Put the flour in a bowl and add in the pounded staff

Mix them all sides. Then in a jug, mix salt with water- 1 tbsp of salt with, 1/2 a litre of warm water. Add a pinch of sugar.

Put the kneading oil in the flour and start kneading. Add water gradually while kneading with your thumbs for better results

Knead until semi- hard and allow it to rest for 30 minutes. Cover it with a cling film.

After 30 divide the dough into 8 equal sized balls

Allow it to rest. For further, 15 minutes.

Then in a flat surface start rolling one by one to circular shapes. Roll it to be 0.3 cm then take oil and apply on top paying attention to the edges..

Then start to fold the chapati a to a ropes like dough. Fold it in a way you are folding it away from you.

Fold it to become a ball it by starting to fold from one edge of the dough rope to the other.

Repeat this for all the dough

Start rolling the dough to circular shapes. Roll it to be 0.25cm thick.

Then heat the pan in medium heat.

Put the rolled dough to pan after 2 minutes turn and Start applying oil on top paying attention to the edges.

Then turn and cook the other side and apply oil to the uncooked side.

Turn and cook both sides until golden brown.

When golden brown put in a hot pot for 15 minutes and serve.

Serve with beef stew or green grams.