Hi there

I don't seem able to make soft, pliable chapattis as sold in
restaurants and India. Mine turn out brittle, heavy and doughy in the
middle, as if they're undercooked. My method is:

* mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
stiff but kneadable dough
* knead for 5 minutes
* rest for an hour
* divide, roll out chapattis to around 2mm thick
* cook without oil on a very hot tawa, pressing down with spatula to
cook all over, turning as needed

The uncooked in the middle problem would suggest the tawa is too hot
but turning down the heat down just seems to extend the process and
deliver the same final result.

Where am I going wrong?

Thanks!

Mark

<uk.food+drink.indian>
<Mark>
<6 Apr 2007 13:34:32 -0700>


> Hi there
> 
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
> 
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
> 
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
> 
> Where am I going wrong?
> 

Chapattis where mentioned on uk.media.tv.media the other day and one of 
the 'experts on everything' said there was nothing to them as they said 
it was only flour and water .

Perhaps the 'expert' on UMTM can answer the question for you .


-- 
www.freeviewepg.co.uk
(under construction)

"Mark"  wrote in message 
news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
> Hi there
>
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
>
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
>
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
>
> Where am I going wrong?

My dear wife says that you're not rolling it out properly and you need the 
special light wooden rolling pin used in India to make the centre as thin as 
the edges.

It must be the same thickness all the way across.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

PHP TAKEAWAY said the following on 06/04/07 21:54:
> <uk.food+drink.indian>
> <Mark>
> <6 Apr 2007 13:34:32 -0700>
> 
> 
>> Hi there
>>
>> I don't seem able to make soft, pliable chapattis as sold in
>> restaurants and India. Mine turn out brittle, heavy and doughy in the
>> middle, as if they're undercooked. My method is:
>>
>> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
>> stiff but kneadable dough
>> * knead for 5 minutes
>> * rest for an hour
>> * divide, roll out chapattis to around 2mm thick
>> * cook without oil on a very hot tawa, pressing down with spatula to
>> cook all over, turning as needed
>>
>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
>>
> 
> Chapattis where mentioned on uk.media.tv.media the other day and one of 
> the 'experts on everything' said there was nothing to them as they said 
> it was only flour and water .
> 
> Perhaps the 'expert' on UMTM can answer the question for you .

Hmm, unusual for an online takeaway to give this one over but while we 
wait for the expert "aap kesi hai, Krusty-ji ?"

<http://www.mamtaskitchen.com/recipe_display.php?id=10101>
<http://www.south-indian-recipes.com/chapattirecipe.html>


Richard.




-- 
"Initiative is punishable."
                     Russian business saying.

Quoting from message <ev6ct9$go4$1@news.freedom2surf.net>
 posted on 6 Apr 2007 by William Black
 I would like to add:

> 
> "Mark"  wrote in message
> news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...

>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
> 
> My dear wife says that you're not rolling it out properly and you need
> the special light wooden rolling pin used in India to make the centre
> as thin as the edges.
> 
> It must be the same thickness all the way across.
> 

I think Mark meant "middle" vertically rather than the centre 
horizontally - which one would assume to be the result of a too hot 
tawa and the outsides cooking more than the inside (but I'm afraid I 
can't think what the solution is).

-- 
..ElaineJ.  Home Pages and FAQ of uk.food+drink.indian can be viewed at 
..Virtual.  http://www.users.zetnet.co.uk/ejones/ufdi/index.html 
StrongArm  Under construction, FAQ, recipes, tips, booklist, links
..RISC PC.  Questions and suggestions please, email or to the newsgroup

On Apr 6, 11:01 pm, Richard Brooks <richardbro...@vickers-
supermarine.com> wrote:
> PHP TAKEAWAY said the following on 06/04/07 21:54:
>
>
>
>
>
> > <uk.food+drink.indian>
> > <Mark>
> > <6 Apr 2007 13:34:32 -0700>
> > 
>
> >> Hi there
>
> >> I don't seem able to make soft, pliable chapattis as sold in
> >> restaurants and India. Mine turn out brittle, heavy and doughy in the
> >> middle, as if they're undercooked. My method is:
>
> >> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> >> stiff but kneadable dough
> >> * knead for 5 minutes
> >> * rest for an hour
> >> * divide, roll out chapattis to around 2mm thick
> >> * cook without oil on a very hot tawa, pressing down with spatula to
> >> cook all over, turning as needed
>
> >> The uncooked in the middle problem would suggest the tawa is too hot
> >> but turning down the heat down just seems to extend the process and
> >> deliver the same final result.
>
> >> Where am I going wrong?
>
> > Chapattis where mentioned on uk.media.tv.media the other day and one of
> > the 'experts on everything' said there was nothing to them as they said
> > it was only flour and water .
>
> > Perhaps the 'expert' on UMTM can answer the question for you .
>
> Hmm, unusual for an online takeaway to give this one over but while we
> wait for the expert "aap kesi hai, Krusty-ji ?"
>
> <http://www.mamtaskitchen.com/recipe_display.php?id=10101>
> <http://www.south-indian-recipes.com/chapattirecipe.html>
>
> Richard.
>
> --
> "Initiative is punishable."
>                      Russian business saying.- Hide quoted text -
>
> - Show quoted text -

The expert, who never cooked an uncooked chappatti in his life (if
that makes sense), reckons that failure to give the full rest period
may be partly responsible (I usually allow a further drying period
after rolling as well) but the most likely problem is that they're
just not rolled thinly enough. It should be virtually translucent
before it's ready for cooking (as I have not a tawa, I use a dry cast-
iron frying pan myself) and will then be done perfectly in seconds.

Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:

 ??>> "Mark"  wrote in message
 ??>> 
news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...

 ??>>> The uncooked in the middle problem would suggest the tawa
 ??>>> is too hot but turning down the heat down just seems to
 ??>>> extend the process and deliver the same final result.
 ??>>>
 ??>>> Where am I going wrong?
 ??>>
 ??>> My dear wife says that you're not rolling it out properly
 ??>> and you need the special light wooden rolling pin used in
 ??>> India to make the centre as thin as the edges.
 ??>>
 ??>> It must be the same thickness all the way across.
 ??>>
 EJ> I think Mark meant "middle" vertically rather than the
 EJ> centre horizontally - which one would assume to be the
 EJ> result of a too hot tawa and the outsides cooking more than
 EJ> the inside (but I'm afraid I can't think what the solution
 EJ> is).

 We used to make chapatis (I'm not making a stand on that or any 
spelling) totally without grease in a non-stick skillet (tawa 
huh!) We followed the directions given by Julie Sahni in 
"Classic Indian Cooking" and they are very good altho' too long 
to quote here. She does mention a tawa but does not think it 
necessary.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: 
not.jim.silverton.at.comcast.not

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message news:u42dnWDDf7DZUIvbnZ2dnUVZ_tunnZ2d@comcast.com...
> Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:
>
> ??>> "Mark"  wrote in message
> ??>> news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
>
> ??>>> The uncooked in the middle problem would suggest the tawa
> ??>>> is too hot but turning down the heat down just seems to
> ??>>> extend the process and deliver the same final result.
> ??>>>
> ??>>> Where am I going wrong?
> ??>>
> ??>> My dear wife says that you're not rolling it out properly
> ??>> and you need the special light wooden rolling pin used in
> ??>> India to make the centre as thin as the edges.
> ??>>
> ??>> It must be the same thickness all the way across.
> ??>>
> EJ> I think Mark meant "middle" vertically rather than the
> EJ> centre horizontally - which one would assume to be the
> EJ> result of a too hot tawa and the outsides cooking more than
> EJ> the inside (but I'm afraid I can't think what the solution
> EJ> is).
>
> We used to make chapatis (I'm not making a stand on that or any spelling) totally without grease in a non-stick skillet (tawa 
> huh!) We followed the directions given by Julie Sahni in "Classic Indian Cooking" and they are very good altho' too long to quote 
> here. She does mention a tawa but does not think it necessary.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not

I generally buy my Chappatis from an Indian store but as I prefer Paratha I
always make my own. Butter between each fold & I usually roll out & butter
twice before cooking on the Tava..Gorgeous every time.
PS ISTR the alternative name to Tava is spelt Tawah.

