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Chapati ya dengu (lentil chapati): recipe illustration
Everyday meals

Chapati ya dengu (lentil chapati)

A flat, soft bread into which cooked, mashed lentils are kneaded, for a more tender and nourishing dough. Eaten warm, folded, with sauces or tea.

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Ingredients

Ingredients

Pâte

Spices & seasoning

On the side

Nutrition facts

395 kcal per serving

Protein
15.6 g
Carbohydrates
54.1 g
of which sugars
1.3 g
Fat
11.2 g
Fiber
6.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cook the red lentils in 250 ml water for 10 minutes until very soft, then mash them into a purée and let cool.
  2. In a bowl, mix the flour, baking powder, salt and cumin.
  3. Add the lentil purée and 2 tablespoons of oil, then gradually add the lukewarm water to form a soft dough.
  4. Knead for 5 minutes until smooth, cover and rest for 20 minutes.
  5. Divide the dough into 6 balls, roll them out thinly and brush with a little oil.
  6. Cook each chapati for 2 to 3 minutes per side in a hot pan until golden in places.

Variations and tips

Without baking powder. Leave out the baking powder: the dough will be denser but just as good.

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Original Ecomely recipe.