Roti Making Made Easy: Using a Dough Maker and Tortilla Press for Perfect Results

We've been using the Rotimatic for two years, but we've never been satisfied with the texture of the roti; it must be eaten quickly before it becomes papadum-like. I understand that the dough needs to ferment after kneading to soften the gluten, but the Rotimatic lacks this function. Now, with its sensors failing, it's sitting in the driveway awaiting garbage collection. This year, I'm determined to make roti with minimal automation. However, due to arthritis in my hands, I can't knead the dough much. I purchased a 7L Electric Dough Maker with a ferment function from Amazon (https://www.amazon.com/gp/product/B0DFMVWB9L), as I want to reserve my Kitchen Aid 7Qt stand mixer for cakes. I'm also looking for a simple tortilla press, not one that cooks at the same time—those have consistently failed for me. They look good in ads but take too long to cook. What are your tips for achieving perfectly round roti with a tortilla press and removing them easily without tearing? Should I use atta powder on the dough before pressing or parchment/plastic paper? If the dough has rested after kneading to soften, will the tortilla press make the roti rubbery, or will they turn out like traditional home-style roti?
I am looking to get the  Masienda Tortilla Press, its the best in its class.