EAST AFRICAN SWEET CHAPATI/CHAPATI YA SUKARI/MKATE WA PEMBE NNE

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SWEET CHAPATI
SERVINGS: Makes 12 Chapatis

Sweet chapati are a variation of the regular chapati, but this one is square shaped (like the Arabic Msemen) but stuffed with sugar, hence sweet in taste. A favorite bread for kids! Below is how we cook our sugar stuffed chapati, Kenyan style.

INGREDIENTS: 
  • 3 cups All purpose plain Flour ( 650g) 
  • Pinch of salt
  • 1¼ cup coconut milk (about 350ml) 
  • ¼ tsp ground Cardamom ​

ADDITIONALS/EXTRAS
  • Oil/Ghee for rolling and cooking
  • More flour for dusting 
  • Sugar for stuffing

METHOD

PREPARATION

  • Add and mix all the dry ingredients (flour,salt,cardamom) in a large mixing bowl.
  • ​Make a well in the center and add the coconut milk bit by bit.
  • Gradually bring the mixture together and mix until the dough pulls together.
  • Knead (in the mixing bowl or put the dough on a flat surface) until you have a soft dough that is pliable and not sticky. Knead for about 8 minutes.
  • ​Divide the dough into 12 equal smaller portions 
  • Shape each of the smaller portions into balls.
  • Cover and put aside in a plate lightly dusted with flour, covered.​                                  Leave to rest for about 5 minutes.

STUFFING THE CHAPATI
  • On a lightly floured surface, take one ball and roll into a flat round circle using a rolling pin (it does not have to be a perfect round).
  • Spread the top with a little oil/ghee mixture (you can use a spoon or pastry brush to spread the oil).
  • Sprinkle with sugar (How much you want is optional!).
  • Fold one one side half way across the center. Then fold the opposite side too so that you have a rectangle. Then fold the remaining 2 opposite sides over so that you end up with a small square.
  •  Put the folded dough back into a lightly flour dusted plate, cover.​
  • Repeat the process to all the other balls.
  • When all the balls have been rolled and folded, its time to cook.

COOKING THE CHAPATIS
  • Cook one chapati at a time.
  • Heat your cast iron skillet/frying pan/tava on medium heat. 
  • On a floured surface, roll each individual dough into a square shaped sheet ( about 7.5-8inch wide).
  • Lift the chapati and lower it onto your skillet. (make sure the top side while you were rolling the chapati remains the top side while being lowered into the skillet).
  • Let the chapati cook on one side, when the top becomes slightly translucent (about 30s), turn over and let the other side cook too.
  • Once the bottom is cooked, add some oil/ghee mixture (about ½ tbs per side) at the sides of the chapati turn over and brush oil on the other side of the chapati too.
  • At this stage, the chapati might puff up like a balloon. Be careful as the steam will be really hot if poked!
  • When each side is cooked  to a golden brown colour, remove from the pan and onto a plate.
  • Continue cooking the rest the same way.

Cook all the dough like this, pile each cooked chapati on top of the others on the plate, and cover. The chapatis are ready to be served at this stage. Enjoy!

Also see
CATEGORIES
BREAD & DOUGH
​EAST AFRICA CUISINE