Boil 1litre of water until warm. place 3/4 of flour in a bowl

Remove skin off the boiled butternut as you add in the flour.

Add the sugar Cinnamon and 100ml cooking oil in the flour. Add the salt in the warm water and stir thoroughly.

Add the water in the flour as you start to knead. Keep on adding water as the dough becomes firm

Stop adding water and knead with both hands so as to finish faster

So as to know the dough is ready it will be less sticky on your hands until you are able to knead without it sticking.

Cover the dough for 10minutes.

On a flat surface place the dough and roll until it becomes flat(2cm) thick.

Take 5tbs cooking oil and spread on the flat dough

Use a knife to cut strips across the flat dough then use the strips to form round balls

Roll the balls to form chapati until you finish set the pan to preheat as you roll

Place the chapati on the pan and after a minute overturn and spread oil on the upper part and turn the chapati again and spread oil on the other surface.

Let the chapati cook on both sides until it starts to have golden brown spots on it then remove and continue the process until all chapatis are ready then serve.