Master the traditional method of making soft, fluffy chapati with simple ingredients and helpful tips. Perfect for pairing with stews, curries, or as a standalone flatbread. Chapati, also known by many names like Roti, Safati, Shabaati, and even Roshi in the Maldives, is one of those simple dishes that manages to hold immense cultural weight and personal meaning. It’s an unassuming, unleavened flatbread, yet its presence on the dining table instantly transforms an ordinary meal into something that feels complete. From the bustling streets of Mumbai to quiet kitchens in Nairobi, from breakfast in Kathmandu to dinner in Colombo, Chapati is a beloved staple that travels far, wide, and deep into our memories.
Across South Asia and parts of East Africa, Chapati has long been a symbol of comfort, sustenance, and shared heritage. In Kenya, it's almost always a highlight of special meals served during holidays, family gatherings, or simply on those days when the kitchen fills with the warm, nostalgic aroma of home-cooked food.