Cookware for chapati/roti?
Hey everyone - my roommate and I trying making new foods at home, but we want to stay healthy doing it. My question is whether it's a good idea to use a crepe pan to heat up/cook rotis (south asian flat bread). The crepe pan in question is this one: http://www.amazon.com/Paderno-World-C...
Sorry for being clueless, but would the crepe pan need to be seasoned in order to cook thin roti dough?
Also, is it healthy to use unseasoned blue carbon steel crepe pans? Will the pan rust quicker if used unseasoned?
I would also appreciate recommendations regarding cookware for cooking flatbread, but please don't include nonstick, teflon etc. options. Thanks :)
That crepe pan should do - so long as you have it seasoned well for the task.
Hard anodized pans and tavas seem to be very popular - I have had my eye on a hard anodzed one for no better reason than I love the look of it: http://www.hawkinscookers.com/2.1.2.futura_flat_tava.asp
I have found that if you want good practical advice and info on Indian cookery, Indus Ladies (http://www.indusladies.com/) is a good forum to check out. It is a global community of Indian women and they have shared some great tips on how they achieve success with the resources they have outside of India. I have read many praise hard anodized pans (Calphalon, Analon) as being very useful for for rotis.
I would also think a steel comal would be perfect as well as inexpensive. If you live near any grocery store or market that caters to Latino cooking needs, you can get one for CHEAP. I think my 11" carbon steel comal was $5.99. Also serves as a pizza pan for me!
You want a heavy crepe pan or large Lodge cast iron skillet.
You will definitely want to season this type of cookware properly. This prevents rust and aids the food release.
I have used my De Buyer "mineral" crepe pan to cook steaks, eggs, and similar things in addition to bread, french toast, pancakes, etc.