Kenyan Layered Chapati (Soft Coiled Chapati)

Name: Kenyan Layered Chapati (Soft Coiled Chapati)
Total time: 1 h 15 min
Cuisine: Kenyan
Ingredients: 500g plain flour; 1 tsp salt; 1 tbsp caster sugar; 2 tbsp vegetable oil, for the dough; 280ml warm water; 5 tbsp vegetable oil, for rolling and cooking

Soft, flaky, golden flatbreads rolled, coiled and cooked in a pan, the Kenyan way to mop up any stew.

Time1 hr 15
LevelMedium
Costabout £0.19 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

332kcal
47.9gcarbs
2.2gof which sugars
13gfat
3.8gsaturates
6.3gprotein
1.9gfibre
0.7gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

8 chapatis

Ingredients

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500 gplain flour
1 tspsalt
1 tbspcaster sugar
2 tbspvegetable oilfor the dough
280 mlwarm water
5 tbspvegetable oilfor rolling and cooking

Method

1
Mix the flour, salt and sugar in a large bowl. Add the 2 tablespoons oil, then pour in the warm water bit by bit, mixing until a soft dough forms.
2
Knead on a lightly floured surface for 8 to 10 minutes until smooth and stretchy. Cover and rest for 30 minutes.
30 min
3
Divide the dough into 8 balls. Roll one out very thin into a rough 25 cm round. Brush all over with oil.
4
Roll the round up like a Swiss roll into a long rope, then coil the rope into a snail shape and tuck the end underneath. Repeat with the rest, then cover and rest for 15 minutes.
15 min
5
Roll each coil out flat into a round about 18 cm wide and 3 mm thick.
6
Heat a dry frying pan over a medium high heat. Cook one chapati for 1 minute, flip, brush with a little oil and cook for 1 to 2 minutes, then flip again and brush the other side. It should puff and show golden brown patches. Keep warm wrapped in a clean tea towel while you cook the rest.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.