Chappattis

[seikopath]

Anyone make chappattis or any other flatbreads at home? Got any tips?

[crazyp]

Got a few tips, off the top of my head -

find proper chapati flour and avoid normal flour; you can use a mix with gram flour but not really necessary.
For the grease, my mum uses rapeseed oil instead of butter
The water - not boiling, but warm
Make sure the dough once kneaded is covered and rested for at least 10/15 mins, but i prefer 25-30 mins,
A key point - when cooking them, you really need a tava/tawa, a frying pan just doesn't work in getting them nice and puffy.

I got a recipe at home, but most general ones say on the bbc website are fine in terms of ratios etc.

[bobbee]

Send some round mine for expert assessment.
Expert on eating btw, not cooking!

[Mrbarry]

I’m also an expert when it come to eating them :)

[ralphy]

Anyone make chappattis or any other flatbreads at home? Got any tips?

IIRC Eddie has mentioned that he does.

I'm rather partial to Aish Baladi, the middle eastern flatbread which is similar to pita but made with whole wheat. Watching it being made is a pleasure and it looks so simple, however my attempts at home have never achieved the same taste and texture ;-(

(Of course, I blame my oven). ;-)












R

[Carlton-Browne]

5 post in and not a single recipe link...

SWMBO makes naan bread and they're heavier and more leaden than anything I can think of. I haven't the heart to tell her.

[crazyp]

5 post in and not a single recipe link...

SWMBO makes naan bread and they're heavier and more leaden than anything I can think of. I haven't the heart to tell her.

I'll post the one I have when I get home, but as i said in terms of ratios and basic steps most of the stuff on the beeb are fine. I think I've highlighted the key stuff above.

[swanbourne]

Eddie

[bambam]

Eddie

now that is the proper way to make them! Reminds me of being at home when I was little (not that I lived with Eddie!). Only thing I would add is that having a flame (i.e. gas hob) makes them puff up better. In India they are always cooked over an open flame - that's how they get them to puff up and get parts of it slightly scorched.

[walkerwek1958]

They look fine to me, next time I`m in Sheffield I`ll pop in for my tea.......only joking Eddie

Might have a try at making some myself. I used to do a fair bit of Asian cooking, I made nice onion bhajis but cooking them stunk the house out for 3 days!

Paul

[bobbee]

5 post in and not a single recipe link...

SWMBO makes naan bread and they're heavier and more leaden than anything I can think of. I haven't the heart to tell her.

I do hope she isn't a lurker here, my good fellow!

I would rather eat my takeaway curry with chapattis than a fork, btw. Naan bread is too heavy, although I enjoy eating the keema stuffed naan with a meat free curry sauce, broken up and put in the sauce much like an Indian soup with croutons.

[PickleB]

IIRC Eddie has mentioned that he does.

...

R

He certainly has: see Breads and Rice in The Ultimate Curry Resource...ain't search wonderful?

[bobbee]

They look fine to me, next time I`m in Sheffield I`ll pop in for my tea.......only joking Eddie

Might have a try at making some myself. I used to do a fair bit of Asian cooking, I made nice onion bhajis but cooking them stunk the house out for 3 days!

Paul

If you can make a nice onion Bhaji get some on and I'll be round for tea!

[grey]

5 post in and not a single recipe link...

SWMBO makes naan bread and they're heavier and more leaden than anything I can think of. I haven't the heart to tell her.

To quote Roy Harper, 'You can do a clog dance on top of my chappati'.

[andy armitage]

I make them and the ingredients are wholemeal flour and water, that's it and that is a Madur Jaffrey recipe they are so so easy to make and taste and look great.

[swanbourne]

I got good results using this, available from most supermarkets.



Eddie

[PickleB]

Thanks Eddie (www.elephantatta.com/recipes):

[blackal]

now that is the proper way to make them! Reminds me of being at home when I was little (not that I lived with Eddie!). Only thing I would add is that having a flame (i.e. gas hob) makes them puff up better. In India they are always cooked over an open flame - that's how they get them to puff up and get parts of it slightly scorched.

In the absence of a gas hob - use a portable induction hob (Tefal do one for around £45) useful for use outside in summer too, and work really well with cast iron skillets. Surface temp of the skillet reaches extremely high temp - quicker than gas.

