Chapati press

[Peripatetic Phil]

The pan one looks good, but two thoughts :

1) Did you try Manjula's technique of slightly wetting the pan just before cooking the chapati ?  The steam from the water droplets should improve the texture and stop the chapati from going too dry.

2) Did you also use her technique of pressing the whole chapati lightly down in stages using a spatula, so as to increase the amount of raising until it causes the whole chapati to almost separate into two layers ?

** Phil.

[coco52]

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?

[Malc.]

I use a regular frying pan and pre-heat it on full then reduce to med-high. You need to find the right balance for your hob. I find that on full, the bread burns before it cooks through.

[Unclefrank]

Sorry coco i must not have explained, i dont cook my parathas on the pizza stone i just roll them on it,then i use something like this http://www.vishaldeep.com/images/Tawa.jpg

Dont put water actually on the tawa/tava if you are going to use water sprinkle it on top of your bread, i  lightly brush oil on the breads both sides then cook.

Axe you will have to let me know what you think when you get round to making the Gobi filling.

[Peripatetic Phil]

2) Did you also use her technique of pressing the whole chapati lightly down in stages using a spatula, so as to increase the amount of raising until it causes the whole chapati to almost separate into two layers ?

I applied this technique to cooking a frozen paratha last night, with mixed results.  Applying the technique to the first side made a considerable improvement : the two layers really separated, and the paratha filled with air.  Applying it to the second side was a disaster : the two surfaces stuck together, and the end result was so firm that it was almost impossible to cut with a non-serrated table knife 

** Phil.