Chapattis

[Karabiner]

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 

[HOLDorFOLD]

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.

[celtic]

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

[HOLDorFOLD]

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

There is of course this 

[Woodsey]

http://www.spicetakeaway.com/

[boldie]

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

[Karabiner]

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.

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.

[Karabiner]

http://www.spicetakeaway.com/

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.

[Free_Rollin]

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

[George2Loose]

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

[Karabiner]

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

Cheers guys, much appreciated.

[HOLDorFOLD]

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.

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.

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.

[Bongo]

This thread has made me want a curry!

[GreekStein]

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

eh!?

[sweet potata!]

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

No