I don’t like besan in my Indian doughs unless I am specifically looking for that flavor. (It does also dry out the bread after - someone made us besan rotis once and they were just awful.)
Brown rice is great if you can get a very fine grind, otherwise the texture is different than what I expect from roti/puri/etc. Adding fine white rice flour helps.
Agree on psyllium for workability; if you add tapioca, the benefit is that you can cut some of the psyllium (I can detect psyllium in mouthfeel).
(I’ll try to find some pics of the pandemic puris and chapatis.)
Last edit: I looked at the recipe and saw it uses potato in the dough. This was a trick I used early on for rice flour chapatis, before I had psyllium or tapioca or cassava. Helps with softness, but use a ricer to make sure there are absolutely no lumps or it’s annoying to roll out (and impedes puffing up).
