Making Kenyan soft layered chapati is a lot of fun but requires time. No wonder many people prefer direct chapati.
Making layered chapati also need some skills to get those layers on the chapatti. One of the amazing things about layered chapati is that they are soft and very tasty.
To make soft layered chapati the Kenyan way, you need all-purpose flour, water, salt, sugar, and oil. So, let’s head to the kitchen and make these chapatis (chapos)
Don’t worry if your first time seems too long and complicated. Trust me, during your second or third time, you will notice it’s a very short process.
3 cups of All-Purpose Flour ( not self-rising), plus extra for kneading and dusting
1 ½ cups of warm water
1 tsp of salt
1 tsp of sugar
Enough Vegetable oil for frying
In a bowl, measure three cups of flour.
In another bowl, mix salt, sugar, 2 tbps of oil and 1 cup of water. Stir until the salt and sugar dissolve.
Pour the liquid mixture above (step 2) in the flour bowl and mix well. Keep adding the remaining water until the dough becomes soft.
Knead the dough for five minutes and add flour if needed.
Transfer the dough on a flat surface and continue kneading and adding flour when needed for 10 minutes. Add more flour to make it thicker but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity).
After the 40 minutes, divide the dough into 10 to 13 equal parts making ball-like shapes. Arrange them in a flat surface dusted with flour.
Right away, pick one of the balls and place it on a flat surface
With a rolling pin, roll the ball to a circular shape.
Brush the circular chapati with oil on top.
At the side that faces you, start folding and rolling the oiled chapati with both hands as if you are rolling a rode away from your direction.
Once you have a shape that looks like a rope, create a coil-like shape.
Make a coiled ball and with your palm, press the ball down to make it flat
Next, with a rolling pin make a circular shape again.
In a hot pan, place the rolled out circular chapati and fry each side until its golden brown on medium heat. (Repeat step 8 to 15 until you finish the rest of the chapati dough balls).
Put your cooked chapati in plastic wrap or container and cover.
Serve after 20 minutes.
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