30 years of travelling the globe and only 2 places spring to mind.
Mount Everest in Pilar, Spain. Nepalese family run restaurant.
And the Taj Mahal in Marmaris, Turkey. Head Chef is from Bradford!
All others were nowhere near BIR. More like FAJ (from a jar!).

Cheers for that Stephen, going to have a go at this tomorrow using tikka chicken.
Would you recommend adding more salt, or has the recipe been edited to account for that?
Also is there much difference between Razors spice mix and BE's?  just I have a jar of Razors made up already.
Looking forward to cooking it now..put some Ravi Shankar on, a couple of cold beers and fill the kitchen with some beautiful aromas!! and get some more chapati practice in  ;D

Thanks Phil,
I did press lightly but probably not often enough, only a couple of light presses.
Good tip with the water, will try that.
One quick question..I had the cooker ring at about 90%, should it have been hotter/cooler?

Here's the results guys.
Is it ok to post pics in here? Kept them small but If not I'll remove them.
Used this pan, probably not the best but it's the heaviest I had and it seemed to work not too bad. (Thats the remains of a Taz base in the pot  ;D)


Dough ready for rolling


Starting to puff up a wee bit



Tried the Pizza stone but couldnt get it to burn, oven at 240


Pan one on the left, stone on the right.


Quite pleased with the pan ones, and tasted very nice!
What do you think? Sure they will get better with practice.
Might keep my eyes open for an flat iron pan!

Thanks for the replies guys.
Looks like my rolling technique is the problem.
I'm off to practice  ;D
I have a pizza stone, so will try a couple in the hot pan and a couple on the stone, and compare.
Never had them puff up like that yet, here's hoping.

I saw this papad press on spices of india website,
http://www.spicesofindia.co.uk/acatalog/Wooden-Papad-Press.html#aKTW126
and was wondering if anyone here uses one to make chapatis with.
Mine always come out pretty weird shapes when using a rolling pin   
Do you think it would work OK for chapatis?

Hi folks, wish I had found this site years ago, so many great ideas, recipes and tips.
Been trying, and failing!!, to get that BIR taste for ages.
Just tried Jeera's Pakora sauce. Amazing, exactly how I like it.
Looking forward to experimenting with base sauces now.
Cheers.