Oil for brushing, extra flour for sprinkling before rolling
3-5 tbsp oil, for cooking
For the chicken filling:
1 tbsp oil
1 chicken breast, cut into strips
1 red bell pepper, sliced
1 tbsp paprika
1 tsp mixed herbs
Salt to taste
For the kachumbari:
Chopped coriander leaves
To make the chapati: First make the dough by mixing together flour, oil, salt and water. Knead for 4-5 minutes. Let rest for 15 minutes.
Take some dough in your palms, enough to fill your fist. Roll into a ball and lightly press together with your palms. Dust your board with some flour and place the dough on it.
Using a rolling pin, roll the dough into a round shape of 1/2 cm thickness. Brush some oil on the surface of the dough and sprinkle flour. Roll the dough into a long rope and fold such that it looks like a coil.
Press down to make it flat, sprinkle some more flour and roll again into a circle about 1/2 cm thickness.
Place the chapati on a heated dry pan. Once you start to see bubbles form over the surface, flip it over. Brush some oil on the chapati and flip over again. Repeat until both sides are cooked.
For the chicken filling: Heat oil in a pan. Add chicken strips and cook for 2-3 minutes. Add peppers, paprika, mixed herbs, salt and pepper and toss for another 2-3 minutes.
For the kachumbari: In bowl, mix together tomatoes, onions and coriander leaves.
To make the roll: Place the chapati on a flat surface, add a generous amount of chicken in the centre, top with kachumbari, roll and serve.