1.In a bowl put 2 1/2 cups of flour, add salt and sugar.
2.Add 1 cup of warm water
3.Mix the flour and water to form a thick paste.
4.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)
5. Apply the 2 tbsp oil to the dough once you have attained the right extensibility and elasticity.
6.Cover the dough for 30 minutes. This makes the chapati dough to rest and spreading it becomes very easy.
7.Once the 30 minutes are over, roll your chapati dough into small ball according to the number of chapati you want to make.
8.Spread each chapati dough ball with a wooden rolling pin into circular flat bread adding flour where necessary so as to avoid the bread from sticking to the surface.
9. Heat oil in a pan and fry each chapati until they are over.
Kienyeji chicken- It’s the simplest. Boil chicken for about 45 minutes, then add onions and tomatoes, cook till soft the add hoho and dhania.
Source: F Murithi