• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Chapati Za Ngozi (Kenyan Soft-Layered Chapati)

10 May, 2018 by Tara 17 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe - Print Recipe

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.

Chapati Za Ngozi (Kenyan Soft-Layered Chapati)

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.

Chapati Za Ngozi (Kenyan Soft-Layered Chapati)

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.

Chapati Za Ngozi (Kenyan Soft-Layered Chapati)

#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)

Chapati Za Ngozi (Kenyan Soft-Layered Chapati)

Adapted from Talking to Nelly

Chapati Za Ngozi (Kenyan Soft-Layered Chapati)
Print Pin

Chapati Za Ngozi (Kenyan Soft-Layered Chapati)

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.
Cuisine Kenyan
Servings 8 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.

SaveSave

  • Facebook
  • Twitter
  • Email

Filed Under: Bread, Middle Eastern/African Tagged With: #EattheWorld, africa, african, bread, eat the world, kenya, kenyan

Previous Post: « Garlic Parmesan Roasted Carrots
Next Post: Marshmallow Whip and Marshmallow Heaven »

Reader Interactions

Comments

  1. Nicoletta Sugarlovespices

    10 May, 2018 at 11:05 am

    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! 🙂 .

    Reply
  2. Juli

    10 May, 2018 at 10:08 am

    Those looks so delicious. I loved seeing the Indian influence in the Kenyan cuisine.

    Reply
  3. Wendy

    10 May, 2018 at 10:31 am

    ooohhhh I want a piece of that bread.

    Reply
  4. Evelyne CulturEatz

    10 May, 2018 at 1:36 pm

    I was close to making these chapatis. Love the flaky layers, they look amazing. Thanks for participating!

    Reply
  5. Heather

    10 May, 2018 at 1:43 pm

    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.

    Reply
  6. Margaret@Kitchen Frau

    10 May, 2018 at 10:11 pm

    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!

    Reply
  7. Karen

    10 May, 2018 at 11:52 pm

    Oh my gosh I need to try this! This sounds wonderful. Love, love, love the layers!

    Reply
  8. Lizet Flores de Bowen

    11 May, 2018 at 11:15 am

    Delicious! My husband makes it a few times a year. It’s a party every time he makes it. Those layers! Grate recipe!

    Reply
  9. Aguy

    3 September, 2019 at 7:40 pm

    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.

    Reply
    • Tara

      3 September, 2019 at 7:48 pm

      Thanks so much for letting me know Aguy!

      Reply
  10. Mona

    12 December, 2019 at 8:00 am

    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.

    Reply
  11. Violet

    5 February, 2020 at 7:38 am

    I got one from a Kenyan family friend, wanted more. Thanks for the recipe, l can cook for myself.

    Reply
  12. Karen Mitchell

    26 March, 2020 at 4:38 am

    These look yum and I’d love to try them, but can someone give me some ideas on how and what to have them with please?

    Reply
    • Tara

      26 March, 2020 at 11:37 am

      Hi Karen! I enjoyed these 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.

      Reply
    • Mona

      8 May, 2020 at 11:53 am

      Soup I love them but am lazy to make them. Think of anything you use bread and just substitute a chappati

      Reply
  13. Kerubo

    8 May, 2020 at 10:21 am

    I followed this recipe and the results were delicious. Love chapatis. I served them with my fave accompaniment,beans.

    http://www.kitchenfrau.com/maharagwe-kenyan-beans/

    Reply
    • Tara

      8 May, 2020 at 11:01 am

      Hi Kerubo! So happy to hear and thanks for sharing!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,097 other subscribers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,097 other subscribers

Featured Recipes:

Cardamom Latte in two stone glasses with cardamom pods in the background.
Lavender Lemonade in two glasses garnished with lemon slices and rosemary.
Pastel de Queijo (Brazilian Cheese Pastry) pile on a white plate.

Privacy Policy

Copyright © 2022 Tara's Multicultural Table on the Foodie Pro Theme