Spoke to the better half and she is going to do a video showing how she rolls them out, will let you know when she has done it.

Sorry I don't know any span recipes, I always use local meat from local farms. ;-)

Just found this one if it helps http://www.food.com/recipe/curried-spam-pilaf-110248

Cheers

Graham
http://heeraspices.com

My lovely wife has written instructions on how she makes chapatti



How to make Fresh Chapatti (Roti)

You will need

    250g Chapatti Flour
    225ml Boiled luke warm Water
    A large mixing bowl
    Flat Griddle or Non Stick Pan
    Clean Tea Towel or Muslin Cloth

Prepare Ingredients:

    In a mixing bowl add the Flour.
    Make a well in the middle and add 225ml of luke warm water. Mix with your hand or a spoon until it comes together to make a dough.
    Turn out onto a lightly floured surface and knead for 5 minutes. Now leave to rest for 10 minutes cover with cling film.
    Tear the dough into 8 pieces and roll each into a ball.
    Sprinkle some flour on to the work surface, dust your palm with flour, and flatten each ball, pressing both sides into the flour.
    Now roll each pressed patti one at a time. Roll from the centre out, rotating the dough between each stroke, until the dough is circular and 20cm in diameter. Repeat with each of the dough balls.

Cooking Stage:

    Heat the griddle pan over a medium to high heat.
    When the pan is hot, place the Chapatti top-side down on the pan.
    Let it cook for about 10 to 15 seconds, then flip on to the second side.
    Cook on the second side for the same amount of time until small bubbles begin to form.
    With a clean cloth gently press down on a large bubble forcing the bubble to extend itself wider.
    The bubble is full of hot air and when pressed extends to cook the inside.
    To keep the Chappati from burning, using the clean cloth, keep moving it across the pan.
    Once the Chapatti is cooked remove it from the pan wrap in a clean tea towel or muslin cloth.
    Cook the remaining doughs, stacking each as it is finished on top of the others and wrapping them to keep them soft and warm.


I know many of you will already make your own, but for those who haven't had a go yet.

Cheers

Graham
http://heeraspices.com

Thanks for the reply goncalo,

No probs, always good to see people using local businesses, if however you have any problems finding an ingredient let me know, I have access to almost every dried ingredient known to man.  Always happy to help if I can.


Cheers

Graham
http://heeraspices.com

Hi Guys & Gals

A couple of things some obvious, some already stated above.

• Spices loose flavour over time, so where ever possible by whole spices and grind as needed
  Garam Masalas are different by family, so each family (company) that makes a Garam Masala will have its own blend.
  The price of some key ingredients in Garam Masala has gone up three fold in the last year, as a consequence many larger manufacturers may have reduced or removed the more expensive spices to keep the products profitable. Check the ingredient lists on the packs to see if they contain the ingredients you expect. 

If all fails make your own garam masala and find a blend that works for you.

Cheers

Graham
http://heeraspices.com