Prepare a checklist. Keep essential items close by

Flat bread: prepare the dough. In a bowl, add warm milk
yeast, sugar, salt. Activated yeast produces air bubbles-blooms. Add 1 tablespoon of ghee or oil, flours in small amounts, mix everything together with fingers, add water if needed, you will get a sticky dough. Wet the towel and cover the dough and rest for 20 minutes. Pinch, stertch, fold. Tuck underneath. Knead to make a smooth ball.. Brush some oil (ghee) on the dough to keep it from drying.

The dough doubles in size. The dough has risen considerably. Dip your fingers in water. Using stretch, fold technique. Knead the dough a few times. Make a ball, apply oil,cover with a damp cloth and rest for 30 mins in a warm place. always cover with a wet towel.
Then roll the dough on a lightly floured chapati stone. Cut into 6, make 6 balls and cover with a damp cloth; rest for 30 minutes. Take out and roll the ball on a lightly floured capathi stone. Place 2tbsp radish filling in the center

Fold the rim and bring it to the center and close it. Gently flatten the stuffed with the palm of your hand and place on a floured stone and roll without pressing hard. Shape as your wish. It is ready for roasting on the skillet..
Cook this in a skillet over medium heat. Transfer the flat bread to the skillet
on medium heat. Small bubbles are visible at the top;

Flip it after a minute. Flip again. After flipping once, you may directly place the flat bread on the fire to puff.

It puffs not like a baloon as in Pulka chappathi. Flip and do the other side on the flame. When both sides are golden brown, transfer the flat bread to a plate. you may apply butter or ghee on the top.

Serve hot or at room temperature, Serve with stir fried vegggies, koottu, pickles or curd. I served with pickles, curd and koottu with kidney beans, tomatoes and potatoes