Roll out a large batch of chapatis/ parathas/ pooris ahead of time and stack with a layer of cling wrap between each (uncooked) chapati paratha/ poori. Divide into portions as required and store in large, date labelled Ziploc bags in the freezer. When you are ready to eat them, heat a skillet and roast (for Chapatis), or pan-fry (for Parathas) or deep-fry (for Pooris). Do not thaw before cooking.
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