Most people make brown chapatis, sure, but they’re often a mix of brown and white flour, usually in a 1:1 ratio. But what if you want to go all-in with just brown flour? That’s exactly what this post and recipe are about! The reason people blend brown and white flour is to get softer chapatis.…
Every region has its own version of flatbread, each with its unique twist. In East Africa, it’s known as chapati, while in India, it’s called roti. In Somalia, you’ll find it as sabaayad or kimis. Although these flatbreads share a common concept, the preparation methods vary significantly, leading to distinct flavors and textures. Take Kenyan…
Chapati and beans is a Kenyan cuisine commonly referred to as Chapo-Beans. In campus, this is the default lunch dish while the default dinner is Ugali Mayai (Ugali and Egg Stew). Someone on Twitter said; “After campus, you will have eaten at least 3,000 chapatis and over 250 kg of beans” and I couldn’t agree more. Before we…
Chapati comprises 3 main ingredients: flour, water, and oil. The English name for chapati is; flatbread. Chapatis are originally from India and were introduced to Africa by Indian immigrants. Ingredients are combined and kneaded till soft, rolled out to circles, and pan-toasted(with oil). The resulting chapatis are aromatic, tasty, and filling. Also, a good accompaniment for…