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How to Make Soft Coconut Chapatis

As I write this coconut chapati recipe, I have mulled over it. For a tad longer than a minute. I am convinced that the success of the chapati is due to its versatility. And formless-ness. Pun intended.

Let me explain.

  1. As a light snack, you literally fold/roll, pick and go!
  2. For breakfast, you can roll in a hotdog, sausage or fried egg…remember rolex?
  3. It can be used to hold/wrap food and salads, much like a tortilla.
  4. Is used as an accompaniment in every meal, veggies, stews, choma/grilled meat…
  5. It keeps quite well if stored in a refrigerator.


  1.  2 cups all purpose flour
  2. 1 heaped tablespoon of desiccated coconut.
  3. 1/2 tablespoon of sugar
  4. 1/2 teaspoon of salt
  5. Warm water
  6. Vegetable oil
  • Preparation: 20 minutes
  • Cooking: 20 minutes
  • Serves: 8-10

Let’s Cook!

In a bowl, pour in the flour, coconut, salt and sugar. Pour in the warm water and little at a time until the flour comes together to form a dough.

Continue adding little flour until it holds together.Add 2 tbsp of vegetable oil and fold into the dough until it is nice and soft and not sticky.

Allow the dough to rest for one hour in a bowl and cover with a clean cloth. 0

Set the dough on the counter top after lightly dusting it with flour. Cut out or pinch a palm full of dough and roll it out in the shape of a circle.

Apply vegetable oil on the surface. Using a knife, cut a straight line from the edge of the circle to the center of the circle. Pick one edge of the line and begin rolling it round to the other end of the same circle. You will end up with a tubular cone shaped dough.

Now, stretch it slightly as you coil it into a disc. Repeat until you have all your discs lined up.

Place your cast iron griddle on the fire. Roll out one of the discs into a circle shape again. Pour half a tablespoon of vegetable oil on the griddle and place  the ‘chapati’ on. Cook until lightly browned before flipping it over to cook similarly.

Remove from heat and place in a covered dish or wrap in aluminum foil to retain the heat. Repeat until you have completed all the discs.

These coconut chapatis can be enjoyed with beef, chicken, or even  beans.

What makes the chapati almighty in your home?

Did you enjoy this recipe? Do share it with your friends and subscribe to receive latest updates direct to your email. Also, kindly let me know in the comments below, what your favorite chapati accompaniment dish is 😉

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4 thoughts on “How to Make Soft Coconut Chapatis

  1. Great job

    1. Thanks James. I am glad you appreciate

  2. […] grams, also known as mung beans, are enjoyed with a wide variety of sides. From chapatis to rice to mashed potatoes. I’ve even had ndengu with […]

  3. […] is something to be said about our love for fried dough. From chapati, kaimati, kangumu to mandazi. A popular snack, the kenyan mandazi is an east african doughnut or […]

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