07 Feb

How To Make Soft Layered Chapati ( Chapati Za Ngozi)

how to make soft layered chapati

Making Kenyan soft layered chapati is a lot of fun but requires time πŸ˜‰ No wonder many people prefer the direct chapati. Making layered chapati also need some skills to get those layers on the chapatti. One of the amazing things about layered chapati is that they are soft and very tasty. You don’t know how many times I used to make these chapati and they always backfired. For a while, I was stuck to making normal direct chapatis. Fortunately, I didn’t give up πŸ™‚ (You can never give up learning how to make chapati because it requires practice…practice..and patience) and ultimately I learnt how to make delicious and soft layered Chapati aka chapati za ngozi  πŸ˜‰

Although many people avoid making layered chapati because they argue they require a lot of skills and time, the truth is they are not as complicated. The procedure for making layered chapati is similar to making ordinary/direct chapati. However, layered chapati( chapati za ngozi) requires extra time, extra oil and simple skills. Kenyans love chapati because they are always a great accompaniment for tea, soup, stew and vegetables.

To make soft layered chapati the Kenyan way, you need all purpose flour, water, salt, sugar and oil. So, let’s head to the kitchen and make these chapati ( chapos) πŸ˜€

Don’t worry if your first time seems too long and complicated. Trust me, during your second or third time, you will notice it’s a very short process.

Ingredients for Kenyan Soft Layered Chapati

3 cups of All Purpose Flour ( not self rising), Plus extra for kneading and dusting
1 Β½ cups of warm water
1 tsp of salt
1 tsp of sugar
Enough Vegetable oil for frying


Step 1. In a bowl, measure three cups of flour.

kenya chapati

Step 2. In another bowl, mix salt, sugar, 2 tbps of oil and 1 cup of water. Stir until the salt and sugar dissolves.

Step 3. Pour the liquid mixture above (step 2) in the flour bowl and mix well. Keep adding the remaining water until the dough becomes soft.


Step 4. Knead the dough for five minutes and add flour if needed.

making chapatis

Step 5. Transfer the dough on a flat surface and continue kneading and adding flour when needed for 10 minutes. Add more flour to make it more thick but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity).

chapati dough recipe

Step 6. Return the ready chapati dough in a bowl, add some oil and knead to mix it up until it soft and not sticky. Cover the dough and leave it for 40 minutes.

making chapatis

Step 7. After the 40 minutes, divide the dough into 10 to 13 equal parts making ball like shapes. Arrange them in a flat surface dusted with flour.

chapati dough balls

Step 8. Right away, pick one of the balls and place it on a flat surface.

chapati dough ball

Step 9. With a rolling pin, roll the ball to a circular shape.

roll out the chapati dough

Step 10. Brush the circular chapati with oil on top.

oil chapati

Step 11. At the side that faces you, start folding and rolling the oiled chapati with both hands as if you are rolling a rode away from your direction.

roll the chapati

Step 12. Once you have a shape that looks like a rope, create a coil like shape.

roll the chapati 2

Step 13. Make a coiled ball and with your palm, press the ball down to make it flat.

coiled dough ball

Step 14. Next, with a rolling pin make a circular shape again. (As you can see the image, layers can be seen on the rolled out chapati).

rolled out chapati 3 Step 15. In a hot pan, place the rolled out circular chapati and fry each side until its golden brown on medium heat.(Repeat step 8 to 15 until you finish the rest chapati dough balls). Put your cooked chapati in plastic wrap or container and cover. Serve after 20 minutes.

cooked chapati

They look Yummy, Don’t they? πŸ™‚ πŸ™‚

soft chapati recipe

If you have the time, you can go ahead and separate the layers from the chapati to form many layers……I love doing this πŸ˜€

separated layered chapati

Buy My Ebook :  10 Incredible Chapati Recipes 


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194 thoughts on “How To Make Soft Layered Chapati ( Chapati Za Ngozi)

  1. Wao wao! I got to try this Nelly , those layers ones I had been trying like forever BT now I know where I went wrong. THANKS.

  2. OMG! thank you so much. I made this chapatis and they turned out great. I know how to make chapati with layers

  3. A great recipe there..where was I all these time?I’m trying it out straight away. Thank you so much Nelly.

  4. hi Nelly.. chapos look great! so what cup do i use to measure the flour? and after rolling the ball to a thread like do i sqeeze it or immediately roll to a ball? looking forwad to trying it!!

    • Hi Kendi. I used the measuring cup that has measuring marks on it. After rolling to a thread , press down with your palm to flatten it then roll it out ( I have illustrated it on the post). Let me now how it turns out.

  5. wow!they look yummy….I know how to make soft layered chapo but shape is the issue…I get weird shapes…I am practing to cook every Sunday at 4but the shapes are so discouraging. HELP!

  6. Hi Nelly these look awesome. Am going to try them. One question though, about how much oil do I use in the dough before resting the 10 mins and do I fry in oil?,

  7. Uwiii those chapattis are making me hungry. I have to try them today.can I use normal cup to measure, I don’t have a measuring cup in my kitchen?

