Topic: Chapati press

[coco52]

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?

[Peripatetic Phil]

To be honest, no.  I think you need to concentrate on your rolling technique; a press intended for papad (which don't really rise, as such) is likely to make your dough so dense that you will not get any air in the chapati when you cook it.  It's a bit late tonight (!) but tomorrow I'll look to see if I can locate any videos of chapati making technique.

** Phil.

[Stephen Lindsay]

coco52

Like Phil says a rolling pin is the weapon of choice - and here's a little Delia type secret - if you want perfectly round chapattis, roll them to about the size of a side plate, then trim them along the edge of the plate like trimming pastry. Not authentic but it works!

[Peripatetic Phil]

Here you are, Coco : she makes it look so easy !
** Phil.

http://www.youtube.com/embed/jD4o_Lmy6bU

[Unclefrank]

Hi coco i just use my pizza stone and a thin rolling pin
http://www.curry-recipes.co.uk/curry/index.php?topic=5536.0
 I dont really care if parathas etc are round or not i prefer them to be tastey lol.
It just takes a little bit of practice, roll into a ball lightly flour one side then roll maybe twice then turn it round same again roll a couple of times then turn over lightly flour and repeat the same process.

[Malc.]

Which reminds Frank, I must get round to trying your Gobi filling!

The press looks like a good idea but only if your going to be making alot of breads in one go. Like the others, I use a rolling pin and am not too worried about shape just so long as its tasty.

I did a search on youtube and found alot of videos on machines check out this Monster Machine

These look like the business Chapati/Roti Maker

[coco52]

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.

[Stephen Lindsay]

Never had them puff up like that yet, here's hoping.

Plenty heat is the answer to this one - I cook my chapattis on a real hot dry frying pan - you should get spots forming on the underside very quickly, i.e. within 30 seconds.

Steve

[coco52]

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!

[Malc.]

Looks edible to me