Al

[Xantiagib]

i've used a pizza stone and it works well with nans etc...

though the recipe said to stick them to the side of the oven... they havent seen my oven

[prexelor]

Only thing I would add is that having a flame (i.e. gas hob) makes them puff up better. In India they are always cooked over an open flame - that's how they get them to puff up and get parts of it slightly scorched.

This plus a light glaze over with Lurpak or Anchor as the chapatti is taken off the flame.

[seikopath]

This plus a light glaze over with Lurpak or Anchor as the chapatti is taken off the flame.

Amul surely?

[prexelor]

Amul surely?

Haha. My family in India certainly. However, it is not a light glaze but a slice of butter and plus another in accompanying curry/shabzi etc.

[jimp]

try a yogurt flat bread, very refreshing with a hot curry.

[murtz]

My wife has spotted the Rotimatic online. First robot roti maker. Not sure if it's genius or a complete waste of money...

[PickleB]

My wife has spotted the Rotimatic online. First robot roti maker. Not sure if it's genius or a complete waste of money...

I suppose it depends upon how persuasive you are / she is...and / or how much you value your marriage.


Net advice:

YouTube
Guardian:

...An incredible timesaver then, but who for? Only people who make roti every day– ie Indian mothers, and given what I know about them, they are the last people who would use it. (“Why bother, when I can get up before dawn and do it myself?”) And there’s that distressing cacophony...

But you already knew that...didn't you?

[72bpm]

My wife has spotted the Rotimatic online. First robot roti maker. Not sure if it's genius or a complete waste of money...

I too was looking at one. Had my name on for 2 years but backed when my number came. Reviews have been mixed, tending towards negative. Apparently the whole set up weighs 25 Kgs! I will wait it out on this one.
As far as making rotis are concerned, Pilsbury atta is my go to. My recipe is as follows - flour, salt to taste and water an knead into a smooth dough. The consistency of the dough is the tricky bit, my suggestion is the dough should be very lightly sticky when you press it, when you fold it it the "break" in the fold should not be a like a crack.I add carom seeds as well.
Let it rest for the gluten to form, DON'T knead after letting it rest. Roll them out as in Eddie's pictures - mine are smaller. On the tawa for a 30sec each side and then on the open flame to make it puff up. Thank me later!

[murtz]

I'm still thinking of getting it (partly because I do value my marriage.. partly because I can't say it's a waste of money when on the other hand I'll soon be spending £xxx grand on a watch!).

Also, They do a 30 day money back guarantee so I'll be sending it back if the negative reviews are spot on

[72bpm]

I'm still thinking of getting it (partly because I do value my marriage.. partly because I can't say it's a waste of money when on the other hand I'll soon be spending £xxx grand on a watch!).

Also, They do a 30 day money back guarantee so I'll be sending it back if the negative reviews are spot on

Keep us posted!

[PickleB]

Keep us posted!

Any chance of a comparison test too? Maybe with Sainsburys and eBay?

[swanbourne]

All you need is this

https://www.ebay.co.uk/itm/Heavy-Dut...sAAOSwdx1aLzHE

and a rolling pin.

Eddie

[72bpm]

Any chance of a comparison test too? Maybe with Sainsburys and eBay?

I do use the readymade Elephant ones when in a hurry. Not a patch on homemade one. I suspect the readymade ones have refined flour added - to make it softer. A opened pack does not spoil for 2 weeks outside the fridge - which makes me a bit suspicious about the ingredients! I used to use a cast iron tawa, now I have a prestige one which I bought on my last trip to india.

[PickleB]

I do use the readymade Elephant ones when in a hurry. Not a patch on homemade one. I suspect the readymade ones have refined flour added - to make it softer. A opened pack does not spoil for 2 weeks outside the fridge - which makes me a bit suspicious about the ingredients! I used to use a cast iron tawa, now I have a prestige one which I bought on my last trip to india.

Thanks for that advice. What material is your prestige tawa, please? Any chance of a picture?

[72bpm]

Thanks for that advice. What material is your prestige tawa, please? Any chance of a picture?

It is aluminium I think. Looks like this one. https://www.amazon.co.uk/Tefal-Non-s...TQQ2WF8T9H52NJ
Or you can try this

https://www.amazon.co.uk/India-Bazaa...YBPNTJ8PRY4J97

[crazyp]

All you need is this

https://www.ebay.co.uk/itm/Heavy-Dut...sAAOSwdx1aLzHE

and a rolling pin.

Eddie

I mentioned this in my initial post - a tava is absolutely critical in making a proper chapati.