Today’s recipe features tasty East African Chapati with savory beef stew: a favorite dinner that’s perfect for freezing and easy leftovers.

Ingredients

Flour: I used all-purpose flour and wheat flour for this recipe.
Salt: This adds flavor to the dough and helps it rise when heated in the skillet.
Oil: I used olive oil for this recipe, but you can use any oil you prefer.
Water: I used hot water for this recipe to add a more traditional flavor.

Keesha’s Tips & Tricks

Add Water Slowly, Feel the Dough: Pour water in a little at a time as you mix. I go by feel more than measurements here; you want the dough soft but not sticky.
Flour the Surface & Get In There: A lightly floured surface makes kneading easier and brings the dough to life.
Let It Rest: Once the dough comes together, let it rest for 30 minutes. The gluten relaxes, giving you soft, flatbread that cooks up beautifully.
Roll Evenly for the Perfect Puff: Try to keep the thickness consistent as you roll. Keep it just under ¼ inch, turning as you go for that perfect puff.
Brown the Beef First: Don’t skip this step. Browning the meat adds so much richness to the stew. I usually do it in batches so every piece gets a nice sear.

Chapati Recipe Variations

Whole Wheat: Use whole wheat flour for the added benefit of more fiber and lasting energy.
Spices: Add cumin, coriander, or cardamom for extra flavor.
Stuffed: Fill with cooked veggies or meats.
Herbs: Sprinkle parsley, basil, or oregano on top.
Crispy: Brush with butter before cooking for faster browning.
Other Flours: Try rye, spelt, buckwheat, or oat flour.

Side Dishes to Serve

Sautéed or Grilled Vegetables: Season vegetables with salt, pepper, and herbs. Sauté in a pan until tender, or grill for a smoky, charred flavor that pairs beautifully with tagine.
Sukuma Wiki: Traditional collard greens with onions and tomatoes.
Beans or Green Grams: Boil beans or green grams with spices for a hearty side.

👉🏽 Check out these classic Kenyan recipes that pair perfectly with chapati and stew: Kenyan Githeri, Kenyan Fried Cabbage, and Kenyan Kachumbari.

How to Store & Reheat Chapati

Store chapati wrapped in foil or parchment paper at room temperature for up to 2 days, refrigerated for up to 3 days, or frozen in an airtight container or bag for up to 1 month. Reheat chapatis in an oven, microwave, or skillet until warmed through.

African Chapati With Beef Stew and different sides.

FAQs about African Chapati With Beef Stew

Yes, use water and plant-based oil for vegan chapati.

Overcooking, insufficient resting, or dry dough can cause toughness; follow instructions carefully.

Yes, store dough tightly wrapped in the fridge for up to 2 days.

Yes, use a gluten-free flour blend instead of regular flour.

More African Recipes

Craving bold African flavors? Try Chicken Mafe with rich peanut sauce, Amalla swallows for a traditional bite, or Tangia Marrakechia packed with aromatic spices.

East African Chapati With Beef Stew Recipe

Keesha

Today's recipes are packed with flavor and texture. The chapati is easy to make with this guide and can even be frozen for later use.

5 from 30 votes

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Prep Time 20

Cook Time 1 30

Resting time 20

Total Time 2 20

Course Main Course

Cuisine African

Servings

Calories 483 kcal

Ingredients

For the plain chapati

1 cup all-purpose flour
1 cup wheat flour
1/2 tsp ground cinnamon, optional
1 tsp sugar
1/2 tsp salt
2 tbsp olive oil
1 cup warm water

For spinach chapati

1 cup baby spinach leaves
3/4 cup warm water

For chili chapati

3 chopped chillies
3/4 cup warm water

For the Kenyan beef stew

2-3 tbsp olive oil
2 pounds beef stew (like sirloin steak tips), cubed into bite-sized pieces
2 medium onions, cut into large chunks
2 celery stalks, sliced
6 garlic cloves, minced
1 Scotch bonnet pepper, deseeded, minced, optional
2 tsp curry powder (of your choice)
1 tsp smoked paprika
1 tsp ground white pepper
4 tomatoes, diced
1 cup tomato puree (not paste or sauce)
2 sprigs fresh thyme, picked (leaves only)
3-4 cups low-sodium beef stock
1 red bell pepper, deseeded and sliced
2 cups fresh peas
1/2 cup fresh parsley, chopped
Sea salt flakes, to taste
Freshly ground black pepper, to taste

Instructions

Make the chapati dough

In a large bowl, whisk together the flour(s), cinnamon, sugar, and salt. Stir in the olive oil.
For flavored chapati, blend spinach + water or chilies + water. Use this instead of the plain 1 cup water.
Slowly add the liquid while mixing until a soft, elastic dough forms. Knead on a floured surface for about 10 minutes.
Divide into 4–6 pieces, cover with plastic wrap, and let rest for 30 minutes.

Shape the chapati

Using a rolling pin, roll out one dough ball on a lightly floured surface.
Then, roll the flat disc into a roll starting from one end.
This roll can then be slightly flattened. Grab one end of the "log" and start rolling it inwards. Keep twisting it around itself so it ultimately creates another disc-shaped ball. Tuck the outer end piece into the center.
Finally, roll this ball into a flat round sheet again. Each sheet should only be ⅛ inch thick. This is a very thin flatbread with many layers.
Repeat the whole process until all your chapati has been shaped and rolled.

Cook your chapati

Heat a non-stick pan over medium-high heat.
Cook each chapati for 1–2 minutes per side until golden brown spots appear. Do not add butter or oil to the frying pan.
Finally, while the chapati is still warm, add a dollop of butter and brush it over the entire surface.
Remove the chapati from the heat. Either keep it warm in a low-temperature oven or allow it to cool.

Make the Kenyan beef stew

Heat olive oil in a large pot or Dutch oven. Brown the beef on all sides, then remove and set aside.
In the same pot, sauté onions and celery for 2–3 minutes. Add garlic and Scotch bonnet (if using) and cook for 1 minute.
Stir in curry powder, smoked paprika, and white pepper. Cook for 30 seconds until fragrant.
Return beef to the pot. Add diced tomatoes, tomato puree, thyme, and 3 cups of stock. Bring to a boil, then reduce heat to low and simmer for 1–1½ hours, until beef is tender. Add more stock as needed.
Stir in bell pepper and peas. Simmer for 5 minutes.
Finish with chopped parsley and season with salt and black pepper.

Serve

Pair warm chapati with a hearty scoop of beef stew. Garnish with fresh parsley and enjoy!

Nutrition

Calories: 483kcalCarbohydrates: 39gProtein: 21gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 60mgSodium: 573mgPotassium: 615mgFiber: 3gSugar: 5gVitamin A: 671IUVitamin C: 27mgCalcium: 42mgIron: 4mg

Tried this recipe?Let me know how it was!