East African chapati Chapati - or "chapo" - is a favourite staple food in East Africa, particularly along the Swahili Coast of Tanzania and Kenya. Made from only 5 ingredients, this flatbread is the perfect accompanient to stews, chillis, curries or other savoury dishes. Ingredients (Makes 6 chapatis) 500g white or all-purpose flour 1 pinch of salt quite a bit of oil water Method Put the flour and the salt in a bowl and then add 2 to 3 tablespoons oil. Add enough water to this to mix into a good dough, one which is not too sticky. Add the water bit by bit and keep on mixing and kneading in the bowl until you feel you have a nice lump of dough Turn out onto a floured board and continue kneading. If the dough is sticky, sprinkle a bit more flour onto the dough and continue to knead. Once you have a nice looking, smoothish lump of dough, put it back in the bowl, cover with a cloth and leave for at least 20 minutes and up to a few hours. Tear pieces off the dough and make balls about 4 or 5cm in diameter. Flour your board again and roll the balls out into thin circles. Put a few teaspoons of oil in a frying pan and let it get hot. Then throw in your first chapati. Bubbles should start to appear in the dough at this point. Whilst the first side is cooking pour 1-2 more teaspoons of oil onto the uncooked side and brush over the surface of the chapati. Then have a little look underneath, and if it's starting to go a little darker and maybe black in places, then flip it over. If you want to flip it again then just brush the upside with a bit more oil and flip. Place ready chapatis on a plate and cover with a towel. Repeat with your second chapati until you have a big stack! Recipe inspired by Stine.