u/Longjumping-Clock866

I’ve attached photos of my chapati. Some areas look lighter and softer than the rest. I rotate it while cooking, then put it directly on high heat at the end to make it puff like a phulka. Does it look undercooked, or is this normal? It tastes the same as the rest of the area of the chapati.

Is there a reliable way to check whether a chapati is fully cooked without overcooking the rest?