-- 
Dave Croft
Warrington
http://oldengine.org/members/croft/
http://community.webshots.com/user/crftdv

On 6 Apr, 23:44, "James Silverton" <not.jim.silverton.at.comcast.not>
wrote:
>  Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:
>
>  ??>> "Mark"  wrote in message
>  ??>>news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
>
>  ??>>> The uncooked in the middle problem would suggest the tawa
>  ??>>> is too hot but turning down the heat down just seems to
>  ??>>> extend the process and deliver the same final result.
>  ??>>>
>  ??>>> Where am I going wrong?
>  ??>>
>  ??>> My dear wife says that you're not rolling it out properly
>  ??>> and you need the special light wooden rolling pin used in
>  ??>> India to make the centre as thin as the edges.
>  ??>>
>  ??>> It must be the same thickness all the way across.
>  ??>>
>  EJ> I think Mark meant "middle" vertically rather than the
>  EJ> centre horizontally - which one would assume to be the
>  EJ> result of a too hot tawa and the outsides cooking more than
>  EJ> the inside (but I'm afraid I can't think what the solution
>  EJ> is).
>
>  We used to make chapatis (I'm not making a stand on that or any
> spelling) totally without grease in a non-stick skillet (tawa
> huh!) We followed the directions given by Julie Sahni in
> "Classic Indian Cooking" and they are very good altho' too long
> to quote here. She does mention a tawa but does not think it
> necessary.

Right oh, thanks all for the suggestions. Thinner, drier and cooler
cooking next time.

Re: spelling: I think I prefer chapati, actually, but my flour bag
says 'chapatti'. Six of one, etc.

Cheers,

Mark

"Flying Tortoise"  wrote in message 
news:1175899152.445949.143770@y80g2000hsf.googlegroups.com...
> On Apr 6, 11:01 pm, Richard Brooks <richardbro...@vickers-
> supermarine.com> wrote:
>> PHP TAKEAWAY said the following on 06/04/07 21:54:
>>
>>
>>
>>
>>
>> > <uk.food+drink.indian>
>> > <Mark>
>> > <6 Apr 2007 13:34:32 -0700>
>> > 
>>
>> >> Hi there
>>
>> >> I don't seem able to make soft, pliable chapattis as sold in
>> >> restaurants and India. Mine turn out brittle, heavy and doughy in the
>> >> middle, as if they're undercooked. My method is:
>>
>> >> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
>> >> stiff but kneadable dough
>> >> * knead for 5 minutes
>> >> * rest for an hour
>> >> * divide, roll out chapattis to around 2mm thick
>> >> * cook without oil on a very hot tawa, pressing down with spatula to
>> >> cook all over, turning as needed
>>
>> >> The uncooked in the middle problem would suggest the tawa is too hot
>> >> but turning down the heat down just seems to extend the process and
>> >> deliver the same final result.
>>
>> >> Where am I going wrong?
>>
>> > Chapattis where mentioned on uk.media.tv.media the other day and one of
>> > the 'experts on everything' said there was nothing to them as they said
>> > it was only flour and water .
>>
>> > Perhaps the 'expert' on UMTM can answer the question for you .
>>
>> Hmm, unusual for an online takeaway to give this one over but while we
>> wait for the expert "aap kesi hai, Krusty-ji ?"
>>
>> <http://www.mamtaskitchen.com/recipe_display.php?id=10101>
>> <http://www.south-indian-recipes.com/chapattirecipe.html>
>>
>> Richard.
>>
>> --
>> "Initiative is punishable."
>>                      Russian business saying.- Hide quoted text -
>>
>> - Show quoted text -
>
> The expert, who never cooked an uncooked chappatti in his life (if
> that makes sense), reckons that failure to give the full rest period
> may be partly responsible (I usually allow a further drying period
> after rolling as well) but the most likely problem is that they're
> just not rolled thinly enough. It should be virtually translucent
> before it's ready for cooking (as I have not a tawa, I use a dry cast-
> iron frying pan myself) and will then be done perfectly in seconds.
>


Too much flour can be disastrous though, ask Alan Hinkes. As if being stuck 
halfway up a mountain wasn't bad enough, all his gear got nicked as well.

http://tinyurl.com/ypgjg7

<uk.food+drink.indian>
<Mark>
<6 Apr 2007 13:34:32 -0700>


> Hi there
> 
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
> 
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
> 
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
> 
> Where am I going wrong?
> 

Chapattis where mentioned on uk.media.tv.media the other day and one of 
the 'experts on everything' said there was nothing to them as they said 
it was only flour and water .

Perhaps the 'expert' on UMTM can answer the question for you .


-- 
www.freeviewepg.co.uk
(under construction)

"Mark"  wrote in message 
news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
> Hi there
>
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
>
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
>
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
>
> Where am I going wrong?

My dear wife says that you're not rolling it out properly and you need the 
special light wooden rolling pin used in India to make the centre as thin as 
the edges.

It must be the same thickness all the way across.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

PHP TAKEAWAY said the following on 06/04/07 21:54:
> <uk.food+drink.indian>
> <Mark>
> <6 Apr 2007 13:34:32 -0700>
> 
> 
>> Hi there
>>
>> I don't seem able to make soft, pliable chapattis as sold in
>> restaurants and India. Mine turn out brittle, heavy and doughy in the
>> middle, as if they're undercooked. My method is:
>>
>> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
>> stiff but kneadable dough
>> * knead for 5 minutes
>> * rest for an hour
>> * divide, roll out chapattis to around 2mm thick
>> * cook without oil on a very hot tawa, pressing down with spatula to
>> cook all over, turning as needed
>>
>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
>>
> 
> Chapattis where mentioned on uk.media.tv.media the other day and one of 
> the 'experts on everything' said there was nothing to them as they said 
> it was only flour and water .
> 
> Perhaps the 'expert' on UMTM can answer the question for you .

Hmm, unusual for an online takeaway to give this one over but while we 
wait for the expert "aap kesi hai, Krusty-ji ?"

<http://www.mamtaskitchen.com/recipe_display.php?id=10101>
<http://www.south-indian-recipes.com/chapattirecipe.html>


Richard.




-- 
"Initiative is punishable."
                     Russian business saying.

Quoting from message <ev6ct9$go4$1@news.freedom2surf.net>
 posted on 6 Apr 2007 by William Black
 I would like to add:

> 
> "Mark"  wrote in message
> news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...

>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
> 
> My dear wife says that you're not rolling it out properly and you need
> the special light wooden rolling pin used in India to make the centre
> as thin as the edges.
> 
> It must be the same thickness all the way across.
> 

I think Mark meant "middle" vertically rather than the centre 
horizontally - which one would assume to be the result of a too hot 
tawa and the outsides cooking more than the inside (but I'm afraid I 
can't think what the solution is).

-- 
..ElaineJ.  Home Pages and FAQ of uk.food+drink.indian can be viewed at 
..Virtual.  http://www.users.zetnet.co.uk/ejones/ufdi/index.html 
StrongArm  Under construction, FAQ, recipes, tips, booklist, links
..RISC PC.  Questions and suggestions please, email or to the newsgroup

On Apr 6, 11:01 pm, Richard Brooks <richardbro...@vickers-
supermarine.com> wrote:
> PHP TAKEAWAY said the following on 06/04/07 21:54:
>
>
>
>
>
> > <uk.food+drink.indian>
> > <Mark>
> > <6 Apr 2007 13:34:32 -0700>
> > 
>
> >> Hi there
>
> >> I don't seem able to make soft, pliable chapattis as sold in
> >> restaurants and India. Mine turn out brittle, heavy and doughy in the
> >> middle, as if they're undercooked. My method is:
>
> >> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> >> stiff but kneadable dough
> >> * knead for 5 minutes
> >> * rest for an hour
> >> * divide, roll out chapattis to around 2mm thick
> >> * cook without oil on a very hot tawa, pressing down with spatula to
> >> cook all over, turning as needed
>
> >> The uncooked in the middle problem would suggest the tawa is too hot
> >> but turning down the heat down just seems to extend the process and
> >> deliver the same final result.
>
> >> Where am I going wrong?
>
> > Chapattis where mentioned on uk.media.tv.media the other day and one of
> > the 'experts on everything' said there was nothing to them as they said
> > it was only flour and water .
>
> > Perhaps the 'expert' on UMTM can answer the question for you .
>
> Hmm, unusual for an online takeaway to give this one over but while we
> wait for the expert "aap kesi hai, Krusty-ji ?"
>
> <http://www.mamtaskitchen.com/recipe_display.php?id=10101>
> <http://www.south-indian-recipes.com/chapattirecipe.html>
>
> Richard.
>
> --
> "Initiative is punishable."
>                      Russian business saying.- Hide quoted text -
>
> - Show quoted text -

The expert, who never cooked an uncooked chappatti in his life (if
that makes sense), reckons that failure to give the full rest period
may be partly responsible (I usually allow a further drying period
after rolling as well) but the most likely problem is that they're
just not rolled thinly enough. It should be virtually translucent
before it's ready for cooking (as I have not a tawa, I use a dry cast-
iron frying pan myself) and will then be done perfectly in seconds.

Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:

 ??>> "Mark"  wrote in message
 ??>> 
news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...

 ??>>> The uncooked in the middle problem would suggest the tawa
 ??>>> is too hot but turning down the heat down just seems to
 ??>>> extend the process and deliver the same final result.
 ??>>>
 ??>>> Where am I going wrong?
 ??>>
 ??>> My dear wife says that you're not rolling it out properly
 ??>> and you need the special light wooden rolling pin used in
 ??>> India to make the centre as thin as the edges.
 ??>>
 ??>> It must be the same thickness all the way across.
 ??>>
 EJ> I think Mark meant "middle" vertically rather than the
 EJ> centre horizontally - which one would assume to be the
 EJ> result of a too hot tawa and the outsides cooking more than
 EJ> the inside (but I'm afraid I can't think what the solution
 EJ> is).

 We used to make chapatis (I'm not making a stand on that or any 
spelling) totally without grease in a non-stick skillet (tawa 
huh!) We followed the directions given by Julie Sahni in 
"Classic Indian Cooking" and they are very good altho' too long 
to quote here. She does mention a tawa but does not think it 
necessary.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: 
not.jim.silverton.at.comcast.not

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message news:u42dnWDDf7DZUIvbnZ2dnUVZ_tunnZ2d@comcast.com...
> Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:
>
> ??>> "Mark"  wrote in message
> ??>> news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
>
> ??>>> The uncooked in the middle problem would suggest the tawa
> ??>>> is too hot but turning down the heat down just seems to
> ??>>> extend the process and deliver the same final result.
> ??>>>
> ??>>> Where am I going wrong?
> ??>>
> ??>> My dear wife says that you're not rolling it out properly
> ??>> and you need the special light wooden rolling pin used in
> ??>> India to make the centre as thin as the edges.
> ??>>
> ??>> It must be the same thickness all the way across.
> ??>>
> EJ> I think Mark meant "middle" vertically rather than the
> EJ> centre horizontally - which one would assume to be the
> EJ> result of a too hot tawa and the outsides cooking more than
> EJ> the inside (but I'm afraid I can't think what the solution
> EJ> is).
>
> We used to make chapatis (I'm not making a stand on that or any spelling) totally without grease in a non-stick skillet (tawa 
> huh!) We followed the directions given by Julie Sahni in "Classic Indian Cooking" and they are very good altho' too long to quote 
> here. She does mention a tawa but does not think it necessary.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not

I generally buy my Chappatis from an Indian store but as I prefer Paratha I
always make my own. Butter between each fold & I usually roll out & butter
twice before cooking on the Tava..Gorgeous every time.
PS ISTR the alternative name to Tava is spelt Tawah.

-- 
Dave Croft
Warrington
http://oldengine.org/members/croft/
http://community.webshots.com/user/crftdv

On 6 Apr, 23:44, "James Silverton" <not.jim.silverton.at.comcast.not>
wrote:
>  Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:
>
>  ??>> "Mark"  wrote in message
>  ??>>news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
>
>  ??>>> The uncooked in the middle problem would suggest the tawa
>  ??>>> is too hot but turning down the heat down just seems to
>  ??>>> extend the process and deliver the same final result.
>  ??>>>
>  ??>>> Where am I going wrong?
>  ??>>
>  ??>> My dear wife says that you're not rolling it out properly
>  ??>> and you need the special light wooden rolling pin used in
>  ??>> India to make the centre as thin as the edges.
>  ??>>
>  ??>> It must be the same thickness all the way across.
>  ??>>
>  EJ> I think Mark meant "middle" vertically rather than the
>  EJ> centre horizontally - which one would assume to be the
>  EJ> result of a too hot tawa and the outsides cooking more than
>  EJ> the inside (but I'm afraid I can't think what the solution
>  EJ> is).
>
>  We used to make chapatis (I'm not making a stand on that or any
> spelling) totally without grease in a non-stick skillet (tawa
> huh!) We followed the directions given by Julie Sahni in
> "Classic Indian Cooking" and they are very good altho' too long
> to quote here. She does mention a tawa but does not think it
> necessary.

Right oh, thanks all for the suggestions. Thinner, drier and cooler
cooking next time.

Re: spelling: I think I prefer chapati, actually, but my flour bag
says 'chapatti'. Six of one, etc.

Cheers,

Mark

"Flying Tortoise"  wrote in message 
news:1175899152.445949.143770@y80g2000hsf.googlegroups.com...
> On Apr 6, 11:01 pm, Richard Brooks <richardbro...@vickers-
> supermarine.com> wrote:
>> PHP TAKEAWAY said the following on 06/04/07 21:54:
>>
>>
>>
>>
>>
>> > <uk.food+drink.indian>
>> > <Mark>
>> > <6 Apr 2007 13:34:32 -0700>
>> > 
>>
>> >> Hi there
>>
>> >> I don't seem able to make soft, pliable chapattis as sold in
>> >> restaurants and India. Mine turn out brittle, heavy and doughy in the
>> >> middle, as if they're undercooked. My method is:
>>
>> >> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
>> >> stiff but kneadable dough
>> >> * knead for 5 minutes
>> >> * rest for an hour
>> >> * divide, roll out chapattis to around 2mm thick
>> >> * cook without oil on a very hot tawa, pressing down with spatula to
>> >> cook all over, turning as needed
>>
>> >> The uncooked in the middle problem would suggest the tawa is too hot
>> >> but turning down the heat down just seems to extend the process and
>> >> deliver the same final result.
>>
>> >> Where am I going wrong?
>>
>> > Chapattis where mentioned on uk.media.tv.media the other day and one of
>> > the 'experts on everything' said there was nothing to them as they said
>> > it was only flour and water .
>>
>> > Perhaps the 'expert' on UMTM can answer the question for you .
>>
>> Hmm, unusual for an online takeaway to give this one over but while we
>> wait for the expert "aap kesi hai, Krusty-ji ?"
>>
>> <http://www.mamtaskitchen.com/recipe_display.php?id=10101>
>> <http://www.south-indian-recipes.com/chapattirecipe.html>
>>
>> Richard.
>>
>> --
>> "Initiative is punishable."
>>                      Russian business saying.- Hide quoted text -
>>
>> - Show quoted text -
>
> The expert, who never cooked an uncooked chappatti in his life (if
> that makes sense), reckons that failure to give the full rest period
> may be partly responsible (I usually allow a further drying period
> after rolling as well) but the most likely problem is that they're
> just not rolled thinly enough. It should be virtually translucent
> before it's ready for cooking (as I have not a tawa, I use a dry cast-
> iron frying pan myself) and will then be done perfectly in seconds.
>


Too much flour can be disastrous though, ask Alan Hinkes. As if being stuck 
halfway up a mountain wasn't bad enough, all his gear got nicked as well.

http://tinyurl.com/ypgjg7

<uk.food+drink.indian>
<Mark>
<6 Apr 2007 13:34:32 -0700>


> Hi there
> 
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
> 
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
> 
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
> 
> Where am I going wrong?
> 

Chapattis where mentioned on uk.media.tv.media the other day and one of 
the 'experts on everything' said there was nothing to them as they said 
it was only flour and water .

