Chapati Recipe
Level
Easy
Time
45 Min
SERVES
2
An easy Chapati recipe
One of our constant companions in Tanzania – chapatis! This is probably more of an equivalent of bread to us. Even though it’s not too usual, we loved our chapati with some scrambled eggs or chipsi mayei in the morning. Learn how to prepare this typical side dish with our chapati recipe!
This flatbread is a staple food of Swahili-speaking people in Tanzania. It is usually served as a side dish to vegetable or meat dishes. Chapati is not only a side dish but similar to ugali also used as a utensil to pick up food.
People across the world have their versions of chapati. It’s especially common on the sub-Indian continent. Immigrants introduced it to the Maldives, Nepal, Bangladesh, Pakistan, Sri Lanka, the Caribbean, and East Africa. Hence, you might have already tasted chapati. You might have gotten to know chapatis as shabatti, phulka, roshi or roti
Ingredients
- 2 cups of white flour
- 0.5 teaspoon of salt
- water
- oil
Instructions
How to prepare Chapatis
- Mix salt with flour and add one tablespoon of oil
- Start mixing with your hands while adding enough water to form an elastic dough without lumps
- Form 4 equal parts
- Roll one of the four portions into a circle and spread 0.5 teaspoons of oil. Roll it up, spread it and roll it again into a snail house
- Do the same for the other three portions
- Let them rest for at least 30 minutes
- Roll the balls out into circles of 13-16 cm
- Melt some oil or butter in a pan before cooking the Chapati
- Watch them bubble up as they cook rapidly
- Enjoy your hot Chapati!
My favorite African cookbooks
In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean
In this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. Through Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life.
Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent
In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa’s different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola, and more, all of which she collected with the help of relatives and family friends.
Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike
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