UGANDA · OBOM’S KITCHEN
Chapaati
A flaky, layered, unyeasted flatbread shared across Uganda, Kenya, Tanzania and the Swahili coast.
The Story
Chapaati is an unyeasted, flaky flatbread that reflects centuries of trade across the Indian Ocean. Its arrival in East Africa is linked to that maritime exchange and to South Asian workers who came along the East African railway corridor in the 19th century.
Today it is shared widely across Uganda, Kenya, Tanzania, Rwanda and the Swahili coast. In Kampala it has become an iconic street food, rolled around an omelette and tomatoes to make the “Rolex”. At weddings and family gatherings it returns to its classic role, served beside rich meat stews and peanut sauce.
Ingredients
- Wheat flour (all-purpose)
- Vegetable cooking oil, for the dough and the pan
- Salt
- Water
Method
1. Mix the flour, water, salt and a little oil into a soft dough.
2. Rest the dough, then roll it out.
3. Brush with oil, coil, and roll flat.
4. Cook on a hot griddle (tawa) until golden and layered.
Cook’s note
The more oil layered into the dough and used on the pan, the flakier the chapaati, and the higher its fat content.
Allergens
Contains wheat (gluten).
Nutrition notes
Provides carbohydrate, plant protein, iron and B vitamins.
Fat content depends on the oil used and how much the chapaati absorbs while cooking.
Full nutrition values to follow.