In a large bowl addAll Purpose flour and make a hole then add sugar, salt, cinnamon followed by water and oil

Knead to form a soft and slightly sticky dough

Place dough on a floured board and knead for about 8-14minutes. Continue to flour the dough till is soft, elastic and smooth. Do it for a few minutes.

Divide dough into 7 pieces according to your taste and preference and let it rest. Resting of the dough helps to relax the gluten and make it not only easier to work with but also produces softer tender chapati

Using a rolling pin roll out into a circle. They do not have to be perfect circles

At this stage you may proceed to cooking.However, if you want chapatis with layers you have to do the next steps

Lightly oil chapati dough with oil. Be gentle with the oil

Then place dough on a heavily floured plate, press the dough down

Turn dough over and press down- lightly shake off excess flour

Roll the dough into a cylinder then coil it around itself to make a circle

When all the dough has been coiled up cover the dough with a damp cloth and let them rest for 20minutes

Gently flatten out coiled dough and roll out. Begin rolling the dough from the center towards the outside.

Rotate the dough out each time you roll it.This helps to make a perfect circle. Make sure they are not rolled out too thin. Chapatis are not meant to be thin 0.25cm thick is good.

Oil the pan then place dough on the pan, oil the other side of the dough making sure you oil the edges too.

Cook for about 2-3 minutes rotating as need until golden brown.

Serve warm.