Haven't cooked rice for a while now, have been brushing up on my chapatti skills 
CH how did the chapati skills turn out and what recipe are you using - and they soft?
best, Rich
;D ;D Hi Rich. I get the impression you've cooked them and they've gone hard??? A colleague of mine at work has that problem. Why, i don't know. Whenever I've cooked them they have always remained soft and floppy
. I always call them facecloths cos that's what the texture reminds me of
. Until recently i hadn't made them for a long while and i decided to use a recipe already on the site:
http://www.curry-recipes.co.uk/curry/index.php?topic=4988.0i used medium ata flour and warm water (a tip from an Indian lady at work with many years experience of making them at home no doubt
) and used four heaped dessertspoons of flour and 1/2 tsp of salt. I got 6 ping pong ball size balls of dough out of this amount. The secret to a good chappati for me is to roll it out to a MAX thickness of 2mm. I use a tava bought for the sole purpose of chappati cooking which i heat on high until when i flick water on it, the liquid bounces around
( a heavy frying pan will do though). Then i turn it down to a medium heat for the cooking of the chappatis. Simply slap each one on and watch as they seem to expand, apply pressure with a tea towel which makes them puff up. A quick look at the under side. Once a few light brown spots appear its time to flip it over and repeat the process. It should take no longer than a minute a side. When cooked wrap in foil and cook the rest. When i cooked them last week i used the recipe on the flour packet. Pretty much the same with the only difference being the addition of some ghee. I can post this if you want. What i will say is, as with most bread, salt is a must. In future i will add 2 pinches per chappati. That should be just about right. End result was eight lovely soft floppy chappatis now living in the freezer
. Pm me if you want any more info. Happy chappati cooking
Topic: Curryhell's Pilau rice - yet another recipe (Read 44744 times)
