Method to roll out the dough:
Prepare the desired amount of dough from the Basic Dough recipe (Let rest for 2.5 hours.)
Knead well and divide the dough into peach-size balls.
On a lightly floured surface, flatten ball of dough with hand. Then use a rolling-pin to roll out the dough into a thin,round patty, about 5 inches in diameter (Roll from the center, turning patty several times to prevent sticking).
Try to make the edges slightly thinner than the center.
As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time.
Method of cooking the chappati or roti:
Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati from the skillet.
Gas Stove: If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked.
Electric Stove: If you have an electric stove, chapatis can be encouraged to puff by pressing them with a clean kitchen towel after the first turn on each side. Repeat the shaping and cooking process until all chapatis are cooked.
To keep the chapatis warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot, either completely dry or topped with a small amount of ghee or butter.