Coconut Chapati Recipe – Soft & Flaky East African Flatbread

Soft and flavorful coconut chapati made with fresh coconut and whole wheat flour. A perfect side for curries or a light, wholesome meal on its own. I think if I had my way, I would eat chapati every day of my life for the rest of it. Somehow, Chapati never gets old! I always find ways to make Chapati that much more delicious and addictive, not that it needs any upgrade. I have always loved coconut, whether I am using it in drinks, rice, or just munching on it raw as I grate, hence today's recipe of Coconut Chapati. My memories of coconuts date back to when my mom used to buy lots of coconuts and cook it in pilaf rice. We had that traditional coconut grater that was made of wood. You would sit on it and pup half the coconut on a blade that was at the front and grate away. It was always fun, and we all looked forward to most weekends that we got the chance to do that. So take coconut and add Chapati, and you have a match made in heaven. The coconut made the dough so soft that it was easy to knead and did not take too much time to rest. As you cook the Chapati, you will be warmed up by the sweet aroma of coconut that emanates from the Chapati being cooked. So far I have made dhania chapati, wholewheat chapati, and plain chapati.

INGREDIENTS

3 Cups All Purpose Flour
1/4 Cup Coconut Milk
1/2 Cup Vegetable Oil
1/4 Teaspoon Salt
2 Cups Water

INSTRUCTIONS

Heat the water and vegetable oil until boiling. Set aside
Add the all purpose flour and teaspoon of salt in a large bowl. Pour in the coconut milk

The coconut milk adds a very delicious flavour and aroma to your chapati

Whisk in the coconut milk in the flour until the mixture is well combined

Take the hot water and vegetable oil mixture and pour in little by little into the flour

Since the water is too hot use a wooden/ metal spoon to mix the mixture. Keep mixing and testing with your hand to find out whether the mixture has cooled enough to handle with your hands

Once the mixture cools, use your hand to knead the dough

Once the dough is well kneaded, make a well in the center and pour in some vegetable oil. Continue kneading your chapati dough

Knead the dough until it is soft but pliable and it starts to come off the sides of the bowl

Cover your dough with a clean kitchen towel and let it rest for 30 minutes. This gives the dough time to rest and the gluten to become easier to work with

Pinch the dough and form little dough balls and place them aside

Spread some flour on the surface and roll out one of the chapati doughs

Take a tablespoon of vegetable oil and spread on the rolled out dough. Make a slit from the center of the round dough to the end

Start rolling over the edge of the chapati dough

Roll all the way to the other end. Until if forms a cone like shape and then tuck the two bottom and top ends into the middle

You will end up with a smooth round ball. Repeat until all the rolled dough are oiled and rolled into round smooth balls

Take one of the dough and roll it into a perfectly round shape. Heat a skillet/pan and place one of the circular chapati dough on it. Let it cook for a few minutes until slight bubbles form at the top

Flip the chapati so that the second side cooks slightly as well

Spread a tablespoon of vegetable oil on the first side of the chapati and flip it over



Spread vegetable oil on the second side, flip it and let it cook until brown patches form at the top.

Remove from the heat and place on a plate and cover with a kitchen towel/paper to keep warm as you finish the rest of the chapati

Chapatis cooked with coconut milk are extra soft, extra delicious, extra aromatic and extra addictive!

You can serve your chapati with stew, curry or vegetables. They warm very well the next day and you can eat with tea or as a snack throughout the day

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COCONUT CHAPATI

by Mulunga Alukwe February-5-2018

Ingredients

• 3 Cups All Purpose Flour
• 1/2 Cup Vegetable Oil
• 2 Cups Water
• 1 Cup Coconut Milk
• 1/4 Teaspoon Salt

Instructions

Heat the water and vegetable oil until boiling. Set aside Add the all purpose flour and teaspoon of salt in a large bowl. Pour in the coconut milkWhisk in the coconut milk in the flour until the mixture is well combinedTake the hot water and vegetable oil mixture and pour in little by little into the flour. Use a spoon to mix because of the hot waterOnce dough has cooled, use your hands to knead the dough until it is soft and pliableDivide the dough into 20 round balls. Take one of the balls, roll it out, spread oil on that surface. Make a slit from the center of the rolled out dough to the end. Start folding from the edge all around until you form a cone like shape. Form it into a round smooth ball. Repeat for all the other doughHeat a skillet or pan. Put the circular dough on the pan. Let it cook a few minutes until slight bubbles appear on top. Flip it and spread oil on the surface. Flip again and oil the second side. Cook until golden brown patches form at the top. Repeat for all chapati doughServe with stew, curry or vegetables

Details

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 20 Chapatis

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Coconut Chapati Recipe

Soft, slightly sweet, and rich with the flavor of coconut, this chapati pairs beautifully with curries, stews, or can be enjoyed on its own as a snack.

FAQs 

Can I use desiccated coconut instead of fresh?
Yes, you can. If using desiccated coconut, moisten it slightly with warm water or milk before adding to the flour. This helps retain moisture in the chapati.

What does the coconut add to the chapati?
Coconut enhances the chapati with a mildly sweet, nutty flavor and a soft, moist texture. It’s great for both savory and sweet pairings.

Can I make these vegan?
Yes! Just skip ghee and use any plant-based oil instead. The dough and cooking process remain the same.

Can I make this gluten-free?
Whole wheat flour is not gluten-free, but you can experiment with gluten-free blends or use coconut flour with binding agents—though the texture will change significantly.

How should I store coconut chapati?
Keep them in an airtight container. They stay soft for up to 2 days at room temperature or can be refrigerated for up to 5 days. Reheat before serving.

🧾 Printable Nutrition Card (Per Chapati)

Nutrient	Amount	Notes
Calories	~150–180 kcal	Depends on oil/ghee usage and thickness of chapati.
Total Fat	5–7 g	Includes coconut’s natural fats and any cooking oil/ghee.
Saturated Fat	~3–4 g	From coconut; medium-chain triglycerides (MCTs).
Carbohydrates	~25–30 g	Whole wheat flour and coconut contribute to the total.
Sugars	~1–2 g	Naturally occurring from coconut and flour.
Fiber	3–4 g	High fiber from whole wheat and coconut.
Protein	~3–4 g	From whole wheat flour.
Iron	~8–10% DV	Whole wheat flour is a good plant-based iron source.
Manganese	~30–40% DV	Coconut is rich in manganese, supporting metabolism and bone health.

Dietary Information Table

Dietary Concern	Status	Notes
Vegetarian	✅ Yes	Fully plant-based if no ghee is used.
Vegan	✅ Yes (if no ghee)	Use oil instead of ghee.
Gluten-Free	❌ No	Contains wheat; substitute carefully if needed.
Nut-Free	✅ Yes	Coconut is a fruit; safe for most nut allergies (verify case by case).
Dairy-Free	✅ Yes (if no ghee)	Completely dairy-free if ghee is avoided.
Low-FODMAP	⚠️ Moderate	Coconut is FODMAP-friendly in small amounts; wheat is not.
Refined Sugar-Free	✅ Yes	No added sugar in the recipe.
Soy-Free	✅ Yes	No soy products used.

Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.