Soft layered chapatis

Mix flour and salt until well mixed

Make a well in the flour and add half of the hot water.

Mix well incorporating the flour. Add the rest of the hot water mixing well until the dough forms a ball.

If sticky add a handfull of flour and knead the dough until it's not sticky

Add 2 Tablespoons of cooking oil and continue working the dough

Move the dough onto a working surface and knead the dough for 15 minutes

Fold the dough into a ball and wrap it with cling film to rest it for 30 minutes

Unwrap the dough and knead for 3 minutes

Dust your working surface with flour and roll out the dough as wide as possible

Smear cooking oil on the rolled out dough and cut out the dough horizontally in strips

Fold the strips to with the oily surfaces inwards

Dust your working surface again and roll out each of the subdivided dough individually into round shape(not too thin to avoid hard dry chapatis; and not too thick to avoid undercooking)

Dry both sides of the chapati in a medium hot pan and apply oil on both sides while cooking until a golden brown colour on both sides is achieved.

Put the cooked chapatis in a dry place and cover to avoid drying.

Serve and enjoy.