Kenyan Chapati

Combine flour and salt in a large bowl, mixing well.

Add water gradually (approximately ¾ cup) while mixing with your fingers until a soft, slightly sticky dough forms.

Knead the dough on a lightly floured surface for 5–8 minutes until smooth and elastic.

Form the dough into a ball, coat lightly with oil, cover with a damp cloth, and let rest for 10 minutes.

Divide the dough into 8 equal portions and roll each into a ball.

Roll each ball into a thin circle approximately ⅛-inch thick on a floured surface.

Brush each circle generously with oil on one side.

Roll the oiled circle tightly from one edge to create a spiral log, then coil it back on itself into a flat spiral disk.

Flatten the spiral disk gently with your palm to create a thin, flat round approximately 7–8 inches wide.

Heat a cast-iron skillet or griddle over medium-high heat until a drop of water sizzles on contact.

Cook each chapati for 1–2 minutes per side until golden brown spots appear and the bread puffs slightly.

Transfer cooked chapati to a plate, optionally brush with additional oil or butter, and serve warm.