Continue kneading the dough until it becomes firm and becomes less sticky on the hands. finally set aside and and cover with aluminium foil for 10 minutes.

Divide into 2 and on a flat surface use a roller to roll until 1.5cm thick then using a spoon scoop 3tbs cooking and spread on the flat dough or you can use a brush to spread the oil evenly.

Use a knife to cut across the dough and use each strip to make round balls as you set aside.

Roll each ball into flat dough as you set the heavy pan to heat.

Place the chapati on the pan and turn over for a minute then add cooking oil as you start cooking