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Dola 4 Ways Chapati


  • 4 cups Unga wa Dola all-purpose flour
  • 3 tbsp margarine (substitute with white fat)
  • Salt
  • 1 cup warm water (very important for it to be warm)
  • extra margarine for layering/td> extra flour for dusting and sprinkling


  • In a bowl, mix together flour, salt and margarine.
  • Add water and knead the dough. Knead for 10-15 minutes or until the dough is super soft. Cover with a damp cloth and rest for 30 minutes.
  • Take a portion of dough in your palms (enough to fill your fist). Roll it out into a thin circle.
  • Spread 1 tbsp margarine evenly and sprinkle some flour over it. This is how you would start to make the chapati’s no matter which of the four methods you use.
  • Now create the folds or rolls. View the video above for detailed information on how to roll it and create the layers.
  • Once you have chosen your method of rolling the chapati into layers, press down the dough and roll the dough into a circle of your desired thickness. However, too thick will make the chapati too doughy and too thin will make it too crispy and it won’t be soft.
  • Heat a heavy pan (heavy pans make better chapati’s than the light pans) and place the chapati on it. Cook for 30-45 seconds and once the air pockets start to form, flip it.
  • Use a chapati press or fold a cloth and press on the chapati on all sides so it cooks evenly. Flip it again, add 1 tsp of margarine on it and flip it over the margarine. (view the video above if this is confusing).
  • Use a spoon or spatula to press the sides down as you keep moving the chapati. Cook for 15-20 seconds and flip it around again. Press down for another 15-20 seconds and its ready to serve.
  • Serve straight away or if you are serving it much later, cover with a towel and set aside. This will keep them from drying out and will stay soft.
  • You can also roll the chapati’s and serve.