Soft layered chapati made with Ustawi whole meal flour — a sorghum, pumpkin and amaranth blend that adds fibre to a Kenyan staple.
Swapping part of your plain flour for Ustawi whole meal flour adds sorghum, pumpkin and amaranth to everyday chapati without changing how you make them. The blend is high in fibre, so the dough needs slightly more water and a short rest.
Mix both flours and the salt in a large bowl.
Add the oil, then pour in the warm water a little at a time, kneading until you have a soft, slightly sticky dough.
Cover and rest the dough for at least 15 minutes. Whole grain flours need this time to absorb the water.
Divide into 6 balls. Roll each one out into a thin circle.
Brush with oil, roll the circle up into a rope, then coil it and flatten. This is what creates the layers.
Roll the coil out again into a circle about 2 mm thick.
Cook on a dry hot pan for about a minute until bubbles form, flip, brush with oil, and cook until golden on both sides.
Keep the cooked chapati wrapped in a clean cloth while you finish the rest.
Order the Ustawi products used in this recipe by calling +254 (0)799 672 501.
Nutrient RichA nutritious blend of sorghum, pumpkin and amaranth with 5–8% protein and 15–20% dietary fibre, low in fat and high in unsaturated fatty acids.
