Why the chapati or roti bloom when put it on tava/ तावा
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Wheat used for Roti/ Chapati has high gluten content of about 12–14% which makes the roti /Chapati flexible, elastic yet tough. The process of stretching the dough, setting aside the dough for 15 minute to mature, rolling under pin releases more gluten out and makes dough more elastic and tough.
When you heat one side of about 3mm chapati on high flame the side in contact with tawa/pan become tougher and impermeable to air ( about 1.5mm layer ) however other 1.5mm layer still has more water content hence it starts separating from lower layer. Now the chapati is reversed and hardened layer comes on top. At this stage the roti or chapati is pressed only at the sides at edges. This seals the upper layer ( toughened layer) and lower layer (softer layer) at the edges properly and no steam escapes from their. Steam build up between the layers causes the upper layer to puff up.
Sometimes there are punctures in the upper layer (due to coarse atta particles) and steam starts venting out from there. In that case Roti /Chapati is pressed at the site slighly which causes some wet flour sticking and plugging the puncture site and roti starts to puff up again.
So in essence, for puffed up rotis/chapatis, you need finely sieved flour, properly stretched and matured dough of wheat variety having high gluten content, right thickness of roti (approx 3mm), right temperature of tawa.