple Rum Sauce (Coupe Mount Kenya) from Sugar Love Spices
• Uji (Kenyan Fermented Porridge) from CulturEatz

Chapati Za Ngozi (Kenyan Soft-Layered Flatbread) Recipe

Adapted from Talking to Nelly

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5 from 4 votes

Chapati Za Ngozi (Kenyan Soft-Layered Flatbread)

A recipe for Chapati Za Ngozi (Kenyan Soft-Layered Flatbread)! This unleavened flatbread is filled with flaky soft layers and pan-fried until golden.

Course Bread

Cuisine Kenyan

Keyword bread, flatbread, Kenya, Kenyan

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8 Chapati

Ingredients

• 3 cups (375 grams) all-purpose flour
• 1 tablespoon (12 grams) granulated sugar
• 1 teaspoon salt
• 2 tablespoons (30 milliliters) vegetable oil plus more for brushing and greasing the pan
• 1 1/4 cups (300 milliliters) hot water

Instructions

• In a large bowl, combine the flour, sugar, and salt.
• Make a well in the center and add the oil. Slowly mix in 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 (3 millimeters) thick. Repeat with remaining balls. 
• Place a large skillet over medium heat.
• Grease with vegetable oil, then add one of the flattened coiled circles. Cook until golden brown spots develop, about 2 minutes and adjusting between medium and medium low as needed, 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 with a towel for a few minutes before serving.

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