Heat up the tava/crepe pan or skillet on high heat, you want the pan to be piping hot before starting. Hover your hand over the pan to determine it's readiness.
Place the dough on the hot pan then reduce the heat so it is slightly below high heat (not medium but not high so the roti burns, just in between).
Leave the dough to cook for about one minute, until small bubbles, start to form and the side directly exposed to the tava starts to brown a little (use an egg spatula or tongs to check this)
Once the first side is ready, flip it over until the other side is slightly brown.
Flip the roti again, reduce the heat to low and then push your tawa/pan slightly to one side so only half of it is on the burner/stovetop and push the roti so it is hanging slightly off the edge of the tawa.
Use a damp cloth to apply gentle pressure while moving the roti in a counter clockwise motion roti while it starts to puff up (the amount of swelling will vary, some will completely while others only a few bubbles, this is normal especially being gluten free).
As soon as it puffs put the tawa/pan directly back on the heat.
Leave the roti for about 30 seconds before removing.
Coat both sides of the roti, lightly with some melted vegan butter then place each roti skin on a plate lined with a damp cloth and cover.