Perhaps the 'expert' on UMTM can answer the question for you .


-- 
www.freeviewepg.co.uk
(under construction)

"Mark"  wrote in message 
news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
> Hi there
>
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
>
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
>
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
>
> Where am I going wrong?

My dear wife says that you're not rolling it out properly and you need the 
special light wooden rolling pin used in India to make the centre as thin as 
the edges.

It must be the same thickness all the way across.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

PHP TAKEAWAY said the following on 06/04/07 21:54:
> <uk.food+drink.indian>
> <Mark>
> <6 Apr 2007 13:34:32 -0700>
> 
> 
>> Hi there
>>
>> I don't seem able to make soft, pliable chapattis as sold in
>> restaurants and India. Mine turn out brittle, heavy and doughy in the
>> middle, as if they're undercooked. My method is:
>>
>> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
>> stiff but kneadable dough
>> * knead for 5 minutes
>> * rest for an hour
>> * divide, roll out chapattis to around 2mm thick
>> * cook without oil on a very hot tawa, pressing down with spatula to
>> cook all over, turning as needed
>>
>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
>>
> 
> Chapattis where mentioned on uk.media.tv.media the other day and one of 
> the 'experts on everything' said there was nothing to them as they said 
> it was only flour and water .
> 
> Perhaps the 'expert' on UMTM can answer the question for you .

Hmm, unusual for an online takeaway to give this one over but while we 
wait for the expert "aap kesi hai, Krusty-ji ?"

<http://www.mamtaskitchen.com/recipe_display.php?id=10101>
<http://www.south-indian-recipes.com/chapattirecipe.html>


Richard.




-- 
"Initiative is punishable."
                     Russian business saying.

Quoting from message <ev6ct9$go4$1@news.freedom2surf.net>
 posted on 6 Apr 2007 by William Black
 I would like to add:

> 
> "Mark"  wrote in message
> news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...

>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
> 
> My dear wife says that you're not rolling it out properly and you need
> the special light wooden rolling pin used in India to make the centre
> as thin as the edges.
> 
> It must be the same thickness all the way across.
> 

I think Mark meant "middle" vertically rather than the centre 
horizontally - which one would assume to be the result of a too hot 
tawa and the outsides cooking more than the inside (but I'm afraid I 
can't think what the solution is).

-- 
..ElaineJ.  Home Pages and FAQ of uk.food+drink.indian can be viewed at 
..Virtual.  http://www.users.zetnet.co.uk/ejones/ufdi/index.html 
StrongArm  Under construction, FAQ, recipes, tips, booklist, links
..RISC PC.  Questions and suggestions please, email or to the newsgroup

On Apr 6, 11:01 pm, Richard Brooks <richardbro...@vickers-
supermarine.com> wrote:
> PHP TAKEAWAY said the following on 06/04/07 21:54:
>
>
>
>
>
> > <uk.food+drink.indian>
> > <Mark>
> > <6 Apr 2007 13:34:32 -0700>
> > 
>
> >> Hi there
>
> >> I don't seem able to make soft, pliable chapattis as sold in
> >> restaurants and India. Mine turn out brittle, heavy and doughy in the
> >> middle, as if they're undercooked. My method is:
>
> >> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> >> stiff but kneadable dough
> >> * knead for 5 minutes
> >> * rest for an hour
> >> * divide, roll out chapattis to around 2mm thick
> >> * cook without oil on a very hot tawa, pressing down with spatula to
> >> cook all over, turning as needed
>
> >> The uncooked in the middle problem would suggest the tawa is too hot
> >> but turning down the heat down just seems to extend the process and
> >> deliver the same final result.
>
> >> Where am I going wrong?
>
> > Chapattis where mentioned on uk.media.tv.media the other day and one of
> > the 'experts on everything' said there was nothing to them as they said
> > it was only flour and water .
>
> > Perhaps the 'expert' on UMTM can answer the question for you .
>
> Hmm, unusual for an online takeaway to give this one over but while we
> wait for the expert "aap kesi hai, Krusty-ji ?"
>
> <http://www.mamtaskitchen.com/recipe_display.php?id=10101>
> <http://www.south-indian-recipes.com/chapattirecipe.html>
>
> Richard.
>
> --
> "Initiative is punishable."
>                      Russian business saying.- Hide quoted text -
>
> - Show quoted text -

The expert, who never cooked an uncooked chappatti in his life (if
that makes sense), reckons that failure to give the full rest period
may be partly responsible (I usually allow a further drying period
after rolling as well) but the most likely problem is that they're
just not rolled thinly enough. It should be virtually translucent
before it's ready for cooking (as I have not a tawa, I use a dry cast-
iron frying pan myself) and will then be done perfectly in seconds.

Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:

 ??>> "Mark"  wrote in message
 ??>> 
news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...

 ??>>> The uncooked in the middle problem would suggest the tawa
 ??>>> is too hot but turning down the heat down just seems to
 ??>>> extend the process and deliver the same final result.
 ??>>>
 ??>>> Where am I going wrong?
 ??>>
 ??>> My dear wife says that you're not rolling it out properly
 ??>> and you need the special light wooden rolling pin used in
 ??>> India to make the centre as thin as the edges.
 ??>>
 ??>> It must be the same thickness all the way across.
 ??>>
 EJ> I think Mark meant "middle" vertically rather than the
 EJ> centre horizontally - which one would assume to be the
 EJ> result of a too hot tawa and the outsides cooking more than
 EJ> the inside (but I'm afraid I can't think what the solution
 EJ> is).

 We used to make chapatis (I'm not making a stand on that or any 
spelling) totally without grease in a non-stick skillet (tawa 
huh!) We followed the directions given by Julie Sahni in 
"Classic Indian Cooking" and they are very good altho' too long 
to quote here. She does mention a tawa but does not think it 
necessary.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: 
not.jim.silverton.at.comcast.not

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message news:u42dnWDDf7DZUIvbnZ2dnUVZ_tunnZ2d@comcast.com...
> Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:
>
> ??>> "Mark"  wrote in message
> ??>> news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
>
> ??>>> The uncooked in the middle problem would suggest the tawa
> ??>>> is too hot but turning down the heat down just seems to
> ??>>> extend the process and deliver the same final result.
> ??>>>
> ??>>> Where am I going wrong?
> ??>>
> ??>> My dear wife says that you're not rolling it out properly
> ??>> and you need the special light wooden rolling pin used in
> ??>> India to make the centre as thin as the edges.
> ??>>
> ??>> It must be the same thickness all the way across.
> ??>>
> EJ> I think Mark meant "middle" vertically rather than the
> EJ> centre horizontally - which one would assume to be the
> EJ> result of a too hot tawa and the outsides cooking more than
> EJ> the inside (but I'm afraid I can't think what the solution
> EJ> is).
>
> We used to make chapatis (I'm not making a stand on that or any spelling) totally without grease in a non-stick skillet (tawa 
> huh!) We followed the directions given by Julie Sahni in "Classic Indian Cooking" and they are very good altho' too long to quote 
> here. She does mention a tawa but does not think it necessary.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not

I generally buy my Chappatis from an Indian store but as I prefer Paratha I
always make my own. Butter between each fold & I usually roll out & butter
twice before cooking on the Tava..Gorgeous every time.
PS ISTR the alternative name to Tava is spelt Tawah.

-- 
Dave Croft
Warrington
http://oldengine.org/members/croft/
http://community.webshots.com/user/crftdv

On 6 Apr, 23:44, "James Silverton" <not.jim.silverton.at.comcast.not>
wrote:
>  Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:
>
>  ??>> "Mark"  wrote in message
>  ??>>news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
>
>  ??>>> The uncooked in the middle problem would suggest the tawa
>  ??>>> is too hot but turning down the heat down just seems to
>  ??>>> extend the process and deliver the same final result.
>  ??>>>
>  ??>>> Where am I going wrong?
>  ??>>
>  ??>> My dear wife says that you're not rolling it out properly
>  ??>> and you need the special light wooden rolling pin used in
>  ??>> India to make the centre as thin as the edges.
>  ??>>
>  ??>> It must be the same thickness all the way across.
>  ??>>
>  EJ> I think Mark meant "middle" vertically rather than the
>  EJ> centre horizontally - which one would assume to be the
>  EJ> result of a too hot tawa and the outsides cooking more than
>  EJ> the inside (but I'm afraid I can't think what the solution
>  EJ> is).
>
>  We used to make chapatis (I'm not making a stand on that or any
> spelling) totally without grease in a non-stick skillet (tawa
> huh!) We followed the directions given by Julie Sahni in
> "Classic Indian Cooking" and they are very good altho' too long
> to quote here. She does mention a tawa but does not think it
> necessary.

