Mix dry ingredients.

Incorporate the oil into the dry mixture.

Add water slowly and knead until the dough is smooth and elastic. It will still be a bit sticky.

Form into a round ball.

Let the dough rest under a wet cloth for 20 minutes.

Flour the countertop.

Using a rolling pin roll out the dough to as thin as you can.

Spread a little oil over the top and make sure it is evenly spread across the dough.

Sprinkle lightly with flour.

Roll up the dough to make a log.

Cut dough log into 2-inch pieces.

Pull the end of each piece and tuck it into the center of the rolled up piece.

Using a rolling pin, roll out the rolled up dough very thin. Make sure the edges are as thin as the middle.

Cook over medium heat in a dry pan for 30 seconds until it just starts to brown, flip and cook the other side to dry it.

Put a little oil (½ t) in the pan for the second cooking and cook for another 30 seconds to one minute each side, adding the oil each time you begin to cook a new side.

Place cooked Chapati on a paper towel to soak any excess oil.

Serve immediately, or wrap all the Chapati in a paper towel and place the package in a Ziplock bag to keep warm.