Chapati Maharago Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Make dough

In a large mixing bowl combine 3 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and pour in the foamy yeast mixture and 2 tablespoons vegetable oil. Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry add up to 1–2 tablespoons warm water; if too sticky add a little flour. Shape into a ball.

First rest

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rest in a warm spot for 45–60 minutes, until doubled in size. This rest develops softness and slight fermentation for tender layers.

Divide and roll

Punch down dough gently and divide into 8 equal pieces (about 80–90 g each). Keep pieces covered to prevent drying. On a lightly floured surface roll each piece into a thin circle roughly 7–8 inches in diameter using the reserved 1/2 cup flour for dusting as needed.

Layering (make flaky layers)

Brush the rolled circle lightly with 1/2 teaspoon of oil or ghee, then sprinkle a light dusting of flour over the surface. Fold or roll the dough into a loose cylinder (like a Swiss roll) and then coil the cylinder into a tight snail/spiral. Flatten the spiral gently with your palm, then roll out again into a 6–7 inch flatbread, about 2–3 mm thick. Repeat for all pieces.

Final rest

Let the rolled chapatis rest under a cloth for 10–15 minutes before cooking to relax the gluten and preserve tenderness.

Cook chapatis

Heat a heavy skillet or cast-iron pan over medium-high heat. Brush a little oil or ghee on the pan (about 1 teaspoon per chapati). Place one rolled chapati on the hot pan. Cook 45–60 seconds until bubbles form and the underside has golden brown spots, then flip and cook another 45–60 seconds. Press gently with a spatula to encourage even cooking and puffing. If desired, add a little oil or ghee around the edges while cooking to crisp slightly. Total cook time per chapati 1.5–2 minutes. Transfer cooked chapati to a plate and cover with a clean towel to keep soft. Repeat for remaining chapatis.

Optional finish

Brush finished chapatis with melted butter or ghee for shine and extra tenderness. Keep covered until serving.

Prepare beans (if using dried)

If using dried beans, sort and rinse them, then soak in plenty of water for 6–8 hours or overnight. Drain, add to a pot with fresh water (about 6 cups) and simmer 60–90 minutes until tender (time varies); alternatively pressure-cook 20–25 minutes. If using canned beans, rinse and drain and skip to step 2. Reserve 1 cup of cooking liquid if available.

Sauté aromatics

Heat 2 tablespoons vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté 5–7 minutes until soft and translucent. Add minced garlic and grated ginger and cook 1–2 minutes until fragrant.

Toast spices & build base

Stir in tomato paste and cook 1–2 minutes to remove raw flavor. Add ground coriander, ground cumin, turmeric, curry powder and black pepper. Cook, stirring, 1 minute to toast spices and release aromas. If using canned diced tomatoes, add them now and simmer 3–4 minutes to break down.

Add beans and coconut milk

Add the cooked or canned beans to the pan along with 1 to 1.5 cups coconut milk and up to 1 cup reserved bean cooking liquid or water to reach a saucy consistency. Stir well to combine.

Simmer and season

Bring to a gentle simmer, reduce heat to low, and simmer 10–15 minutes to allow flavors to meld and sauce to thicken. Taste and adjust salt (the recipe calls for about 1.5 tsp salt) and pepper. If stew is too thick add a splash of water; if too thin simmer uncovered a little longer.

Finish with acidity & herbs

Stir in 1 tablespoon lime or lemon juice and 2 tablespoons chopped cilantro. If desired, stir in 2 tablespoons toasted coconut flakes for texture and a deeper coconut flavor. Remove from heat.

On a serving platter, place warm chapatis stacked and covered to keep soft. Spoon the maharago (spiced coconut bean stew) into a bowl. Garnish stew with extra cilantro and toasted coconut flakes if using. Serve chapati alongside the stew for tearing and dipping. Each chapati can be used to scoop up a generous spoonful of maharago.