Soft layered chapatis

Into a bowl put 2 cups of all purpose flour

Add salt and sugar to the flour

Mix the dry ingredients with warm water and knead to form a thick paste, add more flour to thicken but the dough should not be too hard.

Then cover the dough for 30 minutes with an aluminium foil to allow it to rest.

After the 30 minutes divide the dough into 8 to 10 equal parts depending on how manyof chapatis you want. The parts should be ball like shapes

On a flat surface take one ball of the dough and roll the ball into circular shapes with a rolling pin.

Add the flour when needed to prevent the it from sticking

Apply oil on top of the dough with a brush and start folding the oiled dough with both hands from your direction

You should have a shape that looks like a rope,thencoil it to create a coil like shape, repeat this for the remaining doughs

To the coiled dough roll the dough into a circular shape again with a rolling pin. Repeat this for the remaining doughs

Heat the oil in a frying pan and place rolled dough in the heated pan. Fry the chapati on both side until they become golden brown in each side. this should be done on medium heat.

Repeat the last step 8 times. Then put the chapatis into a hotpot for around five minutes an serve while still hot