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FROM AFRICA & THE CARIBBEAN

Chapati

Name: Chapati
Cuisine: East Africa
Ingredients: 5 cups all-purpose flour (not self-rising); 2 cups warm water; 1 ½ teaspoon Salt; ½ cup Canola/Vegetable oil (heated then cool down) You will not use all of it.; 2 cups Extra flour for kneading

East Africa ↗Appetizers & Sides ↗

A popular unleavened pan fried flat bread found in countries like Tanzania, Uganda, Mozambique, Kenya and Burundi. Unlike the Indian chapati this variation is made with all-purpose flour. Serve with stews, vegetables and meats.

Ingredients: 5
From the kitchen: East Africa

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Ingredients

Tick off ingredients as you prepare. Quantities and notes are kept as provided by the recipe source.

0 of 5 ingredients ready

5 cups all-purpose flour (not self-rising)
2 cups warm water
1 ½ teaspoon Salt
½ cup Canola/Vegetable oil (heated then cool down) You will not use all of it.
2 cups Extra flour for kneading

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Preparation

In a large mixing bowl, measure 5 cups of flour.
In another bowl, mix salt, 3 tablespoons of oil, and 1 ½ cup of water, stir until the salt dissolves.
Pour mixture in the flour bowl. Mix well; and add the remaining water until dough becomes soft.
Knead the dough for 10 – 15 minutes; add flour if needed.
Divide in 11 to 15 equal parts (make a ball like shape), arrange them on a flat surface, and then cover with plastic wrap or a white clean cloth.
Remove ball and place on flat surface sprinkled lightly with flour. Dust rolling pin with flour to keep it form sticking. With a rolling pin, roll the dough thinner than ¼ centimeters (it’s okay if it’s not perfectly round).
Brush oil on top.
On the side facing you, make one centimeter fold, then roll forward with both two hands.
Make four. You will roll the rest as you are cooking.
Heat a non-stick pan on medium heat (use a round pancake pan). After it is heated, sprinkle a few drops of water on it. If the drops dry right away, the pan is ready.
Place the chapati you have just rolled on a heated pan. After about a minute, check the bottom of the chapati, if it is golden brown, and the top is translucent, flip it over.
Brush a little bit of oil on the top of the chapati, then check to see if the bottom is cooked and is golden brown.
If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again.
After about 30 seconds remove the chapati from the pan and put it on a plate and cover with a foil paper.

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Nutrition estimate

USDA ingredient data

Partial recipe · included ingredients only

The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.

Calculated automatically from 3 of 5 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.

Calories: 2,275 kcal
Fat: 6.1 g
Carbohydrate: 476.9 g
Protein: 64.6 g

Not included: ½ cup Canola/Vegetable oil (heated then cool down) You will not use all of it., 2 cups Extra flour for kneading.

½ cup Canola/Vegetable oil (heated then cool down) You will not use all of it.: Optional ingredients and uncertain retained amounts need a confirmed edible weight.
2 cups Extra flour for kneading: Optional ingredients and uncertain retained amounts need a confirmed edible weight.

Full nutrition label & calculation notes

Nutrition Facts

Estimated subtotal · included ingredients only

3 of 5 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.

Servings in original recipe (optional)

Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.

Amount per original recipe

Calories2,275

Estimated nutrition facts for included ingredients only
Amount per original recipe	% Daily Value*
Total Fat 6.1 g	8%
Saturated Fat 1 g	5%
Trans Fat Unavailable	—
Cholesterol 0 mg	0%
Sodium 3,519.6 mg	153%
Total Carbohydrate 476.9 g	173%
Dietary Fiber 16.9 g	60%
Total Sugars 1.7 g	—
Includes Added Sugars Unavailable	—
Protein 64.6 g	—
Vitamin D 0 µg	0%
Calcium 110.1 mg	8%
Iron 7.3 mg	41%
Potassium 669.5 mg	14%

Nutrient data notes

A nutrient amount is unavailable when any included ingredient lacks that source value.

Trans Fat: USDA data missing for All-purpose Flour.
Includes Added Sugars: USDA data missing for All-purpose Flour, Water, Salt.

* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.

— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.

Daily Value reference: FDA ↗

Ingredients used in this estimate

5 cups all-purpose flour (not self-rising)
625 g edible ingredient. USDA portion: 1 cup = 125 g.
Assumes white all-purpose, unenriched wheat flour. Choose a different food for other flour types. USDA source ↗
2 cups warm water
473.176 g edible ingredient. Converted with US volume units from USDA 1 liter = 1000 g.
Water and ice contribute no macronutrients. Unspecified ice quantity is excluded. USDA source ↗
1 ½ teaspoon Salt
9 g edible ingredient. USDA portion: 1 tsp = 6 g.
Table salt. Coarse, sea, or kosher salt can have different household weights. USDA source ↗
½ cup Canola/Vegetable oil (heated then cool down) You will not use all of it.
Excluded: Optional ingredients and uncertain retained amounts need a confirmed edible weight.
2 cups Extra flour for kneading
Excluded: Optional ingredients and uncertain retained amounts need a confirmed edible weight.

Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.

Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.

Source: USDA FoodData Central. Data retrieved 2026-11-08. These are automatically calculated estimates, not a laboratory analysis.

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Chapati

Ingredients

From the kitchen

East Africa

Ingredients

Tick off ingredients as you prepare. Quantities and notes are kept as provided by the recipe source.

0 of 5 ingredients ready

5 cups all-purpose flour (not self-rising)
2 cups warm water
1 ½ teaspoon Salt
½ cup Canola/Vegetable oil (heated then cool down) You will not use all of it.
2 cups Extra flour for kneading

Open shopping list ↗

Preparation

In a large mixing bowl, measure 5 cups of flour.
In another bowl, mix salt, 3 tablespoons of oil, and 1 ½ cup of water, stir until the salt dissolves.
Pour mixture in the flour bowl. Mix well; and add the remaining water until dough becomes soft.
Knead the dough for 10 – 15 minutes; add flour if needed.
Divide in 11 to 15 equal parts (make a ball like shape), arrange them on a flat surface, and then cover with plastic wrap or a white clean cloth.
Remove ball and place on flat surface sprinkled lightly with flour. Dust rolling pin with flour to keep it form sticking. With a rolling pin, roll the dough thinner than ¼ centimeters (it’s okay if it’s not perfectly round).
Brush oil on top.
On the side facing you, make one centimeter fold, then roll forward with both two hands.
Make four. You will roll the rest as you are cooking.
Heat a non-stick pan on medium heat (use a round pancake pan). After it is heated, sprinkle a few drops of water on it. If the drops dry right away, the pan is ready.
Place the chapati you have just rolled on a heated pan. After about a minute, check the bottom of the chapati, if it is golden brown, and the top is translucent, flip it over.
Brush a little bit of oil on the top of the chapati, then check to see if the bottom is cooked and is golden brown.
If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again.
After about 30 seconds remove the chapati from the pan and put it on a plate and cover with a foil paper.

Estimated nutrition facts for included ingredients only

Amount per original recipe

% Daily Value*

Total Fat 6.1 g

Saturated Fat 1 g

Trans Fat Unavailable

—

Cholesterol 0 mg

Sodium 3,519.6 mg

153%

Total Carbohydrate 476.9 g

173%

Dietary Fiber 16.9 g

60%

Total Sugars 1.7 g

—

Includes Added Sugars Unavailable

—

Protein 64.6 g

—

Vitamin D 0 µg

Calcium 110.1 mg

Iron 7.3 mg

41%

Potassium 669.5 mg

14%

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