Puffy, flakey, soft, scrumptious Indian chapatis!!!!

Tweet

Does anyone know if you can make chapatis fluff up while they are frying *if you use all-purpose white flour rather than atta flour*?!! No matter what I do, they never puff up entirely in the pan, only portions of the dough do! I've tried everything, oil, milk, kneading or frying longer or shorter times, different heat settings, but nothing works! They never puff up entirely :(