African chapati is a popular flatbread widely eaten in East African countries such as Kenya, Uganda, Tanzania, and Rwanda. It was introduced through Indian influence but has evolved into a distinct local version.
Unlike the simpler Indian chapati, East African chapati is usually richer and more layered. The dough is made from wheat flour, water, salt, and often oil (or margarine), which is kneaded, rested, then rolled, folded, and coiled before being flattened again. This technique creates soft, slightly flaky, and chewy layers.
It is typically cooked on a hot pan until golden brown spots appear and sometimes brushed with oil for extra softness and flavor.
