The best Kenyan chapati is soft with a slight chew and flaky layers. This unleavened flatbread is a staple in Kenyan cuisine, as well as neighboring countries. Despite sharing a name with the Indian bread of the same name, it’s more similar to a paratha due to its layered structure. The key to successfully making chapati is practice and time. Every family knows who the good chapati makers are, and who isn’t allowed to touch it.