Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: oldhippy on October 26, 2015, 08:52 PM
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Hello, i have long been seeking the secret to a style of chuppati that i now seem to rarely come across, I have mainly come across them in restaurants , thsy are not as wholemealy as normal ones and i would hazard a guess they might be made with white flour but i have tried this with poor results. They are very elastic with a texture like a wash leather. Anyone help with this please?
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Hello, i have long been seeking the secret to a style of chuppati that i now seem to rarely come across, I have mainly come across them in restaurants , thsy are not as wholemealy as normal ones and i would hazard a guess they might be made with white flour but i have tried this with poor results. They are very elastic with a texture like a wash leather. Anyone help with this please?
You might be looking for a rumali (handkerchief) roti (https://en.wikipedia.org/wiki/Rumali_Roti) which is a very thin style of roti.
To make it at home is difficult because it's usually cooked on an overturned karahi or wok and needs to be extremely thin. However, you could try using white atta or a mixture of wholemeal atta and plain flour.
A tip is to make two thin roti discs then sandwich them on top of each other and roll out some more. After cooking, you should find that the two layers separate easily, leaving you with two very thin rotis.