/ck/ - Food & Cooking

I am trying to copy a poori recipe from a now closed local indian plqce but cannot get it to come out like theirs.
They were able to make very large (~8") disks that were simultaneously thin, slightly crispy on the outside, but very soft and pliable.
I cannot replicate the soft and pliable part and maintain any degree of surface crunch. I have tried playing with the oil temp, cooking time, and kneading/flattening proccess. Nothing is working.