In some regions of Nepal and western India they are only partly cooked on the skillet, and then put directly on a high flame, which makes them blow up like a balloon. The hot air cooks the chapati rapidly from the inside. This is commonly called Phulka. Phulka is smaller round prepared from wheat flour but is rolled first, then one side is cooked on a pan(Tava) and the other side directly on heat.
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