In a bowl measure 1 kg of flour

Then into another bowl, mix salt,5 tbsp of oil, sugar, 5tbsp of oil and 1 1/2 cups of water and stir until salt and sugar dissolves

Then pour the liquids to the flour and start mixing and kneading until the dough becomes soft.

Knead the dough further for five minutes and make sure you add flour if needed.

The dough should notvbe too hard and it should have the right elasticty.

Add oil and knead to mix it up until it becomes soft. Then cover the dough for 30 minutes to allow the dough to rest

After 30 minutes, take the dough and divide it into 12 to 15 equal parts and make them to be ball like shapes.

Dust a flat surface with flour and put them there.

On a flat surface take one ball and with a rolling pin roll the ball to a circular shape.

Brush the circular chapati with oil on top. From the side that faces you start folding and rolling the oiled chapati with both hands as if you are rolling it away from you.

It should look like a rope. Then create a coil like shape. press it down with your palm then with a rolling pin make a circue shape again.

Heat a pan in a jiko and place the rolled chapati and fry each side until it becomes golden brown.

Then put in a hot pot and cover. Repeat this process for the remaining doughs. Then serve after 26 minutes