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Mercy’s Chapati Recipe

Mercy’s Chapati Recipe is another (East African, i.e. Ugandan, Kenyan, Tanzanian, Rwandan, etc) simple chapati recipe, with milk and eggs, which is more elaborate than ==> A Simple Chapati Recipe, but with better chapatis.

Mercy’s Chapati Recipe is another (East African, i.e. Ugandan, Kenyan, Tanzanian, Rwandan, etc) simple chapati recipe, with milk and eggs, which is more elaborate than ==> A Simple Chapati Recipe, but with better chapatis.


For:  5 servings

  • 1 kg plain wheat flour (not self-raising (!), etc)
  • 1/4 liter water (preferably warm)
  • 1/4 liter milk (preferably warm)
  • 2 teaspoons salt (slightly heaped)
  • oil
  • 2 eggs (up to 4 eggs/kg are OK - no pancake-like taste!)


  1. This is what we need ...
  2. Mix the warm water, milk and salt. For a kilo of flour, this should be about 1/2 liter (500ml)
  3. Beat the eggs in a large bowl and add the above mixture
  4. Add flour and knead well. The dough is quite stiff & may require some bit of work.
  5. You may use a food processor to mix the dough BUT make sure it can deal with 1.5kg (about 3.3 pounds I suppose) of stiff dough. See user guide. Use a STEEL Blade, such as used for some bread mixtures.
  6. Make a hole in the middle and add 2 tablespoons of oil and thoroughly knead to a firm, consistent non-sticky dough
  7. Cut & form into about 10 balls
  8. Roll each to about a small dinner plate size. Apply a layer of oil onto the whole surface and then beginning from one side, roll into a form of tube. Roll this again to a disc & then form into a ball. The purpose of this is to create a ball of dough consisting of several layers. Please watch accompanying video to get as clearer picture
  9. In the meantime, heat a cooking plate. Chapati does not need long to cook, but needs a very hot plate. Assuming you are using a "normal" electric cooker, with 6 heat levels, start with 6 for the first chapati & then reduce to 5, if it's hot enough. With gas, one needs to be a bit more careful and I think I would not begin with the highest heat level
  10. Roll each ball into about a dinner-plate sized chapati
  11. Place it in the hot pan so it "dries" for a few moments, turn it over & apply about 1 teaspoon or probably a little more oil all over the surface. Turn the "oiled" surface to the bottom & oil the other side as well. When the oiled develops nice brown patches, it is ready. Do the same for the second side
  12. You can cook 2 or even more "dried" chapatis at a time, by placing them, one on top of the other, as illustrated in video, but this requires working quite fast

Recipe notes

  • This recipe is a bit similar to a Simple Chapati Recipe  (see other recipes on this site) as mentioned, but some things are done differently and it takes more time.
  • For the beginning, you could halve ALL ingredients. Too much egg content changes the taste away from chapati to something different, probably a form of pancake.

Chapati can be eaten with a wide range of sauces. See more ideas here: A simple Chapati Recipe + accompanying video. We have it here served with chicken goulash sauce. Goulash is not a Ugandan/African, but has Hungarian origins. You can get goulash “Fix” spices (e.g. from Maggi) in some supermarkets. I think Goulash is normally prepared with beef, lamb, pork, etc, but I have never never had anyone dislike the chicken goulash. More on goulash: It’s possible to keep cooked chapatis in a freezer for later use. After thawing them, simply warm them up in a frying pan. Same thing with cold chapati. Warming them up makes them softer. Enjoy and post your experiences or ideas here [requires being registered, but this takes a few moments].

Another chapati recipe on this site: Making African Chapati Like a Profi (for restaurants or occasions, like where you have to make lots of chapatis in a short time, or have a large household ;)).

One thought on “Mercy’s Chapati Recipe

  1. simba says:

    Comments to this video from Youtube:

    Meme Andrea 4 months ago
    It looks delicious but I’m so sorry I can’t eat food that contained too much oil -,-

    Ivan Lazaro Shared on Google+ · 4 months ago
    Check out this video on YouTube:

    carlosmante 6 months ago
    Those are delicious “Tortillas de Harina” (flour Tortillas) very Traditional in Northern Mexico.

    Electro 1 year ago
    I didn’t know you could put eggs in. I always made them without, will try though.

    orbituganda 2 years ago in reply to cutandgo
    On this channel (orbituganda) & at orbituganda[.]com, our most viewed recipe is “A simple chapati recipe”, made without eggs & milk. I thought that was exclusive. I discovered OTHER folks make chapati differently like “Mercy”. Actually I discovered even with 2 eggs/500g of flour u DONT TASTE anything in the direction of a pancake AT ALL.Compare for example YOUR pilau with what u find online(Google images) & will be surprised at the available RICH diversity u can probably learn something from.;)

    Topsy Fad 2 years ago
    Am from Nigeria and my friend is married to Uganda,the first time i had chapatis I loved it soo much. I will love to know how to make it. Pls can u used self raising flower or do u av a particular one u use for it. i have not seen him making one before but said u can add egg and milk. Thanks.

    virunga mountains 1 year ago
    Thanks for this recipe with eggs-Now I know how I’m gonna play with my eggs. You can also dump in onions,spices, etc.
    Webbale kumatiza, kati enjalaa enuma-ngenda kukaaba!

