Happy New Year! I guess you know what that means. After a glutinous couple of months, it’s time to cut back on the sweets, eat a few more veggies, and add some extra moves to our daily lives. In light of that, for this post I decided to baking something a little lighter. Since my last post was on one of Zanzibar’s signature flatbreads, the Mkate Wa Ufuta, I felt I couldn’t leave this country without making the other signature flatbread, the Zanzibar Chapati. Both flatbreads are not only so simple and easy to make and cook, but they have such unique flavors inspired by the traditional ingredients eaten in Zanzibar. This authentic 4 ingredient Zanzibar chapati flatbread is a good start for cutting back just a tad while still enjoying life.
Unique but simple while taking a trip down memory lane!
I’m always excited about baking. But when I found this recipe, I felt even more enthusiastic. This recipe was written onsite in Zanzibar while being made with a native of the island. I’ve seen lots of chapati recipes online from different countries, but this one spoke to me because of the traditional Zanzibar coiling method. In addition, the technique reminded of me of being a kid again and playing with my food! At first glance, I recalled doing this very thing with flour, salt, and water as a child. Who knew that the ingredients I used to make for play are actually used in making an international bread!! If I had known this as a child, I would’ve begged to eat it (cooked, mind you)!
These ingredients are simple and clean, perfect for starting a new year!
What are these four ingredients? Well, they are actually the same ingredients used to make playdough but with a little twist. You only need flour, salt, water, and a little coconut oil. The coconut oil is what makes this flatbread unique to Zanzibar. Since this country lies on the coast of eastern Africa with tropical climate, coconuts are in abundance. While the chapati looks a lot like a Mexican tortilla, I think it’s the coconut oil that differentiates it.
Another childhood memory!
When I was making this flatbread, I was reminded of one Sunday afternoon at church when I was in elementary school. My little elementary school class got together and Mrs. May allowed us kids in the church kitchen to make some unleavened flatbread. Granted, she was in charge and likely did all of the work, but I remember standing at the stove watching her fry the bread. After it was made, I can recall its simplicity and also how incredibly flavorful it was. Of course, my memory is that from a child’s perspective, so I’m sure it was a very bland bread. Regardless, I have never forgotten how I felt in that moment of eating it and knew I wanted to have it again. I never did, that I can recall. But, I imagine this bread was very much like that.
Need a visual? Watch all the steps in the video!
If you are interested in a visual of this flatbread, check out my video entitled “Authentic 4 Ingredient Zanzibar Chapati Flatbread”. The recipe below has been modified based on what worked in my kitchen. If you’re looking for something simple that can be eaten as a side with a meal or as a vehicle for a dip, give this one a go. There’s not much easier baking than the authentic 4 ingredient Zanzibar chapati flatbread.
Zanzibar Chapati Flatbread
Ingredients
- 2 cups all-purpose flour plus more as needed for kneading
- ½ cup water plus more as needed
- ½ tsp salt
- 1 tbsp coconut oil plus more for cooking
Instructions
- In a medium bowl, add 2 cups of flour and salt. Mix well to disperse the salt. Add little less than ½ cup of water and mix with your hand adding more water as needing until the mixture turns into a ball.
- Add about a tablespoon of oil and knead well for a few minutes. You can knead in the bowl or on a flat surface.
- Once the ball of dough is soft and supple, divide the dough into 2 pieces and flatten them each out using a rolling pin into large circle about the thickness of a tortilla. Add flour as necessary to keep from sticking.
- For each dough round, make a hole in the middle with your fingers and continue to increase the hole all while gather up the dough around the edges and thinning it out to make a round rope.
- Once you've formed each dough round into a rope, cut the rope so you have it separated into one long piece.
- Starting at one end, coil the dough up like a snake or snail and tuck in the other end to seal it.
- Brush a little oil on top of each round and set them aside to rest for about 20 minutes or so.
- After the resting time, roll each coiled round into a flat circle about the thickness of a tortilla.
- Heat a large skillet on high until a spritz of water sizzles (that's when you know it's hot enough). Turn down the heat to medium (or a little higher) and add a little oil.
- Add one flattened dough round to the skillet and cook until brown spots appear on the underside adding oil if necessary.
- Brush a little oil on the unbaked side and flip over the flatbread.
- Continue cooking until the second side is nice and brown and the flatbread is baked throughout.
- Remove the flatbread from the skillet, set it aside, and follow the same procedure to cook the other one.
- Cut or tear into pieces and serve warm!
Video
Interested in some other simple breads? Check out these recipes.
The Mexican Bolillo (Perfect for the Super Bowl!)
The Berry Rolls (A family recipe!)
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!