About the dish
Chapati came to East Africa from India, but the local version is different: it is made from white wheat flour, and the dough is brushed with oil and coiled into a snail, so the cooked bread is soft, pliable and flakes into layers almost like a delicate pastry. It is cooked on a dry pan and brushed with a little oil at the end. Chapati is eaten with beans in coconut sauce, stews, greens or simply with tea. In many homes it is a Sunday and holiday dish, and in Uganda it is the base of the street-food rolex.
Main ingredients
- wheat flour
- water
- oil
- salt
- sugar
Kenya: In Kenya chapati is a Sunday and holiday treat, served with beans, stew or tea.
Tanzania: Popular in Tanzania for breakfast with tea and as a side for bean curry.
Uganda: In Uganda it is the base of the street-food rolex, chapati rolled around an omelette.
More: Wikipedia (en)
