In a bowl put flour, kitunguu saumu, oil, and onions. Then mix.

Then in a jug mix the salt, sugar and Walter to taste.

Pour the salty water in flour and mix- knead with your hands.

Knead to form a soft dough but not too soft. Cover and let it rest.

It should rest for about 30 minutes.

In a flat surface, start rolling the dough. Roll until it became 0.25 thick. It is not a must for it too be a perfect circle.

Then apply oil on top pay attention to the edges making sure they are all applied.

Then fold the chapatti in to a top like dough. Then take a knife and cut the dough into sizeable equal sizes

Then fold them to make them into balls making sure that that they are equal.

Allow it to rest for 15 minutes.

After 15 minutes roll the chapati dough into 0.25 inchies and heat the pan.

Then put the chapatti in a pan to dry for one minute.

Turn and add oil on top.

Turn the other side and cook until golden brown on both sides repeat this for the remaining chapatti doughs.

Put in a hot pot and serve and 15 minutes while hot.

Tastes very nice.