Kenyan Chapati with Cinnamon and Cardamom
A flavorful twist on traditional Kenyan chapati
Discover the Kenyan chapati with a delightful hint of cinnamon and cardamom, elevating this classic to new aromatic heights.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Dough
For Cooking
Preparation
Making the Dough
Combine dry ingredients
In a large bowl, mix the flour, salt, sugar, cinnamon, and cardamom together.
Add oil and water
Add the vegetable oil and gradually incorporate the warm water while mixing to form a soft dough.
Knead the dough
Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
Resting the Dough
Cover dough
Cover the dough with a damp cloth.
Let it rest
Allow it to rest for 30 minutes to relax the gluten.
⚠ Ensure the dough is well-kneaded and rested for easy rolling. 💡 If the dough is sticky, add a little more flour as you knead.
Cooking Process
Shaping the Chapati
Divide the dough into 8 equal portions and roll each into a ball.
Rolling Out
Flatten each ball using a rolling pin into thin, round discs, dusting with flour as needed.
Pan-frying
Heat vegetable oil in a pan over medium heat. Cook each chapati for about 2 minutes on each side until golden brown and slightly puffed.
Plating & Serving
Kenyan Chapati with Cinnamon and Cardamom
Kenyan Chapati with Cinnamon and Cardamom
Serving
Serve warm by stacking neatly on a plate lined with a cloth to retain warmth.