1. A well-seasoned tawa should be placed on top of an induction disc that has been placed on an induction cooktop.
2. Sprinkle flour over the work surface. A piece of chapati should be rolled out to a width of 5 to 6 inches, or until it is as thick as a nickel, or 1/6 inch.
3. Off the excess flour after dredging the chapati in it on both sides. Place the rolled-out chapati in the cast-iron skillet or on the tawa. Allow the chapati to cook for 15 to 20 seconds, or until little air bubbles appear all over the surface and the edge begins to slightly curl.
4. With a spatula, turn the chapati over and cook it for 30 seconds or until it begins to become a light brown colour all over the bottom. Reverse the chapati one more.
5. With a kitchen towel that has been folded, press the chapati all the way around, turning it as you go. The two layers of dough are sealed together by lightly pressing the edges, forcing the bubble-producing water vapour to migrate inward.
6. Every few seconds, rotate the chapati while gently pressing the huge bubbles with a kitchen towel that has been folded. The chapati will eventually puff up like a balloon as the bubbles get bigger.
7. Similar to what happens when something touches an open flame, pressing raises the friction just enough to swiftly boost the temperature and produce the burst of steam necessary to blow the chapati up. It would not burn in patches if you spin it around. When the chapati explodes, take it out.
You can use the below link to know more :