Ask a question not getting good cripy bhatura

I've been trying to make good bhatura for some time, but they don't turn out good. I wanted to make restaurant style with that good distint 'bhatura-like' smell and crispy texture. Instead my texture always turns out thick and spongy. Sometimes it does not puff up also. How thin do I roll them out? What should I do for the crispiness? How soft should the dough be?

Thank you.

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