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Loading...Tanzanian chapati is a soft, lightly oiled flatbread that is a beloved street food across Tanzania and Zanzibar. Slightly thicker and richer than its South Asian cousin, it is folded and rolled to create tender flaky layers and fried on a hot pan with a generous drizzle of oil. Serve it torn and dipped into bean stews, coconut curries, or simply alongside a cup of spiced tea.
Prep Time40 mins
Cook Time20 mins
Total Time60 mins
Servings8
Yield8 flatbreads
Nutrition Facts
Per serving (estimated)
- 240 kcalCalories
- 9 gFat
- 1.5 gSaturated Fat
- 35 gCarbs
- 1.5 gFiber
- 1 gSugar
- 5 gProtein
- 290 mgSodium
- 65 mgPotassium
- 15 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the dough
- 3 cups (390 g) all-purpose flour, plus extra for dusting
- 1 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 2 tablespoons vegetable oil, plus extra for brushing
- 1 cup (240 ml) warm water, as needed
- 1/3 cup (80 ml) vegetable oil or melted ghee, for frying
Directions
- In a large mixing bowl, whisk together the flour, salt, and sugar. Add the 2 tablespoons of oil and rub it into the flour with your fingertips until the mixture looks like fine crumbs.
- Gradually pour in the warm water while mixing with a wooden spoon or your hand, until a soft, slightly tacky dough comes together. Add a tablespoon at a time if it feels dry, or dust with a little flour if it sticks.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and pliable. Coat with a thin layer of oil, return to the bowl, cover with a damp kitchen towel, and let rest for 30 minutes.
- Divide the rested dough into 8 equal balls (about 75 g each). Keep the balls covered with a damp towel so they do not form a skin.
- Working one ball at a time on a lightly oiled surface, roll it into a thin round about 8 inches (20 cm) wide. Brush the surface with oil, fold the two sides into the center, then fold again into a small square or roll it up like a cigar, coil into a spiral, and flatten. Re-roll the shaped piece into a 7-inch round about 1/8 inch thick.
- Heat a cast-iron skillet or heavy frying pan over medium-high heat until hot. Place one flatbread in the dry pan and cook for about 30 seconds, until small bubbles appear and the underside shows light golden spots.
- Flip the flatbread, drizzle about 1 teaspoon of oil over the top, and cook for 45 to 60 seconds while pressing gently with a spatula to encourage puffing and even browning.
- Flip once more, drizzle another teaspoon of oil around the edges, and cook until both sides are golden-brown with small charred spots. Transfer to a clean kitchen towel and fold the towel over to keep warm while you shape and cook the remaining flatbreads.
Cook’s Notes
- For an even more authentic flavor and color, swap up to half the all-purpose flour for whole-wheat atta flour if you can find it.
- Do not skip the resting step — relaxed gluten is what lets you roll the dough paper thin without it snapping back.
- If a chapati resists rolling out, cover it and let it rest another 5 minutes before continuing; do not force it with more pressure.
- Keep your pan at medium-high: too hot and the outside burns before the layers cook through; too low and the bread dries out instead of puffing.
- Leftover chapatis keep well in a sealed bag at room temperature for 2 days — reheat in a dry hot pan for a few seconds per side to restore softness.
