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I'm telling you it's damn difficult to get the dough right when making them at home.

I've got the proper ingredients and I've had several goes at them but they still taste a bit cardboardy if edible.

I will get them right it just might take a while  ;ifm;

How long are you leaving the dough before you cook them - and also what are you cooking them on (I've found this makes a difference).

I've found the thinner chapati pans are better, heat it on high, then turn it right down (gas) and leave on heat for at least 5-10 mins before cooking your first chapati.

Or phone Raj Vogue (or whatever your local is called) and save a whole load of hassle!

There is of course this  ;D

http://www.spicetakeaway.com/

Am I the only one that thought the thread was about Cos after reading the title?

I've had some new instructions from an Indian lady who is a vegetarian and she has recommended using olive oil and then warm water to make the dough. She says there is no need to let it stand. I previously followed the guidelines as demonstrated in www.manjulaskitchen.com which is a great website if you're in to this kind of thing.

As for the pan, I'm using an old cast-iron non-stick job that used to belong to my dear departed mum and the chapattis look fine, I'm sure that I get it hot enough. It's just the texture that isn't quite right, they're too dry and don't have the required elasticity, I'm going to try and get the dough a little more sticky next time.

I've tried them mate, I promise you that my curries are better, it's just the breads that i struggle with.

I used to go down to Hyson Green and just buy a few chapattis to eat with my meal but then thought that it can't be that hard, it's only basically flour and water after all.

Will ask my mum tomorrow if there's any secrets Ralph.

Cheers guys, much appreciated.

Could you be flouring the board too much when you are rolling them out?   When i first started making them this was what I was doing, as I couldn't flip them in my hands very well (nice triangle shaped chapatis FTW lol).    It's probably going to be a case of trial and error.     

Oh and yes to tepid or warm water.

This thread has made me want a curry!

eh!?

No

completely gone over my head.

why?

Chapattis looks a bit like papertits?

lol sigh

Yup just for a split second

Yup, that's what it was for me.

Apparently, warm water isn't essential.

Try not to make the chapatis just after making the dough. Wait for a while.

Make sure you heat the pan at a high temperature first, then you can lower the heat when you put the chaptis on.

Also, make sure your dough is sticky, and when you are rolling out your chapati you have a coating of dry flour on your surface.

When your chapati is on the pan, you use something along the lines of a kitchen towel to press it around the sides. This makes the chapati to make that balloon shape and puff out.

You could also glaze the chapati with butter if you like, although a lot of people don't tend to do this.

Hope this helps!

What is this papertits thingy?

It's Cos/Greekstein's name

Why so?

Because he's Greek and they have funny names (Seriously, it's his surname..must be a Greek thing)

Thanks a lot Sonny, I will follow those instructions and let you know on here how i get on next time which will probably be early next week. That's an interesting point about pressing the sides down as I couldn't quite see exactly where Manjula was pressing down in the video although her's did puff up nicely. The more sticky dough is something that I thought I needed to do too.

For some silly reason I quite often have a ruby on a Tuesday  ::)

He's not Theo off dragons den is he?

yes.

/thread

there is a frightening similarity there actually...excep that Cos isn't bald yet...or multai for that matter (but that will both come, I am sure)

ok why did you sell Millwall?

Can i have some cheap stationary please?

lol

can i have some cheap panties?

Right I had another go tonight keeping in mind the new tips from Sonny's mum and made the dough with loads of olive oil(probably adding as much olive oil or more than water to the chapatti flour and kneading it well) and put it in the 'fridge for an hour with a damp cloth covering it and then rolled my rotis a fraction thicker and pressed the sides down when heating them in a very hot pan.

They looked perfect but they still were not quite right although not untasty. I'm using Natco white chapati flour, is that the best ?

In fact they turned out to be somewhere in between chapattis and parathas but rather biscuity or cakey and without the bready elasticity that properly prepared chapattis have.

Thiis sure does some worth the hassle,unless your having fun with the attempts then rock n roll glgl

good night?

My posts normally make that much sense lol,but yeah not bad

This is almost exactly how my dad taught me to make them.

Hi Ralph I use Natco. Not heard the olive oil recipe tbh.

Well it's another ruby Tuesday and I've just made the dough(very sticky this time) for my latest effort in about half an hour.

Incidentally all of the Asian shops were closed yesterday and today so I've made my ruby with best end of neck from my local butcher as opposed to the Halal mutton which i usually use because it's cut into such lovely bite-sized pieces, and even if I say so myself it's a corker !

Everything crossed for my chapattis.

pics or gtfo

Suit yourself, like I know how to post pics from my own camera..

Any recipes or books to recomend for the rubys

The only book that I have is an old paperback copy of "Maddhur Jaffrey's Indian Cookery" which my late mum gave to me many years ago. The book was published in conjunction with a BBC2 cookery series in or around 1982 and I have found it excellent as a guide. It may still be availble on Amazon*

The rubys that I make these days are a combination of the recipes in there and do not really stick to any one in particular but are very closely related to the "Delhi-style lamb with potatoes" and also the "Chicken in a fried onion sauce".

* Use blonde link :)

"Delhi-style lamb with potatoes" and also the "Chicken in a fried onion sauce".

I wish you would shut the f**ck up!

this is not good for my diet...

I tried to figure out how to text you the pics that I took on my moby of both the ruby and the chapattis (which were actually restaurant quality for the first time) so that you could stick them on here for me but unsurprisingly my techno-skillz fell short of competant and I had an epic fail :(

Thanks to everyone for the helping hands and chapati advice, especially Sonny, Holdorfold and Aaron

Glad you got there Ralph! :)

Ralph managed to text me a picture of his chapattis. (No jokes please)

I'll post em, (They're a bit small) and leave Ralph to provide a description.


(http://i33.tinypic.com/209t3iu.jpg)


(http://i35.tinypic.com/29ld1km.jpg)

Thanks for helping me out with the pics Tom. I'd already eaten the two best chapattis with my dinner last night and these were the remaining pair which may well get heated up tonight as an experiment. The lamb and potato curry is in the second pic and is set to get another severe bashing also.

They're actually folded in half and held at arm's length in my left hand and snapped by my old 'phone in my right.

Who says that men can't multi-task?

Looks better than Kevs steak and Cia's shepherds pie imo

Get them on that thread and we have a clear winner!