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.

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

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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

1. 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.

2. Cover the dough and allow to rest at room temperature for 1-2 hours.

3. 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.

4. 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. 

5. 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. 

6. Cover the cooked chapati for a few minutes before serving.

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