COUNTRY:                                       KENYA

DISH:                                                 CHAPATI

CONTRIBUTED BY:                        High Commission, Mission in Pretoria



6 medium cups of wheat flour

1 medium cup of cooking oil

1 teaspoon salt

1 teaspoon sugar

3 grated carrots

1 cup hot water

The hot water should cool a bit so that it’s not too hot to burn your fingers

The carrots should be grated as it adds colour to the chapati


  1. Pour the flour into a basin and add the salt and sugar to the flour.
  2. Add the grated carrots to the flour followed by 3 tablespoon of cooking oil. Mix well.
  3. Add water, knead until all the water has been absorbed and the mixture is tough but not sticky. Allow it to rest for 20 minutes.
  4. Roll out the kneaded flour on a smooth surface with a rolling pin.
  5. After completely stretching it out divide it into several 8 straight pieces.
  6. Use a sharp knife to cut the kneaded flour horizontally into several different pieces.
  7. For each piece roll the piece clockwise and then firmly press the rolled piece together to form a ball.
  8. Roll out each ball into round flat pieces using the rolling pin.
  9. Heat a flat pan.
  10. Place one of the pieces of chapati on the pan and apply oil on both sides until it turns brown.
  11. Repeat with all the chapati.