You may think of chapatis as an Indian food, but they are very common in East Africa as well. Substituting coconut milk for the water adds a rich, velvety taste and texture to this staple food. If you are using canned coconut milk be sure to get the unsweetened kind. Shake or stir it well to mix in the cream before using. You can use white flour or whole wheat flour. I like to use white whole wheat flour, which is a whole grain flour made of a lighter and sweeter variety of wheat.
Yield: 12 chapatis