Chapati help

I am trying to add several…4-6 amazing chapatis to my lunch menu, and need some help figuring out how to do them. if any body has amazing chapatis I would be great if they would help me to make mine amazing as well. thanks in advance…

aka chapati less…

Someone must do chipatis or be able to tell me how to. thanks.

Tommy, don’t be discouraged. This is the place to get help. But I for one don’t know what a chipati is. Does it have another name we might be familiar with?

I checked with Wikipedia, quoting below from there:

Chapati or chapatti is a type of roti or Indian bread eaten in South Asia. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). Each disc is then held for about half a second directly into an open flame, causing it to puff up with steam like a balloon.

Based on this I cannot help you, but maybe Tom Lehmann, the Dough Doctor, can. He is very schooled in many types of baked goods.

I was actually waiting to see what someone else had to say, cause I haven’t heard of them either, and you’ve piqued my interest. Some of the guys don’t log on on the weekends. Tom and the rest of the guys at PMQ are really good about responding to these things.
Tom R