    orbituganda 2 years ago in reply to Topsy Fad
    To the comment below, I would like to add … it might be safer for you to make chapatis for 500g of PLAIN white wheat flour the first time, which should suffice for at least 2 meals. If it works, then you can do more. One guest below says “I have never seen chapatis being made using milk and eggs..U ar just a lier ” … just bec. It’s not usual :), but they are OK. Try without first as in our other recipe which is also simpler. – Regards

    fellisco86 3 years ago
    I like your recipe, my chapati are often dry but this recipe is great dear

    giginike 2 years ago
    i love chapatis!!

    manolobraun 3 years ago
    why do you use milk instead of oil? to make it healthier? or is that the secret ;)?

    orbituganda 3 years ago
    Good to know. 🙂 As shown in this & the other chapati recipe on this channel as well, it makes a difference adding oil to the dough. I discovered that makes a difference. Before that, my chapatis used to be really hard.

    mypeace9 3 years ago
    The recipes … ok but oil, it’s too much oil, which I don’t see why you use that much, maybe it’s to be eaten only for special occasion

    Topsy Fad 2 years ago in reply to Topsy Fad
    thank you for ur help,will try it this weekend

    orbituganda 2 years ago in reply to orbituganda
    U will note many Indian people (India being the real origin of chapati) will have a problem with East African chapati, because theirs is NOT made with plain wheat flour & I think with no oil & certainly tastes different. Many would think these are not real chapatis. For one reason or other specific recipes in different places evolve. I have discovered WestAfricans are much more creative at cooking & you will find instead of making just dish X from a,b,c & d they can make 3 dishes different ones

    orbituganda 3 years ago in reply to kenyanbabeify
    @kenyanbabeify Sure, eggs do not have to be added. It was also the first time I used eggs BUT as some other people have noted, the eggs do no harm at all & in fact, i think they increase the nutritional value, at least. The key thing is: these chapatis are good & soft. 🙂

    Kieran DSouza 2 years ago
    you can make chapatis without milk or eggs and they can be as soft and tasty. You should knead the flour with either ghee, butter or coconut oil and also while frying use these fats only. they give a good taste and aroma to the chapati and the chapati remains soft for a long period

    fresh whole wheat flour should be used and of course salt to taste

    sheepeace 2 years ago
    This is how i make chapati but without eggs.

    veshism 3 years ago
    I have never seen chapatis being made using milk and eggs..U ar just a lier ..

    orbituganda 3 years ago in reply to fellisco86
    @fellisco86 I also used to make dry & hard chapatis until I learnt some few secrets from some friends. 😉

    orbituganda 1 year ago in reply to virunga mountains
    I think u have the right attitude. There is nothing wrong with experimenting & trying out new dishes or ingredients. I have come to know lots of new dishes cooked in other countries by doing lots of things with have a little differently. Would like to know the results especially if u go ahead & find way to add onions, etc 😉

    orbituganda 2 years ago in reply to Topsy Fad
    Hi, among the ingredients if u check again u will see 1 egg for a kilo of flour though 2 are OK & milk. In East Africa, though chapatis are normally made WITHOUT eggs & milk as shown in our other recipe “A simple chapati recipe” on the Orbituganda Youtube channel or checkout orbituganda(.com) <= without brackets 4 written versions under Recipes. Use NORMAL white wheat flour for cakes & NO self-rising which I think already has baking powder which is NOT a chapati ingredient. Share your result 😉 orbituganda 3 years ago What is a sanitary surface, if it is not one that has not been cleaned before and is powdered with flour to facilitate rolling? orbituganda 3 years ago in reply to veshism 🙁 ... My main comfort is u have not seen "everything" yet. 😉 ... Seriously, though, I had also never eaten chapati with eggs or milk until I tried that. In fact 2 eggs to 500g is not bad at all & they taste nice. The only problem is if you add too much, then u get pancakes instead. May be you will say Indian chapati (ORIGINAL!!) or roti are no chapati at all, bec. they are different from East African. ;). Experimenting/trying other food recipe variations can be VERY rewarding I have found. Dorcas Ngumbu 2 years ago weizen mehl. Du bist in Deutschland. kenyanbabeify 3 years ago i have never eaten chapati's that contain eggs in it...i was born and raised in mombasa and ur chapatis r soft without eggs .. orbituganda 3 years ago in reply to pryncessable @pryncessable What is a sanitary surface, if it is not one that has not been cleaned before and is powdered with flour to facilitate rolling? orbituganda 3 years ago in reply to manolobraun Hi, not quite. 😉 I think with milk & eggs, the chapatis are more nutritional, though. I always add milk to flour/dough which in my experience helps make the chapatis soft(er). You can find a detailed written version with SAME name on our site at orbituganda + [.com] explaining the "oil" bit. As said, the other day I ate some chapatis prepared with 2 eggs/ 500g flour & they're fine, so you can use a bit more but not TOO much or u'd have a form of pancake. 😉 cutandgo 2 years ago Sorry but milk and eggs have no business in a chapati recipe. This is a pancake according to my opinion. amy mjema 2 years ago waa!izo cahpo zimekunywa mafuta orbituganda 3 years ago in reply to mypeace9 Hi, well chapatis are prepared in different ways. Indian chapatis, from which East African are derived used a different type of flour & very little or probably no oil. East African chapatis are prepared with oil! May be some use a little less,but prepared that way with oil makes them soft & what they are. Yesterday I was called to eat chapatis by some Guinean friends who have fallen in love with them since they first ate them not long ago. Many people who have eaten then, like them that way. 😉 orbituganda 2 years ago in reply to sheepeace I believe you. Actually in most of East Africa, chapati is made without eggs or milk, like in our other chapati recipe on this channel. However other people add these ingredients & one loses absolutely nothing doing so or trying it out. In any case it is certainly true that with eggs & milk the nutritional value is certainly increased . 😉


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