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  • Philip Munda

Chapati (Paratha)

Since human beings found out that when flour, water and fat are combined the results are starchy deliciousness we have not looked back. Every culture has a variation whether we're talking about tortilla, naan, Bao or roti they're a priceless addition to your kitchen arsenal. In Kenya there's a large Indian population and as a result what we call chapati (more similar to paratha in India) is consumed widely and is definitely a firm favourite.

Time: 1 hour

Serves: 2-4

Difficulty: Moderate


  • 3 Cups All Purpose Flour

  • 1.5 Cups Boiled Water

  • 1 Tsp Salt

  • 4 Tbsp Oil


  1. Mix the salt into the boiled water and then add to the flour in a large bowl, mix together with a wooden spoon intially then use your hand as it cools.

  2. Knead the dough for about 5 minutes adding extra flour or moisture as needed, dough should be soft and not sticking to your hands or the bowl.

  3. Add the oil, and knead again until fully absorbed. Cover with a damp cloth/cling film and rest for 30 minutes

  4. After resting pull a small handful of dough from the rest and roll it out as flat as possible (shape isn't important) then brush with oil and roll over itself so you have a long sausage shaped piece and then twist around itself to form a Cinnabon like shape. Set aside on a floured surface, continue with the rest of the dough you should end up with 6-8.

  5. Take one of your twisted pieces and roll out into a circle on a floured surface. Add to a hot pan with no oil and when it starts to bubble flip it over and oil the cooked side before flipping back over and oiling the newly cooked side.

  6. As you cook them store in tightly wrapped foil to keep warm and soft.

Happy Cooking!


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