  8. hi nelly thr first one was wao.amazing i cooked again on sato thnx a hundred time i guess no more ordinary chapos in my house.this totaly the most amazing Cooking lesson thnx nelly.

  9. Am gonna try this Nelly..needed sam1 to take me thru tha steps..tomorrow u gonna get my feedback..ops theyl look sweet lyk yohs..

  10. I’m gon try this today & hope it works!Thank you!
    Oh and for future recipes,do you have an instagram/youtube account or something?Thank you Nelly☺

  11. Hi Nelly, i tried the chapos and they were awesome, i want to do it again and again. However for a 2kg packet of flour, how much salt, sugar and oil should i use? Blessings

  12. Hi Nelly I tried your recipe n my hubby enjoyed it very much..not like last time I backfiredeverythingy

  13. Thanks a lot Nelly I asked my hubby how to make chapo you can’t imagine the laugh he game me out, but am going to prove him wrong soooo yummmy that will be my breakfast tomorrow

  14. Hie was totally craving for chapatis today and I have never cooked chapati before. A friend of mine always cooked them for me and today I saw your recipe and did exactly like u wrote and it worked thank you so much. First attempt and I’m a pro already πŸ™‚

  15. Absolutely loved your instructions-they were clear and very simple to follow! In addition, the chapati’s were the best I’ve had with the exception of my mom and dad’s; although, now that I think about it, it’s a definite toss up! Thank you so much for taking the time to share this phenomenal recipe! The chapati’s were so flaky, the taste was perfectly balanced-simply magnificent! Mungu akubariki Nelly!

  16. you’ve saved me a lot; didn’t know the right procedure of cooking chapos…I love this. Hope to read another well-explained ‘mandazi’ and ‘samosa’ process. Merci!

  17. Thanks for the recipe. It was very useful.Some people add milk to make it more soft and sweet..When keeping the dough to rest for 1/2 hour my mom use to cover the vessel with a damp(not very wet) cloth.I think it will prevent moisture from escaping.In my home town old generation do a trick to make them more puffed.They take a cup of very clean sand put that in a piece of cloth(at the center).Then tie the cloths so that sand stay inside.Like a bag but tight.Put that on the hot pan for some time so that it gets warm.Use this sand bag to press the roti. It will puff much better than when pressing with spoon etc. I also came to know that using lukewarm water instead of normal water for mixing makes roti more soft.

  18. I have eaten chopos from Kenya and I really like them. I have tried making them but mine ain’t so good I definitely going to try this recipe.thanks

  19. OMG they were so good, My mom who I consider to be the best cook in the world grilled me for hours to know my secret. She didn’t expect me to cook such great chapatis. You’re a star. I never did tell her my secret though lol

  20. I am an American with a Kenyan boyfriend. After visiting Kenya in September I decided I should try to make Chopati. I used your recipe and techniques and it worked beautifully. Even my boyfriend was impressed. It was surprisingly easier than I thought..it just takes some patience and practice. thank you

  21. I tried to follow every step until the end. The results or chapati I made had no jackets hahaha…..where did I do it wrong then? Thanks for sharing us,God bless you Nelly!

  22. being tired of the obvious recipes i just rushed to this site some minutes ago…………..just from the kitchen now and the results were amazing……i just cant have enough thanks for the recipe

  23. Just made Mandazi for the first time. This is next on my list to make instead of buying the frozen ones from the Indiwn store ☺

  24. Greater than delicious I made some to mi best friend don’t luk at them taste them for u to feel the tasty

  25. thax for your recipe trying for the first time using your procedure i came out with a soft layered chapati, i have been making hard chapatis even i had given up to cook chapo but the moment i followed your procedure things came out successful i really thank you for that be blessed you have really taught me alot now i am an expert

  26. I used this and the outcome was awesome.. Thanks for the guide, i am getting better by the day… Hope i will remember all the steps today as well…

  27. Thanks Nelly, this is the best recipe! I need to buy your cook book, tell me the price and how do I get it. I’m from Tz.

  28. Nelly u are an angel..for the first time i made chapatis that are yummy and soft with layers.. Thank u so much!! I made my mama happy:)

  29. I saw this recipe yesterday and used it to make chapatis today. The results were amazing. For the first time, I made nice chapatis. I’m so happy
    Thank you so much.

  30. My mom taught me this process way back in primary school… God bless her soul ☺. We used hot water rather than warm though, then the dough would rest for 2hours, covered in cling film/clean kitchen towel to keep it from drying out. This process was done in the morning at 8am then cooking would start at 10 or 11am. The longer the dough sits, the easier it is to handle when cutting and rolling. The warmer the water is, the softer the chapatis will be. She made the best chapatis, sigh… 15yrs later, I still use this process and now I experiment with butternut, carrots or pumpkin. Love cooking chapatis. Seeing this gives me nostalgic memories. Great post!!!

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