Normally, chapathi/roti is made by kneading wheat flour, letting it rest a while, then making balls of them and rolling them into flat circular shapes and then heating them.
This answer describes how letting it rest, allows gluten linking and the transformation of starches into sugar.
After many years of making chapathi, I felt this process of kneading and rolling is time-consuming and cumbersome. Besides, the middle layer and some edges often do not get cooked fully and many people end up overheating it, so it gets burnt spots. Since the process of making dosa's and pancakes are simpler, I wondered if flour can be used similarly. Turns out there are indeed recipes for doing this.
If I may call this a way of making chapathi like dosa (chaposa), it involves taking equal proportions of water and flour, mixing it while ensuring there are no lumps, and simply spreading them on a heated pan, and preparing it like how a pancake or dosa would be prepared. I prepared one today, and it turned out ok. It was soft enough and seemed properly cooked. I figured that this may be a good way to make aaloo parathas too, by throwing in mashed potatoes, onions, coriander leaves and other ingredients. Kinda wish even puri-making could be made this simple.
In terms of the gluten linking and starch converting to sugars, are there any best practices that need to be followed for preparing it? Time allowed for resting etc?