African Breads: Difference between revisions

  I've been honing the art of making chapati—the soft unleavened savory flatbread commonly served alongside meals in several East African nations—since my childhood in Kenya and I’ve been fortunate to pick up many tips and tricks from various family members along the way. The cooking process for chapati is relatively simple in theory: A one-bowl dough is mixed by hand, rested briefly, rolled, shaped, and cooked for just a few minutes on the stovetop. But I know from experience that it can take a bit of practice to nail the right technique to get this unleavened savory flatbread pillowy-soft and filled with flaky layers.

Most Kenyan families cook chapati a couple of times a week for supper. My grandmother makes the best chapati I've ever had, and after years of practice, I've come up with a method that allows me to replicate my grandmother's version every time. I typically make it at least once a month to keep my skills sharp and with the tips and recipe I'm sharing here, you can learn the art of making the best chapati too.