Best Chapatis I ever made

These turned out to be killer chapatis, literally killing all resolve to stay off wheat or eat only one chapati

Ingredients
2 and half cups chapati flour
1 cup atta flour
1/2 cup mandazi flour
About 1 and half cups of hand hot water
1/4 cup cooking oil plus more for the cooking process
1 teaspoon of salt
4 teaspoons sugar

Method
Mix all the flour in a bowl
Add about half of the water and the oil
Start mixing with a spoon
Add the rest of the water as you ensure the consistency is soft but not sticky
Knead for at least 5 minutes
Make it into one big ball and apply the rest of the oil around it
Cover with a clean cloth and set aside for at least one hour or more
After that knead the dough once more briefly
Roll it out into one big circle of 1/2 inch thickness (does not have to be a perfect circle).
Apply some oil to the circle and spread evenly.  About 1 or two tablespoons at most
Make a cut across halfway to divide into 2, then cut across the half into 6 equal strips,  making 12 pieces in total
Take each strip and roll it into a ball - fairly tight and set aside one by one
Once you are done with all of them, you can start the cooking process
Roll out the first ball into a circle
Use a fairly big pan and cook under medium-high heat,  too low will harden the chapati, and too high will burn it
Cook both sides adding oil once it has golden brown spots
Continue with each chapati until you are done
Best served with a curry dish

This should serve 4 hungry people or 6 average eaters