Breadmaker Roti dough

I am fascinated by this breadmaker I acquired. I have now successfully used it to make superior roti dough. My breadmaker has a recipe for pizza dough, and I modified it by replacing the olive oil with ghee. So for me its 450gm flour, 250gm water, 1 tspn yeast 1 dessertspoon of salt, 2 tablespoons of ghee melted. I am not scared of lifting the lid during kneading and adding a bit of flour if I think its too loose. Now the reason a breadmaker is so good is it maintains a constant temperature a lot like the professional bakers rising trays. That gives the yeast the best possible temperature to grow. Once it completes which takes about 1.5 hours, I take out the soft dough and split it into 1/8ths as one would for roti and cover it with cling film covered in oil. From then on its roll and cook. Don't forget to brush both sides with a mixture of ghee and oil. I was amazed the first time as the roti puffed up like a ball and tasted very good.