Coconut Chapatis

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This is an East African bread that is served as a snack or an accompaniment to a meal.

Preparation time:
Cooking time: 5

Difficulty: Easy - for beginners
Serves: 5

Dietary guidance: v v n d 

Tags: easy · bread · fry · pan ·


4 Cups Flour (I used half wheat half white)
1 1/2 teaspoons salt
1 1/4 cups coconut milk
vegetable oil, for shallow frying


1. Place the flour and salt in a large bowl and gradually stir in the coconut milk to make a soft dough. Bring together with your hands.

2. Turn the dough out on to a floured work surface and knead with your hands to form a firm but pliable dough, adding more flour if the dough is on the sticky side.
4 Brush the rounds with oil, and twist into a ring, tucking the ends into the middle. Place on a floured board and set aside for 15 minutes.

5. Roll out each of the dough rings to 8 inch rounds. Brush a heavy non stick frying pan with oil and cook the chapatis for 3-4 minutes on each side until golden brown.

The bread was a hit with T. I think he ate two before dinner was even ready.


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