The chapati is a traditional bread brought to Kenya by the Indian tradition, but then evolved throughout the country and today prepared on the street, in poor places as well as in those of high level as an accompaniment for dishes.
Its simple and quick preparation makes it a tasty and filling dish to be paired with beans, vegetables or meat dishes and soups. 
HERE RESCEPTED

Ingredients for 12/15 chapati
500 gg of flour
hot water qb
half teaspoon of salt
5 tablespoons of seed oil

Mix flour, salt and seed oil and add a little bit at a time slightly heated water until you reach a mixture that is quite elastic but firm. Work until it becomes soft and divide into three pieces.
Spread one of the cake with the rolling pin, forming a 30 centimeter disc and grease it with a little oil. Divide the circle into three strips, roll each one up to form the same number of bundles. Take the central part of the cake and crush it with your thumb. Iron each panettino using flour and rolling pin until it reaches the size of the pan you are using. Put the pan on top of the heat and when it is at temperature, put the first chapati to cook, without adding oil.
When it begins to cook and turns white, the chapati swells slightly. Add one teaspoon of oil in the pan and turn the chapati. After a few minutes and ready. Place in a plate and cover it, so that it remains soft.