Comments on: Chapatis http://parsnipsaplenty.com/2008/04/13/chapatis/ supporting your love of vegetables since 2008. Early 2008. Tue, 12 Jul 2011 06:56:21 +0000 hourly 1 http://wordpress.com/ By: bandwagonjumper http://parsnipsaplenty.com/2008/04/13/chapatis/#comment-104 Mon, 21 Apr 2008 12:40:31 +0000 http://parsnipsaplenty.wordpress.com/?p=40#comment-104 My mum used to make chapatis at home. I am definitely going to have a go at these. Thank you!

]]> By: farida http://parsnipsaplenty.com/2008/04/13/chapatis/#comment-86 Mon, 14 Apr 2008 16:57:59 +0000 http://parsnipsaplenty.wordpress.com/?p=40#comment-86 This reminds me of what we call Feseli and Lavash in Azerbaijan, slightly different. Great recipe!

]]> By: parsnipsaplenty http://parsnipsaplenty.com/2008/04/13/chapatis/#comment-85 Mon, 14 Apr 2008 10:08:37 +0000 http://parsnipsaplenty.wordpress.com/?p=40#comment-85 Celine – SO easy! Especially once you get a rhythm going. I’d say they’re even simper than tortillas.

Kathryn – any time!

Natasha – I live in Bulgaria; no Indian groceries here. :) But hopefully someone else will be able to use that tip. I guess now you’ll be making half a batch for your partner, then turning up the heat and finishing them for yourself!

Elle – they are dern tasty.

Marc – I hope you do! Your blog is gorgeous, by the way.

Scott – glad to help. One need not be a connoisseur to know when things taste good. :)

Truman – thanks!

Donal – topping options can go on to infinity. Find your bliss. :)

Cathie – Thanks! Good luck.

]]> By: Cathie http://parsnipsaplenty.com/2008/04/13/chapatis/#comment-82 Sun, 13 Apr 2008 19:32:07 +0000 http://parsnipsaplenty.wordpress.com/?p=40#comment-82 These look great – I’m definitely going to give them a try next time I make a curry!!

]]> By: Donal http://parsnipsaplenty.com/2008/04/13/chapatis/#comment-81 Sun, 13 Apr 2008 19:21:19 +0000 http://parsnipsaplenty.wordpress.com/?p=40#comment-81 Hey! These look great! Great for adding some nice toppings to! Can’t wait to try! :)

]]> By: Truman http://parsnipsaplenty.com/2008/04/13/chapatis/#comment-80 Sun, 13 Apr 2008 18:43:35 +0000 http://parsnipsaplenty.wordpress.com/?p=40#comment-80 Hey, I am from India. Just loved your post :-) Glad you like Indian food!

]]> By: Scott at Realepicurean http://parsnipsaplenty.com/2008/04/13/chapatis/#comment-79 Sun, 13 Apr 2008 18:17:42 +0000 http://parsnipsaplenty.wordpress.com/?p=40#comment-79 I’m a massive fan of Indian food and never have any without a chapati. I’m far from a connoisseur but still – thanks for the recipe!

]]> By: Marc @ NoRecipes http://parsnipsaplenty.com/2008/04/13/chapatis/#comment-78 Sun, 13 Apr 2008 16:51:51 +0000 http://parsnipsaplenty.wordpress.com/?p=40#comment-78 I’d always assumed these involved more work. I’m going to have to give this a try the next time I make some Aloo Gobhi.

]]> By: Elle http://parsnipsaplenty.com/2008/04/13/chapatis/#comment-76 Sun, 13 Apr 2008 15:43:59 +0000 http://parsnipsaplenty.wordpress.com/?p=40#comment-76 I can’t believe how easy those are to make! They look so good!

]]> By: Natasha http://parsnipsaplenty.com/2008/04/13/chapatis/#comment-75 Sun, 13 Apr 2008 14:18:03 +0000 http://parsnipsaplenty.wordpress.com/?p=40#comment-75 Beautiful. You could simplify your recipe a bit more if you live in a town with an Asian supermarket: Durum Atta flour (or just Durum flour) is marketed as specifically for chapatis and parantha.

My chapatis always come crispy, though, and while my wife likes that I’m not such a big fan. I’ll try your trick of cooking them at a higher temperature for shorter. Thanks!

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