How to Make Soft Layered Chapati: Flaky East African Flatbread Recipe
A foolproof, large-batch recipe for ultra-soft layered East African chapatis utilizing a stand mixer. Features a hot-water hydration method and a unique warm oil-flour paste hack that guarantees distinct, flaky, pull-apart layers every single time.
Ingredients
For the main dough
- 10 cups all-purpose flour plus extra for dusting
- 2.5 tsp fine salt
- 8 tsp granulated sugar optional but recommended
- 5 cups water hot
- 1/2 cup cooking oil vegetable or canola
For the Layering & Frying
- 1/2 cup cooking oil warmed
- 3/4 cup all-purpose flour for paste
- cooking oil extra for shallow frying (approx. 1 tbsp per chapati)
Instructions
- In your stand mixer bowl fitted with a dough hook, add the salt, sugar, 1/3 cup cooking oil, and pour in the 5 cups of hot water. Stir briefly to dissolve.
- Turn the mixer on low speed and add the 10 cups of all-purpose flour in two large batches, letting it knead for 5–7 minutes until a soft, unified dough forms.
- Transfer to a lightly floured countertop and knead manually for 1-2 minutes until completely smooth and pliable.
- In a small bowl, whisk together the 1/2 cup of warmed oil and 3/4 cup of flour until it forms a completely smooth, pourable paste.
- Divide the dough into 12 to 15 equal portions and roll them into tight balls. Roll each ball out into a thin circle using a rolling pin.
- Spread a thin layer of the oil-flour paste across the circle. Roll the dough up tightly into a rope, then coil it into a snail-shell shape. Let rest for 5 minutes.
- Roll each coiled piece out a second time into an even circle about 1/8 inch thick.
- Heat a dry pan over medium-high heat. Place the chapati on the pan without oil and cook for 1-2 minutes until bubbles form, flip for 30 seconds, then remove. Repeat for all pieces.
- Return each pre-cooked chapati to the hot pan one at a time, add 1 tablespoon of oil, and shallow fry both sides until flaky, crispy, and beautifully golden-brown. Serve warm.
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