can trace their origin from the influence of the Indian population. Kenyan style chapatis are made with a flour dough that is wound into a coil before being rolled into a flat round circle. The dough is then fried on a skillet accompanied by plenty of oil so it becomes crispy on the edges but remains moist and doughy on the interior.
Chapatis can be considered more of a special form of Kenyan food, a treat to eat. Chapatis go well with fried cabbage, beans, or even just rolled up with a cup of tea!
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