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.
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.