Take a large bowl, measure 3- 4 cups of wheat flour

In another bowl, mix salt and sugar and add 1 to 1.5 cup of water, stir until the salt and sugar dissolves

Put the 3 to 4 cups of wheat flour into a bowl, then add the liquid mixture of salt and sugar slowly by slowly mixing continuously until the dough becomes soft.

Knead the dough for 5 minutes and add wheat flour if needed.

You can now transfer the dough on a flat surface like tray & continue kneading and adding flour when needed for 10 to 15 minutes. Then add more flour to make it more thick but not too hard to attain the elastic dough.

Return the ready chapati dough in a bowl and add some oil and knead to mix it up until it's soft and sticky. Cover the dough and leave it for 30 to 40 minutes.

After the 30 mins, divide the dough into 5 to 6 equal parts making ball like shapes. Arrange them in a flat surface / tray dusted with the wheat flour.

Then pick one of the big balls right away and place it on a flat surface.

With the rolling pin, roll the ball to a circular shape.

Then brush the circular large chapati with oil on top.

At the side that faces you, start folding and rolling each and every piece of the oiled chapatis separately with both hands as if you are rolling a rode away from your direction, the repeat the process for all the big balls in STEP 7 above

Once you have a shape that looks like a coil like shape for all of the chappatis.

Then you make coiled balls & with your palm, press the balls down to make them flat separately, and place on a flat surface.

With a rolling pin make make a circular shape for each of the coiled balls of chapati again, where layers are now formed on the chapatis.

Place the rolled out circular chapati (s) in a hot pan and fry each side until it's golden brown on the medium heat, and repeat for all the rolled out chappatis and place in a plastic wrap or container and cover to serve after completion of cooking.