"Master the Perfect Chapati with NYT Cooking's Recipe"
This Kenyan version of the Indian staple, chapati, uses all-purpose flour and generous spoonfuls of oil to create delicate layers. The dough benefits from periods of rest to relax the gluten, making it easier to stretch and roll. The chapati making process is described as communal, so gather your ingredients and helpers. The cooked chapati should be enjoyed immediately while still warm or stored at room temperature for up to 24 hours or frozen for up to 1 month.