Kenyan Chapati with Cinnamon and Cardamom
Discover the Kenyan chapati with a delightful hint of cinnamon and cardamom, elevating this classic to new aromatic heights.
Preparation
Get these tasks done before you start cooking.
Making the Dough
- 1
Combine dry ingredients
In a large bowl, mix the flour, salt, sugar, cinnamon, and cardamom together.
- 2
Add oil and water
Add the vegetable oil and gradually incorporate the warm water while mixing to form a soft dough.
- 3
Knead the dough
Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
Resting the Dough
- 1
Cover dough
Cover the dough with a damp cloth.
- 2
Let it rest
Allow it to rest for 30 minutes to relax the gluten.
Tip: ⚠ Ensure the dough is well-kneaded and rested for easy rolling. 💡 If the dough is sticky, add a little more flour as you knead.
How to Make Kenyan Chapati with Cinnamon and Cardamom
Total time: 2 h · Yields 8 servings
- 1
Shaping the Chapati
Divide the dough into 8 equal portions and roll each into a ball.
- 2
Rolling Out
Flatten each ball using a rolling pin into thin, round discs, dusting with flour as needed.
- 3
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.
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