I looked in stores  in Leicester and Birmingham (indian stores) over christmas holidays and saw no basaar mix in any store!!!!  Maybe it is a regional thing.  I wasnt interested in buying it, just curious to see if it existed near me.  and the stores near many of you sell huge bags!!  Someone is using it, for sure :

Glad to hear it went well Ray!!  Wow - 2 something a kg for chicken??!!  That is superb!!  I have completely given up on the Costco frozen chicken....it is all done and I only want to use non-frozen chicken from now on.  Sometimes the chicken came out great and sometimes it was so tough that it was difficult to chew!
Cooking for 20 is no easy task - congrats on the success!

Payal

I have tried this method of making a tube and coiling it again and again..and i havent had good results...the dough has to be very soft and pliable and the technique is hard.
My method is using atta, water and bit of salt.  Thre is no need for oil/ghee but i usually add a few drops while kneading the dough.  basically, when you have the dough, make largish balls - golf ball sized maybe.  roll out into a 4-5 inch circle with the help of flour to dust it with.  Then smear a little bit of ghee all over the circle.  Make a cut from the center to the edge of the circle.  Pick up the cut edge and roll it all the way around so you have a cone that stands up at the end.  It is hard to describe really!  It doesnt roll perfectly so thats ok, preferred maybe!!  Then with the cone standing up, push it down with the palm of your hand into a small circle.  You will see a spiral  in the dough.  Then dust with flour and roll out as thin as possible.  Almost as thin as for rotis!!  Place of tawa, flip after few seconds and apply little ghee on it, flip and apply ghee to original side.  Press down with spatula to cook.  you should see it puff up and the layers separate out due to the ghee being applied "between" the layers.

The recipe from Baljekar's cookbok uses a ton if butter!!!  If anyone gives my method a try, let me know if it works for you.  These are very light as opposed to the thickish, heavy paranthas but taste very different from rotis!

Payal

My tawa has a large wooden handle - is it ok to stick the tawa under the grill with the handle sticking out?  And we do grill with the door open right?  Never used a "grill/broiler" here before.  Thanks.
I would also love the nan recipe.  I have noticed that most nan recipes have eggs in it and when i buy packaged nans onc ein a while, I can tell which ones have egg in it.  I never felt that in a restaurant's nan.  Next time I go int a restaurant,  will ask about egg in the nan.  I will tell them it makes me sick to smell egg from the nan and I heard a rumor they were using egg - I am 100% sure they will confirm for me they dont use egg.

payal

Oops, missed that comment in your section Mark.  That way the restaurants would have no old oil.