Presumably, the dough making is not a rocket science, but rolling chapati and cooking first on a griddle and then on a flame is/maybe. Hence photographs. Some cooks add flours of other grains in wheat flour. Some cooks prefer a stiffer dough, my preference is for a softer dough, which gives softness to the bread. Some cooks insist that the dough should rest a while, at least 30 minutes, I prefer it not to rest at all, and love the dough that way. Again North Indians prefer to have coarse flour.
My rolling pin has ball bearings and makes it easy, and fun thing to roll. I do not wash it, only scrub with the back of a knife for any sticking dry dough. Always wash my hands CLEAN before touching flour or dough. No rings in the finger is a good policy. Alternately I do not touch flour or dough by hand. Use a spoon. Even for making small balls, I use a spoon, take a small portion and start rolling, untouched by hand till then.
Feel motivated to try your hand? GA (go ahead, old telex lingo)