Topic: Chapatis revisited

[grahamawright]

I thought it might be of interest that the most fantastic chapatis I've ever personally tasted were made by a Sikh lady who used bog-standard plain white flour ('maida' chapatis). They tasted much the same but were softer and lighter than any other chapati I've had in a restaurant (or previously tried making myself).

Whatever flour we use, the basic chapati ingredients are so simple - although there's obviously a little more to it and an acquired skill to reach that level of perfection. I've effectively been converted now and don't bother with 'atta' anymore and, although I might have some way to go to match that standard, I'm quite happy with the results and with the taste (and yes, they still puff up the same if you get it right).