Pumpkin Chapo (Kenyan Pumpkin Chapati)
This staple flatbread called chapati is commonly made with just flour, oil, salt, and water – however, in certain regions of Kenya, mashed vegetables such as pumpkin or squash are popular additions. Pumpkin chappos are incredibly tender due to the added moisture. This recipe calls for all-purpose flour, saving time on resting between lamination steps so you can get to eating flaky chappos in no time!Print
2 cups (240g) all purpose flour
1 ½ teaspoon sea salt
1 cup (215g) cooked pumpkin puree
½ cup, plus 1 tablespoon melted butter
- In a large mixing bowl use your hands to mix together the flour and salt to combine. Make a well in the center, adding the pumpkin puree and 1 tablespoon of melted butter, and use your dominant hand to mix. Continue to mix, adding enough water so a loose dough forms — you may not need all of the water.
- Once the dough begins to pull together, turn out into a cleaned and lightly-floured surface and begin to knead. Continue to knead the dough until smooth, about 5 minutes.
- Divide the dough into 4 even pieces. Lightly oil your hands and shape into spheres. Cover with a piece of plastic wrap or a clean kitchen towel and allow to rest until the dough relaxes, about 15 minutes.
- Working with 1 piece at a time, roll out a piece of dough on a lightly floured surface until it’s very thin. Don’t worry if the dough tears. If the dough is shrinking as you roll, cover to allow it to rest for about 10 minutes.
- Once the dough is stretched thin, coat the entire surface in melted butter. Working from the edge nearest you, fold up the dough so that it pleats on itself. Coil the long dough into a spiral shape. Cover and repeat with the remaining pieces of dough. Allow to rest for another 10 minutes.
- When ready to cook, heat a wide flat pan over medium-high. While the pan is heating, roll out the dough, being sure to keep pieces covered.
- Roll each chapati into a circle that ⅛-inch thick. To begin rolling, lightly flour your hands, and press down the chapati into a flat disk. Use a rolling pin to roll into a sphere shape, being sure to turn the dough a ¼ turn after each roll to maintain a circular shape.
- Cooking 1 piece at a time, use a silicone pastry brush to lightly coat the bottom of the pan in a bit of butter. Carefully lay a piece of chapati. Once the top of the chapati is no longer raw, lightly brush with more butter. It’s ready to flip once it bubbles and the bottom has lightly browned. Cook on the other side for another 1-2 minutes until golden. Keep the chapati warm between 2 plates until ready to serve.
Keywords: Chapati, flatbread, Kenyan chapati, pumpkin puree