In a bowl put flour add salt to taste, a pinch of sugar mix well.

Add in vegetable oil, rub in the oil until crumbly.

Add in lukewarm water in little amounts per time. It reduces you having a dough that is too stick or too hard

Knead well to make a soft dough then take oil and to aid in kneading so that the dough doesn't stick on your hands.

For me the best way to knead is to pinch and pull dough away from you to develop it and soften it.

This is done for five 5 minutes at this point the dough should not be sticking on your hands or in the bowl.

Take oil apply lightly to the surface of the dough. Then take a cling film or a damp kitchen cloth and cover for about 15 minutes.

The dough after resting will become pliable.

Divide it into 8 lemon size balls as per your pan size.

Dust in flour to make it easy to roll. Shake off the excess flour.

Stretch it abit it makes it easier to roll. I prefer pressing mine with the knuckles to spread it out before rolling.

Roll it out to about 5 to 6 inches. Takes 1 tsp of oil and apply it on top don't apply excess oil.

Place it on flour oiled side first. Part it down lightly. Do the same on the other side.The flour helps to keep the layers distinct.

Then place it a flat surface and fold it like a fan pull slightly as you do this.

Take it and press all your folds together and stretch slightly as well

Roll it into a bowl like tucking it from top to bottom

Apply abit of tensions after tucking it. Let it rest for about 15 minutes so that the flour can be absorbed by the oil.

Dust it and shake off excess flour. Roll the flour dough into a diameter of 5 to 6 inches.

Meanwhile heat the pan and allow to be hot. Apply little oil to prevent it from burning.

Take the chapati and place on the pan. When you see bubbles appear on top turn the chapati and apply oil on top.

Then turn the chapati and cook one side until golden brown or to your liking.

Apply oil on the other side and heat. Cook until golden brown then serve.

Hmmm! Tasty.