For Chappati and Puri:
For every cup of Chappati FLour, use 1/3 cup of warm water. Add little extra flour to make a stiffer dough, which is good to make puri and add little extra water to make a softer dough, which is good to make chappatis. Adding a teaspoonful oil in the dough, helps for smoother rolling of the flour. Knead well and leave the dough for 10 minutes.
Take a quarter of the dough, roll it into a cylindrical bar, pinch of a fraction of this long piece and roll it round and make a ball size of a medium lime. Dip this in dry flour, and with the roller, flatten it into a round circle, about six inches in diameter. This is the chappati, which you bake on a hot iron griddle. If it is nicely rolled out, it will rise like a balloon. Turn it over and cook the other side. Dab some Laxmi Brand Pure Ghee and keep them in a covered bowl, piling one upon the other.
The same procedure as above for puris, the only major difference being that puri is deep fried in Laxmi Brand Ghee or oil. You flatten it into round circle, only 4-5 inches in diameter.