The first time I made these, my thoughts were, 'Hmmm these are something else!' They are surprisingly flexible, and very moreish. It does seem like a bit of faf making them, but definitely worth it. If you’ve ever had the pleasure of tearing into a warm, flaky Kenyan Chapati (affectionately called 'chapo'), you know it’s less of a side dish and more of the main event.
While they share an ancestor with the Indian paratha, Kenyan chapos have evolved into a distinct culinary icon. Here is how I’d describe the experience:
The Texture: Layered Perfection, hhe hallmark of a well-made chapo is the layering (coiling).
The Outside: Golden-brown with distinct 'freckles' or charred spots from the hot skillet. It should have a slight, buttery crispness.
The Inside: This is where the magic happens. A perfect chapo is soft, stretchy, and can be peeled apart into thin, translucent layers. If it’s stiff like a cracker, something went wrong in the kitchen!
The Flavor: Subtly Rich, unlike a plain tortilla, a Kenyan chapati has a rich, savory profile. Fat is key, made with plenty of oil (or ghee), giving it a satisfying richness.
You don't eat a chapo with a knife and fork. It is a tactile experience; you tear off a piece, fold it into a scoop, and use it to hitch a ride for some beef stew, or coleslaw, or fill it with a selection of things from the table.
It’s richness makes it highly versatile, just as good at 7AM with a cup of chai, as it is at 7PM wrapped around a pork & red pepper filling.
wild garlic chapos
chapos - kenyan style chapati
IngredientsMakes: 900g (6)
| 260g | wild garlic | ||
| 10g | butter | ||
| 200g | water | ||
| 450g | chapatti flour | ||
| 8g | salt | ||
| 5g | sugar | ||
| 25g | veg oil | ||
| 76g | olive oil / ghee |
| Remove the stalks from the leaves until you have 260g leaves, chop them up & wilt them with some butter. |
| Place into a blender jug on zero'd scales and top up with cold water until the contents weigh 320g. |
| Blend until smooth. |
| Place all the ingredients except the olive oil / ghee, into a standing mixer. |
| Mix the dough S1 / 1m, then knead S2 / 5m. The speeds on mine go up to 6 for context. |
| Then rest for 30-40mins w/ a lid on the container. |
| Fold the dough into itself for a minute or two to strengthen it. |
| Divide in 6 portions. |
| Fold each into itself into a ball. |
| Roll into a long rectangle, drizzle w/ a little oil & dust w/ flour. |
| Roll the rectangle into a sausage, then roll the sausage into a swirl - like a cinnamon swirl. |
| Roll it flat, drizzle with oil & lob it onto the oil glazed skillet. |
| Cook on a medium high heat until it's started to bubble, and getting crispy and brown then turn it. |
Then get on with the next one while it cooks.       For plain chapos it's the same process: Make the dough from 450g chapatti flour, 8g salt, 5g sugar, 25g veg oil, 280g water and fold in the rest of the fat - 76g olive oil / ghee - during the rolling process.      |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
