The African variation of chapati is not to be confused with the Indian chapati it is based on. However, like its origin, it is a staple of local cuisine and it is made in the same way; a combination of flour and water to form a dough, rolled out thin, but not as thin as a tortilla, and cooked over a hot flat surface. The difference is one key ingredient : oil.
Unlike the chapati from India, this variety has oil mixed into the dough and is fried in oil on both sides. The result is a less healthy version of the original, which is made with no oil, and generally made with whole wheat flour or millet flour over standard white flour. You can find a healthier, whole wheat chapati, less commonly, called chapati atta. Either way, there is no denying African chapati is delicious, especially right off the fire, slightly crisped, and goes great with the variety of local dishes. Use it instead of ugali to scoop up greens, meats, or just about anything else.