Right oh, thanks all for the suggestions. Thinner, drier and cooler
cooking next time.

Re: spelling: I think I prefer chapati, actually, but my flour bag
says 'chapatti'. Six of one, etc.

Cheers,

Mark

"Flying Tortoise"  wrote in message 
news:1175899152.445949.143770@y80g2000hsf.googlegroups.com...
> On Apr 6, 11:01 pm, Richard Brooks <richardbro...@vickers-
> supermarine.com> wrote:
>> PHP TAKEAWAY said the following on 06/04/07 21:54:
>>
>>
>>
>>
>>
>> > <uk.food+drink.indian>
>> > <Mark>
>> > <6 Apr 2007 13:34:32 -0700>
>> > 
>>
>> >> Hi there
>>
>> >> I don't seem able to make soft, pliable chapattis as sold in
>> >> restaurants and India. Mine turn out brittle, heavy and doughy in the
>> >> middle, as if they're undercooked. My method is:
>>
>> >> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
>> >> stiff but kneadable dough
>> >> * knead for 5 minutes
>> >> * rest for an hour
>> >> * divide, roll out chapattis to around 2mm thick
>> >> * cook without oil on a very hot tawa, pressing down with spatula to
>> >> cook all over, turning as needed
>>
>> >> The uncooked in the middle problem would suggest the tawa is too hot
>> >> but turning down the heat down just seems to extend the process and
>> >> deliver the same final result.
>>
>> >> Where am I going wrong?
>>
>> > Chapattis where mentioned on uk.media.tv.media the other day and one of
>> > the 'experts on everything' said there was nothing to them as they said
>> > it was only flour and water .
>>
>> > Perhaps the 'expert' on UMTM can answer the question for you .
>>
>> Hmm, unusual for an online takeaway to give this one over but while we
>> wait for the expert "aap kesi hai, Krusty-ji ?"
>>
>> <http://www.mamtaskitchen.com/recipe_display.php?id=10101>
>> <http://www.south-indian-recipes.com/chapattirecipe.html>
>>
>> Richard.
>>
>> --
>> "Initiative is punishable."
>>                      Russian business saying.- Hide quoted text -
>>
>> - Show quoted text -
>
> The expert, who never cooked an uncooked chappatti in his life (if
> that makes sense), reckons that failure to give the full rest period
> may be partly responsible (I usually allow a further drying period
> after rolling as well) but the most likely problem is that they're
> just not rolled thinly enough. It should be virtually translucent
> before it's ready for cooking (as I have not a tawa, I use a dry cast-
> iron frying pan myself) and will then be done perfectly in seconds.
>


Too much flour can be disastrous though, ask Alan Hinkes. As if being stuck 
halfway up a mountain wasn't bad enough, all his gear got nicked as well.

http://tinyurl.com/ypgjg7

<uk.food+drink.indian>
<Mark>
<6 Apr 2007 13:34:32 -0700>


> Hi there
> 
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
> 
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
> 
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
> 
> Where am I going wrong?
> 

Chapattis where mentioned on uk.media.tv.media the other day and one of 
the 'experts on everything' said there was nothing to them as they said 
it was only flour and water .

Perhaps the 'expert' on UMTM can answer the question for you .


-- 
www.freeviewepg.co.uk
(under construction)

"Mark"  wrote in message 
news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
> Hi there
>
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
>
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
>
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
>
> Where am I going wrong?

My dear wife says that you're not rolling it out properly and you need the 
special light wooden rolling pin used in India to make the centre as thin as 
the edges.

It must be the same thickness all the way across.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

PHP TAKEAWAY said the following on 06/04/07 21:54:
> <uk.food+drink.indian>
> <Mark>
> <6 Apr 2007 13:34:32 -0700>
> 
> 
>> Hi there
>>
>> I don't seem able to make soft, pliable chapattis as sold in
>> restaurants and India. Mine turn out brittle, heavy and doughy in the
>> middle, as if they're undercooked. My method is:
>>
>> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
>> stiff but kneadable dough
>> * knead for 5 minutes
>> * rest for an hour
>> * divide, roll out chapattis to around 2mm thick
>> * cook without oil on a very hot tawa, pressing down with spatula to
>> cook all over, turning as needed
>>
>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
>>
> 
> Chapattis where mentioned on uk.media.tv.media the other day and one of 
> the 'experts on everything' said there was nothing to them as they said 
> it was only flour and water .
> 
> Perhaps the 'expert' on UMTM can answer the question for you .

Hmm, unusual for an online takeaway to give this one over but while we 
wait for the expert "aap kesi hai, Krusty-ji ?"

<http://www.mamtaskitchen.com/recipe_display.php?id=10101>
<http://www.south-indian-recipes.com/chapattirecipe.html>


Richard.




-- 
"Initiative is punishable."
                     Russian business saying.

Quoting from message <ev6ct9$go4$1@news.freedom2surf.net>
 posted on 6 Apr 2007 by William Black
 I would like to add:

> 
> "Mark"  wrote in message
> news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...

>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
> 
> My dear wife says that you're not rolling it out properly and you need
> the special light wooden rolling pin used in India to make the centre
> as thin as the edges.
> 
> It must be the same thickness all the way across.
> 

I think Mark meant "middle" vertically rather than the centre 
horizontally - which one would assume to be the result of a too hot 
tawa and the outsides cooking more than the inside (but I'm afraid I 
can't think what the solution is).

-- 
..ElaineJ.  Home Pages and FAQ of uk.food+drink.indian can be viewed at 
..Virtual.  http://www.users.zetnet.co.uk/ejones/ufdi/index.html 
StrongArm  Under construction, FAQ, recipes, tips, booklist, links
..RISC PC.  Questions and suggestions please, email or to the newsgroup

On Apr 6, 11:01 pm, Richard Brooks <richardbro...@vickers-
supermarine.com> wrote:
> PHP TAKEAWAY said the following on 06/04/07 21:54:
>
>
>
>
>
> > <uk.food+drink.indian>
> > <Mark>
> > <6 Apr 2007 13:34:32 -0700>
> > 
>
> >> Hi there
>
> >> I don't seem able to make soft, pliable chapattis as sold in
> >> restaurants and India. Mine turn out brittle, heavy and doughy in the
> >> middle, as if they're undercooked. My method is:
>
> >> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> >> stiff but kneadable dough
> >> * knead for 5 minutes
> >> * rest for an hour
> >> * divide, roll out chapattis to around 2mm thick
> >> * cook without oil on a very hot tawa, pressing down with spatula to
> >> cook all over, turning as needed
>
> >> The uncooked in the middle problem would suggest the tawa is too hot
> >> but turning down the heat down just seems to extend the process and
> >> deliver the same final result.
>
> >> Where am I going wrong?
>
> > Chapattis where mentioned on uk.media.tv.media the other day and one of
> > the 'experts on everything' said there was nothing to them as they said
> > it was only flour and water .
>
> > Perhaps the 'expert' on UMTM can answer the question for you .
>
> Hmm, unusual for an online takeaway to give this one over but while we
> wait for the expert "aap kesi hai, Krusty-ji ?"
>
> <http://www.mamtaskitchen.com/recipe_display.php?id=10101>
> <http://www.south-indian-recipes.com/chapattirecipe.html>
>
> Richard.
>
> --
> "Initiative is punishable."
>                      Russian business saying.- Hide quoted text -
>
> - Show quoted text -

The expert, who never cooked an uncooked chappatti in his life (if
that makes sense), reckons that failure to give the full rest period
may be partly responsible (I usually allow a further drying period
after rolling as well) but the most likely problem is that they're
just not rolled thinly enough. It should be virtually translucent
before it's ready for cooking (as I have not a tawa, I use a dry cast-
iron frying pan myself) and will then be done perfectly in seconds.

Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:

 ??>> "Mark"  wrote in message
 ??>> 
news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...

 ??>>> The uncooked in the middle problem would suggest the tawa
 ??>>> is too hot but turning down the heat down just seems to
 ??>>> extend the process and deliver the same final result.
 ??>>>
 ??>>> Where am I going wrong?
 ??>>
 ??>> My dear wife says that you're not rolling it out properly
 ??>> and you need the special light wooden rolling pin used in
 ??>> India to make the centre as thin as the edges.
 ??>>
 ??>> It must be the same thickness all the way across.
 ??>>
 EJ> I think Mark meant "middle" vertically rather than the
 EJ> centre horizontally - which one would assume to be the
 EJ> result of a too hot tawa and the outsides cooking more than
 EJ> the inside (but I'm afraid I can't think what the solution
 EJ> is).

 We used to make chapatis (I'm not making a stand on that or any 
spelling) totally without grease in a non-stick skillet (tawa 
huh!) We followed the directions given by Julie Sahni in 
"Classic Indian Cooking" and they are very good altho' too long 
to quote here. She does mention a tawa but does not think it 
necessary.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: 
not.jim.silverton.at.comcast.not

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message news:u42dnWDDf7DZUIvbnZ2dnUVZ_tunnZ2d@comcast.com...
> Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:
>
> ??>> "Mark"  wrote in message
> ??>> news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
>
> ??>>> The uncooked in the middle problem would suggest the tawa
> ??>>> is too hot but turning down the heat down just seems to
> ??>>> extend the process and deliver the same final result.
> ??>>>
> ??>>> Where am I going wrong?
> ??>>
> ??>> My dear wife says that you're not rolling it out properly
> ??>> and you need the special light wooden rolling pin used in
> ??>> India to make the centre as thin as the edges.
> ??>>
> ??>> It must be the same thickness all the way across.
> ??>>
> EJ> I think Mark meant "middle" vertically rather than the
> EJ> centre horizontally - which one would assume to be the
> EJ> result of a too hot tawa and the outsides cooking more than
> EJ> the inside (but I'm afraid I can't think what the solution
> EJ> is).
>
> We used to make chapatis (I'm not making a stand on that or any spelling) totally without grease in a non-stick skillet (tawa 
> huh!) We followed the directions given by Julie Sahni in "Classic Indian Cooking" and they are very good altho' too long to quote 
> here. She does mention a tawa but does not think it necessary.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not

I generally buy my Chappatis from an Indian store but as I prefer Paratha I
always make my own. Butter between each fold & I usually roll out & butter
twice before cooking on the Tava..Gorgeous every time.
PS ISTR the alternative name to Tava is spelt Tawah.

-- 
Dave Croft
Warrington
http://oldengine.org/members/croft/
http://community.webshots.com/user/crftdv

On 6 Apr, 23:44, "James Silverton" <not.jim.silverton.at.comcast.not>
wrote:
>  Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:
>
>  ??>> "Mark"  wrote in message
>  ??>>news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
>
>  ??>>> The uncooked in the middle problem would suggest the tawa
>  ??>>> is too hot but turning down the heat down just seems to
>  ??>>> extend the process and deliver the same final result.
>  ??>>>
>  ??>>> Where am I going wrong?
>  ??>>
>  ??>> My dear wife says that you're not rolling it out properly
>  ??>> and you need the special light wooden rolling pin used in
>  ??>> India to make the centre as thin as the edges.
>  ??>>
>  ??>> It must be the same thickness all the way across.
>  ??>>
>  EJ> I think Mark meant "middle" vertically rather than the
>  EJ> centre horizontally - which one would assume to be the
>  EJ> result of a too hot tawa and the outsides cooking more than
>  EJ> the inside (but I'm afraid I can't think what the solution
>  EJ> is).
>
>  We used to make chapatis (I'm not making a stand on that or any
> spelling) totally without grease in a non-stick skillet (tawa
> huh!) We followed the directions given by Julie Sahni in
> "Classic Indian Cooking" and they are very good altho' too long
> to quote here. She does mention a tawa but does not think it
> necessary.

Right oh, thanks all for the suggestions. Thinner, drier and cooler
cooking next time.

Re: spelling: I think I prefer chapati, actually, but my flour bag
says 'chapatti'. Six of one, etc.

Cheers,

Mark

"Flying Tortoise"  wrote in message 
news:1175899152.445949.143770@y80g2000hsf.googlegroups.com...
> On Apr 6, 11:01 pm, Richard Brooks <richardbro...@vickers-
> supermarine.com> wrote:
>> PHP TAKEAWAY said the following on 06/04/07 21:54:
>>
>>
>>
>>
>>
>> > <uk.food+drink.indian>
>> > <Mark>
>> > <6 Apr 2007 13:34:32 -0700>
>> > 
>>
>> >> Hi there
>>
>> >> I don't seem able to make soft, pliable chapattis as sold in
>> >> restaurants and India. Mine turn out brittle, heavy and doughy in the
>> >> middle, as if they're undercooked. My method is:
>>
>> >> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
>> >> stiff but kneadable dough
>> >> * knead for 5 minutes
>> >> * rest for an hour
>> >> * divide, roll out chapattis to around 2mm thick
>> >> * cook without oil on a very hot tawa, pressing down with spatula to
>> >> cook all over, turning as needed
>>
>> >> The uncooked in the middle problem would suggest the tawa is too hot
>> >> but turning down the heat down just seems to extend the process and
>> >> deliver the same final result.
>>
>> >> Where am I going wrong?
>>
>> > Chapattis where mentioned on uk.media.tv.media the other day and one of
>> > the 'experts on everything' said there was nothing to them as they said
>> > it was only flour and water .
>>
>> > Perhaps the 'expert' on UMTM can answer the question for you .
>>
>> Hmm, unusual for an online takeaway to give this one over but while we
>> wait for the expert "aap kesi hai, Krusty-ji ?"
>>
>> <http://www.mamtaskitchen.com/recipe_display.php?id=10101>
>> <http://www.south-indian-recipes.com/chapattirecipe.html>
>>
>> Richard.
>>
>> --
>> "Initiative is punishable."
>>                      Russian business saying.- Hide quoted text -
>>
>> - Show quoted text -
>
> The expert, who never cooked an uncooked chappatti in his life (if
> that makes sense), reckons that failure to give the full rest period
> may be partly responsible (I usually allow a further drying period
> after rolling as well) but the most likely problem is that they're
> just not rolled thinly enough. It should be virtually translucent
> before it's ready for cooking (as I have not a tawa, I use a dry cast-
> iron frying pan myself) and will then be done perfectly in seconds.
>


Too much flour can be disastrous though, ask Alan Hinkes. As if being stuck 
halfway up a mountain wasn't bad enough, all his gear got nicked as well.

http://tinyurl.com/ypgjg7

<uk.food+drink.indian>
<Mark>
<6 Apr 2007 13:34:32 -0700>


> Hi there
> 
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
> 
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
> 
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
> 
> Where am I going wrong?
> 

Chapattis where mentioned on uk.media.tv.media the other day and one of 
the 'experts on everything' said there was nothing to them as they said 
it was only flour and water .

Perhaps the 'expert' on UMTM can answer the question for you .


-- 
www.freeviewepg.co.uk
(under construction)

"Mark"  wrote in message 
news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
> Hi there
>
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
>
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
>
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
>
> Where am I going wrong?

My dear wife says that you're not rolling it out properly and you need the 
special light wooden rolling pin used in India to make the centre as thin as 
the edges.

