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Nutrition Facts
Serving Size 1 (43g) Recipe makes 6 servings
Calories 158
Calories from Fat 10		(6%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 388mg		16%
Potassium 44mg		1%
Total Carbohydrate 31.8g		10%
	Dietary Fiber 1.1g	4%
	Sugars 0.1g
Protein 4.3g		8%
detailed view... how is this calculated?

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Chapati (East African Bread)

Recipe #140774 | 1 hour | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Auntie Jan
Oct 10, 2005

This is taken from the Congo Cookbook. Unleavened bread that is very popular and is served with many curry dishes. I am estimating the servings as I have not made this yet. It looks good and simple so I do plan on making.

SERVES 6 -10 (change servings and units)

Ingredients

2 cups all-purpose flour, sifted
1 teaspoon salt
1 teaspoon cooking oil
warm water, as needed

Directions

1
All ingredients should be allowed to come to room temperature if they have been in the refrigerator.
2
Mix flour and salt in a bowl.
3
Slowly mix in enough water to make a thick dough.
4
Mix in one spoonful oil.
5
Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour.
6
Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
7
Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
8
Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
9
Place in warm oven as they are done and serve with butter and any curry, stew or soup dish.

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Featured Reviews for This Recipe

From: beach bum in the Philippines

On Jan 31, 2007

this turned out great. just like an indian restaurant down the street from me. a great variety from the regular bread here in the philippines which is sweet. try adding poppy seeds for a different look and taste......

1 person found this review helpful

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From: Susie D

On Jul 17, 2006

Mine did not turn out like the photo in the silver dish. They more resembled tortillas. Next time I will leave them thicker instead of rolling so thin. Thanks Janet. It was a fun experiment and introduction to a new type of bread.

1 person found this review helpful

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From: Sudika

On Oct 13, 2005

Actually Chapatis come from India, maybe the East Africans adopted the bread and chapatis are alwasy made with wholewheat flour, not plain.

3 people found this review helpful

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From: Chef #433292

On Jan 19, 2007

I study in Kenya and my host-family's method of making chapatis is almost identical to this recipe. Some people do use whole wheat flour (brown bread flour) and are successful. Chapatis have been a part of East African cuisine for centuries, and they are as much a part of East African food as they are Indian. Also, they are slightly different than Indian chapatis.

2 people found this review helpful

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