Chapati

In a bowl, put the 3 cups of all-purpose flour. Add 1 teaspoon of salt and 3 tablespoons of cooking oil. Mix thoroughtly.

Add water gradually as you work into the dough using your hand.

Knead to form a hard dough and using your fist, remove the stuck dough from the bowl. The dough should not be too firm when kneading. Do this for a least 10 minutes.

Afterwards, cover the dough with a cloth and allow to rest for another 10 to 15 minutes. This will allow the dough to be even softer and will have a bouncy feel.

Roll out the dough and cut into smaller pieces and make into balls. Start with one ball and dust little flour on the surface. Using a rolling pin, roll the ball into a large, flat, circular shape. Apply oil to the dough surface evenly and using a knife, cut the dough into small pieces and fold into a ball. Set these balls aside ready for cooking.

Take a ball at a time and roll into a circular thin shape. Make sure it's not too thin or else it will end up being too hard once it's cooked.

Place the chapati on a hot dry pan on medium heat. Turn the chapati onto the other side and apply oil on the top. Allow to cook for a minute. Turn the chapati again and allow the oiled side to cook until brown to your liking.

Place the chapatis on a plate and cover to prevent them from drying. Serve hot with either stew or veggies or both.