Discovering the Joy of Chapati: Uganda’s Beloved Flatbread – A Very Easy Chapati Recipe
Flatbread is eaten almost all over the world on a regular basis, and Uganda is totally on board with that! Among the many tasty treats Uganda has, chapati stands out as a beloved staple, perfect for both everyday meals and special celebrations, as a little addon to the main course.
I still remember the first time I tried chapati in Uganda. It was at a street food stand near Kajjansi. A friend of mine, who I was living with at that time when I first came to Uganda, introduced me to them both plain and as a Rolex. When I took my first bite, I was blown away by the soft, flaky texture that went perfectly with the egg and vegetables wrapped inside. From that moment, I was totally hooked, eating chapati like a proper Ugandan, and I still am to this day!
Making chapati is like a fun little art project, but let me tell you, don’t expect it to be all smooth sailing. The classic recipe is super simple: just flour, water, and a bit of salt. You knead the dough until it’s smooth and stretchy, let it chill for a bit (not too long, or you’ll lose your mind), then roll it into small balls. Each ball gets flattened into a thin circle and cooked on a hot frying pan with plenty of oil until it’s golden brown. The end result? A warm, chewy bread that’s perfect as a small side for your favorite dishes, whether it’s in Uganda or Denmark.
What I really like about chapati is how versatile it is. In Uganda, you’ll find chapati at weddings and festive gatherings, making it a bit of a star in communal meals. But it’s also a go-to for breakfast or lunch. Personally, I love my chapati either as a Rolex or with a beef stew. Sometimes I mix it up with beans making it kikomando. I mean, what’s not to love? It’s a very delightful treat!
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- Oil for frying.
- Water (as needed to form a dough)
Instructions
- In a mixing bowl, combine the all-purpose flour and salt.
- Gradually add water and knead to form a soft, pliable dough.
- After resting, divide the dough into small balls (twice the size of a golf ball).
- Roll each ball into a thin circleon a lightly floured surface.
- Heat a non-stick pan over medium heat. Cook each chapati on each side until golden brown. You should add oil as you flip the chapati, to keep it soft enough to use it for a Rolex.