Leo bachelor amefunzwa how to cook chapati Unga ni Raha Premium
Leo bachelor amefunzwa how to cook chapati😂😂😂 Unga ni Raha Premium is a easy Kenyan recipe that serves 4. 120 calories per serving. Recipe by Commentator Plus on YouTube.
Prep: 45 min | Cook: 11 min | Total: 1 hr 6 min
Cost: $8.64 total, $2.16 per serving
Ingredients
- 2 cups Premium Flour (Raha Premium flour or any high‑protein all‑purpose flour, sifted)
- 3/4 cup Water (Warm (around 30‑35°C) to aid gluten development)
- 1 tsp Salt (Fine sea salt)
- 2 tbsp Vegetable Oil (For cooking; can use sunflower, canola, or peanut oil)
- 1 tbsp Optional Butter (Brush on hot chapati for extra flavor, optional)
Instructions
Measure Flour
Place 2 cups of premium flour into a large mixing bowl and sift lightly to aerate.
Time: PT2M
Add Water and Salt
Create a well in the centre of the flour, add 3/4 cup warm water and 1 tsp salt, then stir with a spoon until a shaggy dough forms.
Time: PT3M
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Time: PT5M
Rest the Dough
Cover the dough with a kitchen towel and let it rest for 30 minutes at room temperature.
Time: PT30M
Divide and Roll
Divide the rested dough into 8 equal balls, flatten each ball with your hands, then roll out each into a thin circle about 6‑7 inches in diameter.
Time: PT5M
Heat the Pan
Place a skillet over medium‑high heat and add 1 tsp of oil, spreading it evenly.
Time: PT2M
Temperature: Medium‑High
Cook First Side
Lay one rolled chapati onto the hot pan. Cook for about 45 seconds until small bubbles appear and the underside shows light golden spots.
Time: PT45S
Temperature: Medium‑High
Flip and Cook Second Side
Flip the chapati, brush the cooked side with a little oil (optional), and cook another 45 seconds until golden brown and slightly puffed.
Time: PT45S
Temperature: Medium‑High
Keep Warm
Transfer the cooked chapati to a plate and cover with a clean kitchen towel. Repeat steps 6‑8 for the remaining dough.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 3g
- Carbohydrates
- 22g
- Fat
- 3g
- Fiber
- 1g
Dietary info: Vegetarian, Vegan (if butter omitted)
Allergens: Wheat
Ingredient Substitutions
- Instead of Premium Flour: All‑Purpose Flour, Bread Flour
- Instead of Salt: Kosher Salt
- Instead of Vegetable Oil: Ghee, Butter
- Instead of Optional Butter: Margarine
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Skillet or Flat Frying Pan
- Spatula
- Measuring Cups and Spoons
- Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Kneading the dough until smooth and elastic.
- Allowing the dough to rest for 30 minutes.
- Cooking the chapati on a properly heated pan to achieve puffing.
Chef Tips from the Video
- Use warm water (30‑35°C) to make the dough more pliable.
- Resting the dough is essential for a tender crumb.
- A thinly rolled chapati cooks faster and puffs better.
- For extra flavor, brush each chapati with a little melted butter right after cooking.
Troubleshooting
Dough is too sticky.
Add a tablespoon of flour at a time, kneading until the dough is smooth but not dry.
Chapati does not puff.
Ensure the pan is hot enough before adding the dough and avoid pressing the chapati while it cooks.
Chapati turns hard after cooling.
Cover cooked chapatis with a clean towel to retain steam, or brush lightly with melted butter before storing.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat on a dry skillet.
Freezer: Wrap tightly in foil and freeze for up to 1 month; thaw and reheat before serving.
Room temperature: Best eaten fresh; can stay covered at room temperature for up to 4 hours.
Make-Ahead Tips
- Cook all chapatis, let them cool, then store in a zip‑lock bag; reheat briefly on a dry skillet.
- The dough can be prepared a day ahead and kept refrigerated; bring to room temperature before rolling.
Frequently Asked Questions
What is the cultural significance and history of chapati in Kenyan cuisine?
Chapati was introduced to Kenya by Indian traders in the 19th century and quickly became a staple across the country, especially in coastal Swahili households. It is now a beloved accompaniment to stews, beans, and grilled meats, symbolizing the blend of African and Indian culinary traditions.
What are the traditional regional variations of chapati in Kenyan cuisine?
In coastal Kenya, chapati is often made thinner and cooked with a generous amount of oil, giving it a crisp exterior. Inland regions may use slightly thicker dough and less oil, resulting in a softer texture. Some families add a pinch of turmeric for a golden hue.
How is chapati traditionally served in Swahili households?
Chapati is typically served warm, either plain or brushed with butter, alongside dishes like beef stew (nyama choma), bean curry (maharagwe), or coconut‑milk based fish curries. It is also used to scoop up sauces and soups.
On what occasions is chapati traditionally prepared in Kenyan culture?
Chapati appears at everyday meals, but it is especially common during celebrations such as weddings, holidays like Eid, and family gatherings where a hearty, shareable bread is appreciated.
What makes premium flour chapati special compared to regular all‑purpose flour chapati?
Premium flour has a higher protein content, which develops stronger gluten when kneaded. This results in a softer, more elastic dough that puffs better and yields a tender crumb while still achieving a lightly crisp surface.
What are the most common mistakes to avoid when making chapati?
Common errors include using cold water (which makes the dough stiff), skipping the 30‑minute rest (leading to tough chapatis), and cooking on a pan that is not hot enough, which prevents puffing and creates a dense texture.
Why does this chapati recipe call for a 30‑minute rest instead of a shorter rest?
The 30‑minute rest allows the gluten strands to relax, making the dough easier to roll thin and helping the chapati puff evenly when cooked. A shorter rest can result in a dough that snaps back and produces a tougher bread.
Can I make chapati ahead of time and how should I store them?
Yes, you can cook all chapatis, let them cool, then store them in an airtight container at room temperature for up to 4 hours or refrigerate for 2 days. Reheat briefly on a dry skillet to restore softness.
What texture and appearance should I look for when my chapati is done?
A finished chapati should have light golden brown spots on both sides, a slightly puffed center, and a soft, pliable texture that bends without cracking.
What does the YouTube channel Commentator Plus specialize in?
The YouTube channel Commentator Plus focuses on casual, home‑cooking tutorials that blend everyday kitchen tips with cultural anecdotes, often featuring simple, family‑style recipes from East African cuisine.
How does the YouTube channel Commentator Plus's approach to Kenyan cooking differ from other cooking channels?
Commentator Plus emphasizes real‑life kitchen scenarios, using everyday language and relatable storytelling, while other channels may present more polished, studio‑style productions. This channel often shows spontaneous interactions and practical shortcuts for busy home cooks.
Last updated: September 6, 2026
