Nairobi Kitchen

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.