Tanzanian Chapati

Chapati is a beloved flatbread in Tanzanian cuisine, enjoyed with beans, vegetables, meat stews, or tea. It’s soft, slightly crispy on the outside, and full of flavor.

📝 Ingredients (for 6–8 chapatis):

3 cups all-purpose flour

1 tsp salt

1 tbsp sugar (optional, for slight sweetness)

2 tbsp canola oil (for dough)

1 cup warm water (adjust as needed)

Additional canola oil (for cooking and layering)

👩🏽‍🍳 Instructions:

Make the Dough

• In a large bowl, combine flour, salt, sugar, and 2 tbsp canola oil.

• Gradually add warm water, kneading until you get a soft, elastic dough (about 10 minutes).

• Cover and let it rest for 30–45 minutes.

• Shape the Chapati

• Divide the dough into 6–8 equal balls.

• Roll each ball into a thin circle (about 8 inches wide).

For flaky layers:

• Lightly brush with canola oil.

• Roll into a rope, coil it like a snail shell, and flatten again into a circle.

• Cook the Chapati

• Heat a nonstick or cast-iron skillet over medium heat.

• Add a few drops of canola oil.

• Place a chapati and cook 2–3 minutes per side, pressing gently with a spatula.

• Add a little oil to each side as it cooks for a golden, slightly crispy finish.

• Serve Warm

Serve with beans, curry, or tea. Delicious for breakfast, lunch, or dinner!

A stack of Tanzanian Chapatis