Life. Love. Food

Red Onion and Ghee Chapati

While in Precious Blood Riruta, like all other boarding schools, visiting days were always the most anticipated days of the year. Those were the days we would spend those lovely hours with our siblings and parents who we left back home. It was the day we got reminded how the outside world feels, smells and tastes like beyond the school walls. Most importantly, those were the days we were treated to delicious food from home that we normally wouldn’t have in school . For us, this day was even more anticipated because we had just one visiting day for the entire year (I know, that sucked!) To make the most of it, we would specify the exact foods we want brought in from home. For me and my friend Gaciku, we had to have chapati. It is not only delicious but it could be kept a bit longer compared to other foods long after visiting day was over. I hear these days they have chapati as part of their school menu. How lucky! They will never understand our struggle :DD

Today, I have put a twist to my all time favorite flat bread. I hope you like it too.

food blogs in kenya_kenyan food bloggers_best food blogs in Africa_african food bloggers_how to make chapati_red onion and ghee chapati

COOK TIME:  45 MINUTES                                                    MAKES: 10


All purpose flour

1 cup of hot water

1 teaspoon of salt

1/2 a teaspoon of sugar


1 small red onion, grated



In a bowl, pour your water, sugar and salt and mix it in. Bit by bit, add the all purpose flour, mixing in after each addition. Add your grated onion and ghee and kneed them into the dough. Once the dough becomes set, stop adding flour and kneed it until it stops sticking to your fingers and/or your bowl. Cover with a damp cloth or cling film and allow it to rest for an hour.

I bought my ghee from Nakumatt and it has lasted ages, and I do not think it will get finished anytime soon. Besides just chapos, you can use it to sautee your veggies and basically nearly anything else. But today, lets do chapos!

grate your red onion so that it can blend well with all other ingredients of the chapati dought and also spread through out more evenly_red onion and ghee

always kneed your flour with hot water. To this add some salt sugar and vegetable oil. The hot water ensures the dough remains

before kneeding, mix in your grated red onion and ghee. This allows then to mix through out more evenly and infuse more deeply_how to make

knead your dough and once it stops sticking on the sides, it is ready. Cover with cling film or a damp cloth and allow to rest for an hour_chapati

Divide your dough into tangerine sized balls and roll them out.  Cut it from the center outwards and roll it around its circumference to form a cone. Fold the tip of the cone into its inner part to form a ball. Set these aside.

first step in rolling out your chapati dough is dividing the dough into tangerine-sized dough balls_how to make chapati_kenyan food

roll the chapati until it forms a cone_how to make chapati_how to roll

roll the dough until you form a cone_kaluhiskitchen.com_how to make chapati

the layers in the rolled in the chapari bun are the ones that will form the layers of the chapati_how to roll chapati_chapati

There are so many methods of making chapati. It all varies from individual to individual. This is the one that works for me. You are also free to stick to the one you find works for you.

allowing the chapati dough to rest for a while before serving will actually enable it to soften and roll ourt

Begin rolling out your chapatis. First roll the dough into an oval. Flip it horizontally then proceed to roll it out to a circle. It takes sometime to really get perfect round ones, but with practice you will :)). But almost round is still ok, don’t sweat it.

allow each side to have 2-3 minutes on the pan. This allows the chapati to cook through and get a nice golden

Put some oil on a heavy pan and let it become hot over a medium heat. The heavier the pan, the more evenly the heat shall be spread out. Put your rolled out chapo dough on your hot pan. Once one side is done, flip it and smear a small amount of ghee onto the surface. It will take about 1-2 minutes for each side to get the golden brown color. Do the same for the other side. The chapati will be ready once they are beautifully golden brown.

Remove from the heat and serve.

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The ghee gives chapati an inviting aroma and a soft sweeter taste. It also makes the surface mildly crispy while the inner layers remain soft. Truly amazing to have! The onions make this a lot more savory and adds richness to this which make them a perfect starch with any accompaniment.

red onion and ghee chapati_how to make chapati_how to cook with ghee_kenyan food blogs_kenyan food

You can serve this with meatballs, cabbage or with my pea and potato stew and fried chicken. Chapati goes with nearly anything and you will enjoy it just the same.

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Happy Eating!


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    I love it…
    It seems easy to cook…
    I’m gonna try it…

    • kaluhiskitchen

      Awesome! Let me know how it all goes :))

  2. Gaudencia Masingu

    The meal is simple to prepare.
    It is lovely and delicious.

    • kaluhiskitchen


  3. Suzie Houghton

    How much flour?

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