Ingredients for Kenyan Soft Layered Chapati

Step 1. In a bowl, measure three cups of flour Step 2. In another bowl, mix salt, sugar, 2 tbps of oil and 1 cup of water. Stir until the salt and sugar dissolves. Step 3. Pour the liquid mixture above (step 2) in the flour bowl and mix well. Keep adding the remaining water until the dough becomes soft. Step 4. Knead the dough for five minutes and add flour if needed. Step 5. Transfer the dough on a flat surface and continue kneading and adding flour when needed for 10 minutes. Add more flour to make it more thick but not too hard. (I love kneading my dough on a flat space until I have attained the right elasticity). Step 6. Return the ready chapati dough in a bowl, add some oil and knead to mix it up until it soft and not sticky. Cover the dough and leave it for 40 minutes. Step 7. After the 40 minutes, divide the dough into 10 to 13 equal parts making ball like shapes. Arrange them in a flat surface dusted with flour. Step 8. Right away, pick one of the balls and place it on a flat surface. Step 9. With a rolling pin, roll the ball to a circular shape. Step 10. Brush the circular chapati with oil on top. Step 11. At the side that faces you, start folding and rolling the oiled chapati with both hands as if you are rolling a rode away from your direction.