Yes, I do add a little baking soda though, coz almost all the puris will puff up. When you don't add baking soda, you have to rely heavily on rolling out the dough as evenly as possible. It is completely doable and will come with practice. But if you are a beginner at making puris, adding a pinch of baking soda or kneading the dough with club soda would be your safe bet to make perfectly puffed up puris.