Ugandan Chapati (Chapati)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 500 g (4 cups)
- Warm water — 280 ml (1 1/8 cups)
- Fine salt — 1 tsp
- Sugar — 1 tsp
- Vegetable oil, plus extra for cooking and layering — 5 tbsp
Method
- Mix the flour, salt and sugar in a bowl. Add the warm water and 2 tbsp oil, and knead into a smooth, soft dough for about 8 minutes.
- Cover and rest for 20 minutes.
- Divide the dough into 8 pieces. Roll each piece out thinly, brush with a little oil, then roll it up into a tight coil and flatten again.
- Roll each coil out once more into a thin round, about 20cm (8in) across.
- Heat a dry griddle over medium heat. Cook each chapati for 1-2 minutes per side, brushing lightly with oil, until golden brown spots appear and it is cooked through.
- Stack the cooked chapatis under a clean cloth to keep them warm and soft until serving.
Introduction: Chapati arrived in Uganda through South Asian communities and has become one of the country's favourite everyday breads, eaten alongside beans, stews or rolled into a rolex.
Cultural Background: Chapati arrived in Uganda through South Asian communities and has become one of the country's favourite everyday breads, eaten alongside beans, stews or rolled into a rolex. Ugandan chapati is typically softer and slightly more oily than some other regional versions, layered through careful rolling and folding.
Tips: The coiling and re-rolling step is what creates the soft, layered texture typical of Ugandan chapati. Cook over medium heat, not too high, so the chapati cooks through without burning before it puffs.
Variations: Add a pinch of ground cumin to the dough for a subtly spiced version. Use whole wheat flour for a heartier, more traditional South Asian-style chapati. Naturally vegetarian as written. Naturally vegan as written; contains no animal products.
Storage: Store wrapped at room temperature for up to 2 days, or refrigerate for up to 4 days.
Reheating: Reheat in a dry pan over medium heat for 30-45 seconds per side.
FAQs:
Q: Why is my chapati tough rather than soft and layered?
A: This is usually because the dough wasn't rested long enough, or the coiling and re-rolling step was skipped, which is what builds the soft layers.
Q: Can chapati be frozen?
A: Yes, stack with parchment paper between each and freeze for up to 1 month; thaw and reheat in a dry pan.
- All-purpose flour — 500 g (4 cups)
- Warm water — 280 ml (1 1/8 cups)
- Fine salt — 1 tsp
- Sugar — 1 tsp
- Vegetable oil, plus extra for cooking and layering — 5 tbsp
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