Chapati griddle

Types of chapati griddles

A Chapati griddle known as a tawah is a flat or slightly concave cooking surface used to make chapatis, flatbreads in India. It comes in various materials, including cast iron, stainless steel, nonstick, copper, and bronze.

• Cast iron

  The cast iron chapati griddle is usually heavy and has excellent heat-retaining properties. It needs to be seasoned before use to prevent food from sticking and as a protective layer for the griddle. Seasoning the griddle brings out a natural, non-stick quality. It involves cleaning the griddle, applying a thin layer of vegetable oil, and heating it to a high temperature. The process helps to bond the oil with the cast iron, forming a layer akin to nonstick coatings.

• Stainless steel

  Stainless steel tawahs are durable and simple to maintain. They distribute heat evenly, making them efficient for cooking chapatis. To get the best out of it, it should be preheated properly before use.

• Nonstick

  As the name suggests, this type of griddle has a nonstick surface that makes cooking chapatis easier. The nonstick surface helps prevent chapatis from sticking, hence simple and effortless cooking. This benefit especially comes in handy for those who are new to chapati-making. However, it is important to note that nonstick surfaces require gentle handling to avoid damaging the coating. Using small-sized cookware utensils instead of metal utensils on a nonstick surface is another way of handling it gently. Also, avoid using plastic or wooden spatulas, as they might not be sturdy enough to flip the chapati without scratching the nonstick surface.

• Copper

  Copper chapati griddles are not only beautiful but also heat up quickly and distribute heat evenly. They are usually lined with stainless steel to make them durable and easier to maintain copper griddles.

• Bronze

  Like copper, bronze griddles feature excellent heat conductivity. They age gracefully and are known for their durability, often treated with a nonstick coating for ease of use. But the coating also protects bronze from reacting with acidic foods. This tawah is a common choice in Indian kitchens.

Functions and Features of Chapati Griddles

The most important function of a chapati griddle is to produce high heat for fast cooking. To make this bread, the dough must be rolled out and cooked quickly over high heat to avoid moisture loss. Different types of chapati griddles handle this chore with varying degrees of efficiency.

• Heat source: Note that only stovetop versions of chapati pans can produce the very high heat necessary for making this Indian bread. Since most home hobs cannot exceed a certain temperature, using a griddle with a heat-resistant bottom ensures the pan can withstand heat from the stove without warping. Heavy-bottomed pans can quickly absorb and retain heat, making them ideal for fast cooking.
• Durable and efficient: A flat chapati pan is a fast, efficient means of cooking flatbreads. It has a large cooking surface that can cook multiple chapatis at once. The even heat allows for uniformly cooked bread. Some pans have long handles, making them easier to maneuver on hot stoves.
• Materials: A representative sample of the various materials used to build chapati pans reveals the many choices in the market. Some types are compatible with all types of hobs, including induction stoves. The griddles are versatile, as they can also be used to cook other foods, such as pancakes, and are easy to clean and maintain.

Scenarios of chapati griddle

A worldwide audience uses the chapati pan for various applications. This includes people who work in the hospitality sector and want to standardize the process of preparing food.

