Nicely done!
Re pancakes - do you flour the dough and the surface (and the rolling pin if necessary)?
The way we roll out chapatis (there is a type that is identical to these except for the hot water dough) is to create a surface that enables the disk to move as you’re rolling it. You add a tiny bit of flour as you go to facilitate the movement (not too much or you end up with a dry / floury end product). Then they actually rotate as you’re rolling (with a light hand, or they won’t move).
Having used the same recipe you did in my NYE multi-pancake situation, my 2c was that hot water dough is much harder to handle for a not-very-different outcome vs chapati dough. But i also did what you did - oiled one side of the lower ball. Didn’t have the curling issue - I think that’s a rolling practice thing combined with the extra-stretchy hot water dough thing.
Try the painted crepe technique sometime - I liked those better for less effort (steaming briefly to reheat and rehydrate just before eating was helpful there).