It must be the same thickness all the way across.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

PHP TAKEAWAY said the following on 06/04/07 21:54:
> <uk.food+drink.indian>
> <Mark>
> <6 Apr 2007 13:34:32 -0700>
> 
> 
>> Hi there
>>
>> I don't seem able to make soft, pliable chapattis as sold in
>> restaurants and India. Mine turn out brittle, heavy and doughy in the
>> middle, as if they're undercooked. My method is:
>>
>> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
>> stiff but kneadable dough
>> * knead for 5 minutes
>> * rest for an hour
>> * divide, roll out chapattis to around 2mm thick
>> * cook without oil on a very hot tawa, pressing down with spatula to
>> cook all over, turning as needed
>>
>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
>>
> 
> Chapattis where mentioned on uk.media.tv.media the other day and one of 
> the 'experts on everything' said there was nothing to them as they said 
> it was only flour and water .
> 
> Perhaps the 'expert' on UMTM can answer the question for you .

Hmm, unusual for an online takeaway to give this one over but while we 
wait for the expert "aap kesi hai, Krusty-ji ?"

<http://www.mamtaskitchen.com/recipe_display.php?id=10101>
<http://www.south-indian-recipes.com/chapattirecipe.html>


Richard.




-- 
"Initiative is punishable."
                     Russian business saying.

Quoting from message <ev6ct9$go4$1@news.freedom2surf.net>
 posted on 6 Apr 2007 by William Black
 I would like to add:

> 
> "Mark"  wrote in message
> news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...

>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
> 
> My dear wife says that you're not rolling it out properly and you need
> the special light wooden rolling pin used in India to make the centre
> as thin as the edges.
> 
> It must be the same thickness all the way across.
> 

I think Mark meant "middle" vertically rather than the centre 
horizontally - which one would assume to be the result of a too hot 
tawa and the outsides cooking more than the inside (but I'm afraid I 
can't think what the solution is).

-- 
..ElaineJ.  Home Pages and FAQ of uk.food+drink.indian can be viewed at 
..Virtual.  http://www.users.zetnet.co.uk/ejones/ufdi/index.html 
StrongArm  Under construction, FAQ, recipes, tips, booklist, links
..RISC PC.  Questions and suggestions please, email or to the newsgroup

On Apr 6, 11:01 pm, Richard Brooks <richardbro...@vickers-
supermarine.com> wrote:
> PHP TAKEAWAY said the following on 06/04/07 21:54:
>
>
>
>
>
> > <uk.food+drink.indian>
> > <Mark>
> > <6 Apr 2007 13:34:32 -0700>
> > 
>
> >> Hi there
>
> >> I don't seem able to make soft, pliable chapattis as sold in
> >> restaurants and India. Mine turn out brittle, heavy and doughy in the
> >> middle, as if they're undercooked. My method is:
>
> >> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> >> stiff but kneadable dough
> >> * knead for 5 minutes
> >> * rest for an hour
> >> * divide, roll out chapattis to around 2mm thick
> >> * cook without oil on a very hot tawa, pressing down with spatula to
> >> cook all over, turning as needed
>
> >> The uncooked in the middle problem would suggest the tawa is too hot
> >> but turning down the heat down just seems to extend the process and
> >> deliver the same final result.
>
> >> Where am I going wrong?
>
> > Chapattis where mentioned on uk.media.tv.media the other day and one of
> > the 'experts on everything' said there was nothing to them as they said
> > it was only flour and water .
>
> > Perhaps the 'expert' on UMTM can answer the question for you .
>
> Hmm, unusual for an online takeaway to give this one over but while we
> wait for the expert "aap kesi hai, Krusty-ji ?"
>
> <http://www.mamtaskitchen.com/recipe_display.php?id=10101>
> <http://www.south-indian-recipes.com/chapattirecipe.html>
>
> Richard.
>
> --
> "Initiative is punishable."
>                      Russian business saying.- Hide quoted text -
>
> - Show quoted text -

The expert, who never cooked an uncooked chappatti in his life (if
that makes sense), reckons that failure to give the full rest period
may be partly responsible (I usually allow a further drying period
after rolling as well) but the most likely problem is that they're
just not rolled thinly enough. It should be virtually translucent
before it's ready for cooking (as I have not a tawa, I use a dry cast-
iron frying pan myself) and will then be done perfectly in seconds.

Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:

 ??>> "Mark"  wrote in message
 ??>> 
news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...

 ??>>> The uncooked in the middle problem would suggest the tawa
 ??>>> is too hot but turning down the heat down just seems to
 ??>>> extend the process and deliver the same final result.
 ??>>>
 ??>>> Where am I going wrong?
 ??>>
 ??>> My dear wife says that you're not rolling it out properly
 ??>> and you need the special light wooden rolling pin used in
 ??>> India to make the centre as thin as the edges.
 ??>>
 ??>> It must be the same thickness all the way across.
 ??>>
 EJ> I think Mark meant "middle" vertically rather than the
 EJ> centre horizontally - which one would assume to be the
 EJ> result of a too hot tawa and the outsides cooking more than
 EJ> the inside (but I'm afraid I can't think what the solution
 EJ> is).

 We used to make chapatis (I'm not making a stand on that or any 
spelling) totally without grease in a non-stick skillet (tawa 
huh!) We followed the directions given by Julie Sahni in 
"Classic Indian Cooking" and they are very good altho' too long 
to quote here. She does mention a tawa but does not think it 
necessary.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: 
not.jim.silverton.at.comcast.not

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message news:u42dnWDDf7DZUIvbnZ2dnUVZ_tunnZ2d@comcast.com...
> Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:
>
> ??>> "Mark"  wrote in message
> ??>> news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
>
> ??>>> The uncooked in the middle problem would suggest the tawa
> ??>>> is too hot but turning down the heat down just seems to
> ??>>> extend the process and deliver the same final result.
> ??>>>
> ??>>> Where am I going wrong?
> ??>>
> ??>> My dear wife says that you're not rolling it out properly
> ??>> and you need the special light wooden rolling pin used in
> ??>> India to make the centre as thin as the edges.
> ??>>
> ??>> It must be the same thickness all the way across.
> ??>>
> EJ> I think Mark meant "middle" vertically rather than the
> EJ> centre horizontally - which one would assume to be the
> EJ> result of a too hot tawa and the outsides cooking more than
> EJ> the inside (but I'm afraid I can't think what the solution
> EJ> is).
>
> We used to make chapatis (I'm not making a stand on that or any spelling) totally without grease in a non-stick skillet (tawa 
> huh!) We followed the directions given by Julie Sahni in "Classic Indian Cooking" and they are very good altho' too long to quote 
> here. She does mention a tawa but does not think it necessary.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not

I generally buy my Chappatis from an Indian store but as I prefer Paratha I
always make my own. Butter between each fold & I usually roll out & butter
twice before cooking on the Tava..Gorgeous every time.
PS ISTR the alternative name to Tava is spelt Tawah.

-- 
Dave Croft
Warrington
http://oldengine.org/members/croft/
http://community.webshots.com/user/crftdv

On 6 Apr, 23:44, "James Silverton" <not.jim.silverton.at.comcast.not>
wrote:
>  Elaine  wrote  on Fri, 06 Apr 2007 23:03:41 +0100:
>
>  ??>> "Mark"  wrote in message
>  ??>>news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
>
>  ??>>> The uncooked in the middle problem would suggest the tawa
>  ??>>> is too hot but turning down the heat down just seems to
>  ??>>> extend the process and deliver the same final result.
>  ??>>>
>  ??>>> Where am I going wrong?
>  ??>>
>  ??>> My dear wife says that you're not rolling it out properly
>  ??>> and you need the special light wooden rolling pin used in
>  ??>> India to make the centre as thin as the edges.
>  ??>>
>  ??>> It must be the same thickness all the way across.
>  ??>>
>  EJ> I think Mark meant "middle" vertically rather than the
>  EJ> centre horizontally - which one would assume to be the
>  EJ> result of a too hot tawa and the outsides cooking more than
>  EJ> the inside (but I'm afraid I can't think what the solution
>  EJ> is).
>
>  We used to make chapatis (I'm not making a stand on that or any
> spelling) totally without grease in a non-stick skillet (tawa
> huh!) We followed the directions given by Julie Sahni in
> "Classic Indian Cooking" and they are very good altho' too long
> to quote here. She does mention a tawa but does not think it
> necessary.

Right oh, thanks all for the suggestions. Thinner, drier and cooler
cooking next time.