• Restaurants: Restaurants use commercial frying pans to increase productivity and make standardized preparations. The pans heat up very quickly and return to the required temperature after each addition of food. Restaurant chapati pans have long handles for easy manipulation. They also have a thickness that is suitable for high-frequency use. Restaurant chefs use cast iron, carbon steel, stainless steel, and non-stick pans to prepare. These materials retain heat for longer and are resistant to abrasive tools.
• Food trucks: Food truck operators use lightweight, pre-seasoned pans to prepare chapatis. The versatility and portability of the frying pan allow them to expand their menu options. Food truck operators can prepare tortillas, several types of flatbreads, and pancakes.
• Domestic Kitchens: In domestic kitchens, griddles, popularly known as tawas, are used to prepare chapatis. Women who use tawas to make chapatis for their families apply various techniques to ensure the bread puffs appropriately. Using tawas to make chapatis is a time-honored custom passed down through the generations. In contemporary kitchens, the electric option is available, which simplifies the process.
• Catering Services: Catering services use dual heating electric frying pans to reduce the number of personnel in the kitchen. The large cooking surface allows them to prepare several chapatis simultaneously. The electric option eliminates the need for a propane tank in outdoor events.
• Commercial Kitchens: Commercial kitchens use heavy cast iron or carbon steel frying pans that can withstand daily use. The pans have long handles to transfer them to the kitchen's blazing flames. The long handles keep hands away from the heated surface.
• House Parties: At house parties, hosts use electric chapati makers to make chapatis. The simple cooking instructions on the electric chapati pan help inexperienced cooks prepare chapatis without employing too much professional help.
• Outdoor Picnics: At outdoor picnics, people use portable butane gas burners and lightweight cast-iron pans to prepare chapatis. The portability and versatility of the frying pan make it suitable for outdoor use. Most outdoor chefs use the two-burner option for better heat control.
• Event Centers: Event center kitchens use heavy-duty chapati pans that can withstand frequent use. The pans also have a thick base that helps them distribute heat evenly.

How to Choose Chapati Griddles

When choosing a griddle for chapatis, it is important to keep a few things in mind to find the ideal one that suits specific cooking needs. Understanding the features and material possibilities will help one sift through the many options available and provide an informed answer to what's best for a buyer's kitchen.

• Material: A chapati pan's material is an important consideration. Cast iron and stainless steel are common options because they effectively absorb and distribute heat. Due to its excellent heat retention and natural non-stick qualities, seasoned cast iron is a favorite choice among home cooks. It is healthier to use a chapati skillet made of stainless steel or non-coated metals because, over time, non-stick coatings may release toxic substances.
• Size: The ideal size chapati skillet should be large enough to prepare more than one chapati at a time, depending on the amount of space available. However, if the griddle is too large, the user will not be able to rotate the chapatis quickly enough.
• Compatibility: One will need to evaluate the type of heat source if they want to use a chapati griddle in their kitchen. Some may be lucky enough to have gas stoves, while others may have electric stoves or induction cookers. Most chapati pans are flexible and work with various heat sources, but it's crucial to confirm this before making a purchase.
• Genuine versus Non-Genuine: Griddles are made specially to give chapatis their unique texture, taste, and appearance; however, the quality of these chapati griddles can vary a lot. Some may have rougher surfaces than non-genuine ones. A rough surface holds the dough better, allowing chapatis to puff up more during cooking. On the other hand, a smoother surface gives a more even and attractive finish.
• Heat Distribution and Retention: One must ensure that the griddle distributes heat evenly and keeps it well so that the chapatis can cook consistently. If the chapati griddle has hot or cold spots, the Indian bread will not cook properly. Also, if the pan cannot hold the heat well, it will lose the heat quickly after placing the food on it. As a result, the chapati will not bake evenly.
• Shape: Choosing the right shape depends on the buyer's cooking style and preferences. A flat griddle has a uniform cooking surface ideal for making chapatis, dosas, and pancakes. However, a slight roundness to the surface allows steam to escape while retaining some moisture in the food.

Chapatti griddle Q&A

Q1: What is the best material for a chapati griddle?

A1: The best material for a chapati griddle is cast iron or nonstick. These materials allow for even cooking without burning the chapatis. They also have a natural affinity for producing brown spots on well-cooked chapatis.

Q2: How many chapati do we need for a family?

A2: The average Indian family usually eats 4-5 chapatis per person, so a family of four would typically consume around 16-20 chapatis in one meal. However, the quantity can vary depending on individual appetites and dietary needs.

Q3: Does a chapati griddle need to be seasoned?

A3: Yes, a chapati griddle usually needs to be seasoned, especially if it is made of cast iron or carbon steel. Seasoning forms a natural nonstick surface and helps to prevent rusting.

Q4: How long should a chapati griddle last?

A4: With proper care and maintenance, a chapati griddle can last a lifetime. Griddles made from durable materials like cast iron or stainless steel tend to have a longer lifespan.