Ugandan Chapati

Instructions

1. 1 Mix flour, salt, and sugar in a bowl, add warm water and oil gradually, and knead for ten minutes until smooth and elastic.
2. 2 Cover the dough and rest for thirty minutes at room temperature to allow the gluten to relax.
3. 3 Divide dough into six balls, roll each into a thin circle, brush with oil, fold into thirds, roll again into a circle.
4. 4 Heat a flat griddle over medium heat, place the chapati on it, and cook for two minutes until bubbles appear.
5. 5 Flip and brush the cooked side with oil, cook two more minutes, then flip again and brush the other side.
6. 6 The chapati should be golden brown with flaky layers. Stack finished chapatis wrapped in a towel to stay warm.