Kenyan Chapati with Cinnamon and Cardamom

Name: Kenyan Chapati with Cinnamon and Cardamom
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Side Dish
Ingredients: All-purpose flour; Salt; Sugar; Ground cinnamon; Ground cardamom; Vegetable oil; Warm water; Vegetable oil (for frying); Extra flour (for dusting)

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

All-purpose flour

3 cups

Salt

1 teaspoon

Sugar

1 tablespoon

Ground cinnamon

1 teaspoon

Ground cardamom

1 teaspoon

Vegetable oil

2 tablespoons

Warm water

1 ¼ cups

For Cooking

Vegetable oil (for frying)

2 tablespoons

Extra flour (for dusting)

as needed

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.

Dust 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.

Use medium heat for even cooking.

Plating & Serving