Chapati (Uganda)

Chapati is a local favorite I quickly grew to love Uganda. It is a flat, unleavened bread with some resemblance to a pita or tortilla. It can be served cut up into quarters and served as a side dish (particularly with any sort of curry/dipping sauce) or rolled up and filled with vegetables into a "Rolex". Chapati sometimes has variants on its spelling such as Chappati, and can be refered to in non-singular quantities either in the singular form (Chipati) or plural for (Chipatis)



  1. Allow ingredients to warm to room temperature if they have been refrigerated.
  2. Mix flour, onion, and salt in a bowl.
  3. Slowly, mix in enough water to make a thick dough.
  4. Kneed dough for a few minutes adding a couple spoonfuls of dry flour.
  5. Cover bowl of dough with a clean cloth and let sit for about a half-hour.
  6. Pre-heat (medium high or high) and lightly grease a skillet or fry pan.
  7. Divided the dough into tangerine sized balls.
  8. Using a rolling pin, on a floured board flatten the balls into six-inch circles.
  9. Lightly flour the chipatis before stacking while rolliing additional chipates.
  10. Fry until each side has golden-brown spots, flipping once.
  11. Cover the cooked chapais until served. To keep warm, wrap the stack of finished chipatis in a heavy plastic grocery bag or place in oven on lowest setting.
  12. Slice into quarters if desired.

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