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How to preserve Chapati for months

Chapati is one of the favourite foods in Kenya and India. However, many consume Chapati soon after preparation due to lack of a  preservation method.

If Chapatis are preserved, they can be  consumed over a very long period of time up to months. I know one way to preserve chapatis for very long which is; by freezing. I learnt how to freeze chapatis after I received some from Kenya while I was in Belgium. I was able to enjoy the frozen chapatis for over a month, eating just one at a time.

How to freeze Chapati
Put chapatis in  freezer bags or just any polythene bag to prevent chapati from absorbing water in the freezer. Throw them in the freezer until the time you need them.

Thawing Chapatis.

  1. The best way to thaw chapati is to transfer chapati from the freezer to the fridge atleast three hours before consumption. This way they will thaw slowly minimising the risk of bacteria proliferation.
  2. To quickly thaw chapati use a microwave. Cover the chapatis nicely and use the defrosting option in the microwave setting.
  3. If you have to use the warming setting in a microwave, cover chapatis and thaw for a very short time; less than a minute, otherwise they will dry out into crackers.
  4. Thawing at room temperature for several hours could increase a risk of bacteria  multiplication and growth.

You can now preserve your chapati as long as you want.

Comments on this entry are closed.

  • Winnie Ngubwa June 23, 2010, 2:26 pm

    A good artical it is. Will try keeping my chapo…

  • Nicholas June 25, 2010, 10:58 pm

    excellent. I like chapatis and now I have a reason to enjoy as much as i can

  • Benson Misati Okindo January 19, 2011, 6:54 am

    Great tutorials. Kindly how do you cook samosa?

  • Betty Oduor January 17, 2013, 12:34 pm

    Am planning to make different flavored homemade chapatis for commercial purposes probably for supplying to supermarkets.Kindly email me how to go about it without the risk of bacterial infection and what are some of the dos and dont’s if I go commercial.For example what are some of the ingredients that I should never mix with flour e.g yoghurt and how do I package my chapatis.Thank you.