Super Soft And Layered Milk Chapati

Chapati Laini Za Maziwa Ya Unga


4 cups {1/2 kg} all-purpose flour (or whole-wheat flour, or a mixture of the two), sifted
1 teaspoons salt or to taste
1 teaspoon sugar
2 tablespoons ghee or oil or mixed oil and ghee {very hot}
3 tablespoons of powdered milk {Nido}
1 and 1/2 to 2 cold water {add bit by bit until you get the right size of the dough}
Cooking oil or ghee for cooking


A} Mix all dry ingredients well.
B} Add 2 tablespoons of very hot ghee or oil or mixture of oil and ghee to the flour mixture and mix in with a spoon while still hot, then use your hands until flour feels a little bit like sand
C} Slowly mix in enough cold water to make thick dough.
D} Knead dough on a cool surface for a few minutes, while adding a few spoons of dry flour if needed. Kneed it for about 10 to 20 minutes or use electric mixer until the dough is well mixed
E} Return the dough into the bowl, cover with a clean cloth, and let it rest for 20 to 30 minutes.
F} Divide the dough into equal orange-sized balls. Roll out 1 ball into a circle, it doesn’t have to be perfect, try to get it as round as you can and spread 1/2 teaspoon ghee over it.
G} Now stretch it out a bit gently, you don’t want to tear it, all you need is for it to be slightly longer, the longer you can get it, the more layers your chapatti will have. Just don’t make it very stretched out, get it to about 1 and a half its original length
H} Now start rolling the stretched out piece from one end to the other and tuck that little end bit in for a neater roll. At this point it should resemble a snail shell.
I} Do the same with the other balls while other balls are well covered with a tea towel.
J} Roll out one chapati at a time on some lightly floured surface so they don’t stick on the working surface while flatten them into six-inch circles
K} Now heat the frying pan until hot at first, then once you start frying you can reduce heat so the chapattis won’t burn
L}Put your first rolled chapati onto the frying pan in a meanwhile roll the next piece so that when one is done, you are ready to cook another piece
M} Turn the piece of chapati around when it’s a bit brown
N} Once both sides are a bit brown, add a table spoon oil and keep turning
until both sides are golden brown
O} Cover the finished chapattis and place them in a warm oven until they are all done.
p} Serve with any curry of your choice, soup, or stew or you can have it with tea in the morning as a breakfast.

Tips for Super Soft Chapatis:
1. Always cover your dough to prevent it from drying out
2. Don’t overcook your chapati
3. Don’t make a heavy dough, the more you add the flour the harder your chapati will be, {Know the right size of your dough, not too soft and not to heavy}
4. After you have cooked all your chapatis wrap them in the foil paper while still hot / warm for super soft chapattis
5. The chapati dough must be well kneaded.


You may also be interested in:

Plain, Soft and layered chapati {chapati za kawaida laini sana} recipe


Calories per Ingredient:

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of African Chapati {Chapo}

228 calories of Wheat flour, white, all-purpose, unenriched, (0.50 cup)

40 calories of Sunflower Oil or ghee, (1 1tsp)

0 calories of Water, tap, (100 grams)

Calories in 1 Chapati (50g)

Nutrition Facts
Generic – 1 Chapati (50g)

Calories 120 Sodium 190 mg
Total Fat 3 g Potassium 0 mg
Saturated 1 g Total Carbs 20 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 5 g
Trans 0 g Protein 4 g
Cholesterol 0 mg
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Written by Farhat

Farhat Abbas


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  1. Nice recipe though you need to correct a little bit you didn’t say amount of water. You just say 2 warm water habibty. So we don’t know if it is drop or cup of water.

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