Re: spelling: I think I prefer chapati, actually, but my flour bag
says 'chapatti'. Six of one, etc.

Cheers,

Mark

"Flying Tortoise"  wrote in message 
news:1175899152.445949.143770@y80g2000hsf.googlegroups.com...
> On Apr 6, 11:01 pm, Richard Brooks <richardbro...@vickers-
> supermarine.com> wrote:
>> PHP TAKEAWAY said the following on 06/04/07 21:54:
>>
>>
>>
>>
>>
>> > <uk.food+drink.indian>
>> > <Mark>
>> > <6 Apr 2007 13:34:32 -0700>
>> > 
>>
>> >> Hi there
>>
>> >> I don't seem able to make soft, pliable chapattis as sold in
>> >> restaurants and India. Mine turn out brittle, heavy and doughy in the
>> >> middle, as if they're undercooked. My method is:
>>
>> >> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
>> >> stiff but kneadable dough
>> >> * knead for 5 minutes
>> >> * rest for an hour
>> >> * divide, roll out chapattis to around 2mm thick
>> >> * cook without oil on a very hot tawa, pressing down with spatula to
>> >> cook all over, turning as needed
>>
>> >> The uncooked in the middle problem would suggest the tawa is too hot
>> >> but turning down the heat down just seems to extend the process and
>> >> deliver the same final result.
>>
>> >> Where am I going wrong?
>>
>> > Chapattis where mentioned on uk.media.tv.media the other day and one of
>> > the 'experts on everything' said there was nothing to them as they said
>> > it was only flour and water .
>>
>> > Perhaps the 'expert' on UMTM can answer the question for you .
>>
>> Hmm, unusual for an online takeaway to give this one over but while we
>> wait for the expert "aap kesi hai, Krusty-ji ?"
>>
>> <http://www.mamtaskitchen.com/recipe_display.php?id=10101>
>> <http://www.south-indian-recipes.com/chapattirecipe.html>
>>
>> Richard.
>>
>> --
>> "Initiative is punishable."
>>                      Russian business saying.- Hide quoted text -
>>
>> - Show quoted text -
>
> The expert, who never cooked an uncooked chappatti in his life (if
> that makes sense), reckons that failure to give the full rest period
> may be partly responsible (I usually allow a further drying period
> after rolling as well) but the most likely problem is that they're
> just not rolled thinly enough. It should be virtually translucent
> before it's ready for cooking (as I have not a tawa, I use a dry cast-
> iron frying pan myself) and will then be done perfectly in seconds.
>


Too much flour can be disastrous though, ask Alan Hinkes. As if being stuck 
halfway up a mountain wasn't bad enough, all his gear got nicked as well.

http://tinyurl.com/ypgjg7

<uk.food+drink.indian>
<Mark>
<6 Apr 2007 13:34:32 -0700>


> Hi there
> 
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
> 
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
> 
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
> 
> Where am I going wrong?
> 

Chapattis where mentioned on uk.media.tv.media the other day and one of 
the 'experts on everything' said there was nothing to them as they said 
it was only flour and water .

Perhaps the 'expert' on UMTM can answer the question for you .


-- 
www.freeviewepg.co.uk
(under construction)

"Mark"  wrote in message 
news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...
> Hi there
>
> I don't seem able to make soft, pliable chapattis as sold in
> restaurants and India. Mine turn out brittle, heavy and doughy in the
> middle, as if they're undercooked. My method is:
>
> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> stiff but kneadable dough
> * knead for 5 minutes
> * rest for an hour
> * divide, roll out chapattis to around 2mm thick
> * cook without oil on a very hot tawa, pressing down with spatula to
> cook all over, turning as needed
>
> The uncooked in the middle problem would suggest the tawa is too hot
> but turning down the heat down just seems to extend the process and
> deliver the same final result.
>
> Where am I going wrong?

My dear wife says that you're not rolling it out properly and you need the 
special light wooden rolling pin used in India to make the centre as thin as 
the edges.

It must be the same thickness all the way across.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

PHP TAKEAWAY said the following on 06/04/07 21:54:
> <uk.food+drink.indian>
> <Mark>
> <6 Apr 2007 13:34:32 -0700>
> 
> 
>> Hi there
>>
>> I don't seem able to make soft, pliable chapattis as sold in
>> restaurants and India. Mine turn out brittle, heavy and doughy in the
>> middle, as if they're undercooked. My method is:
>>
>> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
>> stiff but kneadable dough
>> * knead for 5 minutes
>> * rest for an hour
>> * divide, roll out chapattis to around 2mm thick
>> * cook without oil on a very hot tawa, pressing down with spatula to
>> cook all over, turning as needed
>>
>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
>>
> 
> Chapattis where mentioned on uk.media.tv.media the other day and one of 
> the 'experts on everything' said there was nothing to them as they said 
> it was only flour and water .
> 
> Perhaps the 'expert' on UMTM can answer the question for you .

Hmm, unusual for an online takeaway to give this one over but while we 
wait for the expert "aap kesi hai, Krusty-ji ?"

<http://www.mamtaskitchen.com/recipe_display.php?id=10101>
<http://www.south-indian-recipes.com/chapattirecipe.html>


Richard.




-- 
"Initiative is punishable."
                     Russian business saying.

Quoting from message <ev6ct9$go4$1@news.freedom2surf.net>
 posted on 6 Apr 2007 by William Black
 I would like to add:

> 
> "Mark"  wrote in message
> news:1175891672.367942.206360@y80g2000hsf.googlegroups.com...

>> The uncooked in the middle problem would suggest the tawa is too hot
>> but turning down the heat down just seems to extend the process and
>> deliver the same final result.
>>
>> Where am I going wrong?
> 
> My dear wife says that you're not rolling it out properly and you need
> the special light wooden rolling pin used in India to make the centre
> as thin as the edges.
> 
> It must be the same thickness all the way across.
> 

I think Mark meant "middle" vertically rather than the centre 
horizontally - which one would assume to be the result of a too hot 
tawa and the outsides cooking more than the inside (but I'm afraid I 
can't think what the solution is).

-- 
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On Apr 6, 11:01 pm, Richard Brooks <richardbro...@vickers-
supermarine.com> wrote:
> PHP TAKEAWAY said the following on 06/04/07 21:54:
>
>
>
>
>
> > <uk.food+drink.indian>
> > <Mark>
> > <6 Apr 2007 13:34:32 -0700>
> > 
>
> >> Hi there
>
> >> I don't seem able to make soft, pliable chapattis as sold in
> >> restaurants and India. Mine turn out brittle, heavy and doughy in the
> >> middle, as if they're undercooked. My method is:
>
> >> * mix 450g chapatti flour, 2tbsp sunflower oil, enough water to make
> >> stiff but kneadable dough
> >> * knead for 5 minutes
> >> * rest for an hour
> >> * divide, roll out chapattis to around 2mm thick
> >> * cook without oil on a very hot tawa, pressing down with spatula to
> >> cook all over, turning as needed
>
> >> The uncooked in the middle problem would suggest the tawa is too hot
> >> but turning down the heat down just seems to extend the process and
> >> deliver the same final result.
>
> >> Where am I going wrong?
>
> > Chapattis where mentioned on uk.media.tv.media the other day and one of
> > the 'experts on everything' said there was nothing to them as they said
> > it was only flour and water .
>
> > Perhaps the 'expert' on UMTM can answer the question for you .
>
> Hmm, unusual for an online takeaway to give this one over but while we
> wait for the expert "aap kesi hai, Krusty-ji ?"
>
> <http://www.mamtaskitchen.com/recipe_display.php?id=10101>
> <http://www.south-indian-recipes.com/chapattirecipe.html>
>
> Richard.
>
> --
> "Initiative is punishable."
>                      Russian business saying.- Hide quoted text -
>
> - Show quoted text -

The expert, who never cooked an uncooked chappatti in his life (if
that makes sense), reckons that failure to give the full rest period
may be partly responsible (I usually allow a further drying period
after rolling as well) but the most likely problem is that they're
just not rolled thinly enough. It should be virtually translucent
before it's ready for cooking (as I have not a tawa, I use a dry cast-
iron frying pan myself) and will then be done perfectly in seconds.