How To: Make Chapati


Chapati – a type of fried bread, tortilla-esque and the best food ever

Chapati, I quickly learned is a staple, and we eat it with almost every meal. Besides being just delicious it is also very useful because it can be used as a utensil to pick up those especially tricky foods. It actually isn’t an Omani food, the word chapati is Hindi but the version we eat has a Tanzanian spin because my family has roots there and we eat a lot African foods (more on that later).

The tricky part is rolling it out into a circle – the first few times I tried it were disasters and I think I ended up causing more work for my host mom. But I’ve gotten better over time and learned that it’s all about adding enough flour so the dough doesn’t stick. It really is harder than it looks though!

Step 1: In a bowl combine flour, water and ghee. Mix well

The container of ghee (clarified butter) in our kitchen

The container of ghee (clarified butter) in our kitchen

Step 2: Portion out the dough and roll it into balls

Step 3: Take one ball and roll it out into a circle. Spread a small amount of oil in the middle and then cut down the middle, leaving a small section at the top attached.

My mom rolling out dough

My mom rolling out dough

Step 4: Take the two sides of the circle and pull them apart so they are in a straight line.


Step 5: Starting at one end roll the dough in a spiral until you get to the end. Tuck the edge into the top of the spiral. Repeat with each ball


Step 6: Once you have the spiraled dough, roll it back out into a circle. The spiral helps layer the dough and helps it to keep its shape.

Step 7: Place the circle in a pan with a little bit of oil. Using a spatula move the dough around so it cooks evenly


Step 8: Once it starts to brown on the bottom side, flip it over, adding a bit more oil to the pan


Step 9: When it is nicely browned on both sides, remove and set on a tray to cool.

The finished project!

The finished project!

Step 10: Enjoy!