Boil water until warm and then turn off heat.

Add the salt and stir until completely dissolved.

Place ¾ of flour in a bowl and add 100ml cooking oil and cinammon

Add water as you start kneading. Continue adding water until the dough becomes more firm.

Stop adding water and continue kneading as it becomes less sticky on the hands.

To know if the dough it will stop sticking on your hands.

Divide into 2 and place one on a flat surface and using a roller roll until 1cm thin apply cooking oil on the flat dough

Cut dough into strips and roll strips into round balls.

Do the same for remaining dough and start rolling them into flat chapatis

Make sure you have a lot of space.

Place a heavy pan on the heat at high level.

When pan is hot place the chapati on it and spread 1tbs cooking on both sides.

You can cook multiple chapatis at the same time. But if you can't just do one at a time.

When both sides have brown spots on both sides remove and place another until you finish then turn off heat and serve