Kenyan Style Chapati

Kenya is know for many things, but many may not know that there are areas of Kenya that are heavily  influenced by the Indian culture and food is one such influence. One food that comes to mind is  Chapati or better yet Kenyan Style Chapati.

Quick Background Story 

Indian flat breads are among one of the most tasty flat breads out there. Whether it is a chapati, roti, or the well known flatbread, naan… there is so much flavor that can be packed in these breads.

This Indian inspired Kenyan Chapati is also among one of the best tasting of flat breads out there.


Homemade is Best!

If you are privileged to have them made fresh or homemade, you are guaranteed to fall in love with these awesome meal additions.

Kenyan Style Chapati or Chapati made with a Kenyan twist is a fantastic addition to the endless world of flat breads.

So let’s get started with a great and simple recipe you can make at home.




2 cups all purpose flour
1/2 Durum Wheat Flour (regular wheat flour can be substituted)
1 1/2 cup warm water
3 Tbsp Peanut Oil or Melted Ghee
1 1/2 tsp salt
1 1/4 tsp sugar (optional)




In a medium or large bowl, mix all-purpose flour with Durum Wheat flour and salt. If you are feeling creative you can add in dried or powdered herbs.

Stir in warm water and peanut oil (or any oil of your choice if you are allergic to peanut). Mix until a slightly sticky dough forms.

On a floured surface, knead the dough for 10 minutes.

Divide dough into 10 parts. Let rest 5 to 10 minutes.

Using your hands, gently pat balls of dough into 6 to 7 inch disks. Or you can roll out your dough with a French rolling pin or a regular rolling pin onto a lightly floured surface.

Thickness should be a little less than 1/4″ thick.

Using a 10 inch cast-iron skillet or larger, heated over medium heat, cook each flat bread until lightly browned. This should take about a minute or two for each side depending on how hot your skillet has been heated.

Keep the chapatis warm by wrapping them in a towel.

They can be stored in a tortilla warmer up to three days. However, we prefer to enjoy flat breads the same day they are made.

Enjoy and let us know how your version turns out.

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