Chapati Zanzibari

Ingredients

What you’ll need

• 4 cups all-purpose flour (plus extra for dusting)
• 1/2 cup powdered milk
• 1.5 tsp fine salt
• 1 tbsp sugar
• 1/4 cup ghee or coconut oil (melted, plus extra for brushing)
• 1.5 cups warm water (adjust as needed)
• 1/2 cup vegetable oil for pan-searing

Method

How it comes together

1. 1

   Combine flour, powdered milk, salt, and sugar in a bowl. Pour in melted ghee and gradually add warm water while kneading until a smooth, pliable dough forms (knead for 8-10 minutes).

2. 2

   Divide into 8 balls, cover with a damp cloth, and let rest for 20-30 minutes.

3. 3

   Roll one dough ball into a paper-thin circle. Brush generously with melted ghee. Roll the circle tightly like a cigar, then coil it into a tight spiral shape (like a snail shell), tucking the end underneath. Repeat with all.

4. 4

   Cover the coiled spirals and let rest for another 15 minutes.

5. 5

   Roll one spiral coil gently back out into a 1/4-inch thick circle, preserving the layers.

6. 6

   Heat a dry heavy cast-iron skillet over medium-high heat (375°F / 190°C). Place chapati on skillet and cook for 1 to 2 minutes until bubbles form.

7. 7

   Brush top with oil/ghee, flip, and brush other side. Fry for 1 to 2 minutes per side until golden-brown spots appear.

8. 8

   Remove from heat and immediately clap or crush chapati lightly from the sides to release steam and separate flaky layers. Serve warm.