I skimmed through this recipe.
Seems like high heat is needed, but you probably have that part covered.
One idea would be to add some extra surface tension to the dough balls before flattening out.
Kind of in the spirit of something like this:
That's the recipie I used and did them on a cast iron skillet.
There was definitely something that felt different about rolling out the rounds that came out better. Not sure if it was that I got the right thickness or what. Seemed that thinner was generally better.
Folding like in the vid would almost have to work though. I'll give it a shot next go.