In a large bowl add flour and make a well then add sugar, salt followed by water and ghee or oil.
Knead to form a soft and sticky dough
Place dough on a heavily floured board and knead for about 10 minutes. Continue to flour the dough as needed to facilitate kneading. The end result should be soft, elastic and smooth.
Divide the dough into 6 pieces and let it rest.
Using a rolling pin, roll out the dough into a circle
Lightly oil the chapatti dough with ghee, not too much
Then place dough on a heavily floured plate, pressing down the dough.
Turn the dough over and repeat.
Gently shake off excess flour.
Shape the dough like you would a paper fan- starting at one end to the other.
Then coil it up like this- see picture
When all the dough as been coiled up cover them with a damp cloth for about 20 minutes.
Gently flatten out the coiled dough and roll out, roll out from the center working outwards.
Rotate the dough each time you roll it. Roll out to about ¼ inch thick.
Oil a skillet and the upside of the chapatti as well, cook until golden brown on each side about 2-3 minutes.
Serve Warm!