Does anyone make them? I have tried on a few occasions and they are far and above any supermarket offerings but they are never like takeaway ones. I've tried different recipes, cooked them on a pizza stone, cast iron chapatti pan and under the grill (not all at once).
How do you get them moist, chewy and sweet like from the takeaway, is it just the cooking method?
According to Google, they start at around £200.
Or you could dig up a little clay and fire your own :-D
But I'll butt out and see what those who really know think.
The best recipe I've ever used was about 20 years ago and involved quite a lot of yogurt, the dough rose beautifully and gave a light, fluffy bread with a slight sweetness - it was beautiful. Sadly I have no idea what the recipe was and I've never been able to recreate it, like you my attempts are better than the dry cardboard from supermarkets but never as good as in a restaurant.
If I ever find the perfect recipe I'll share it with you.
Thanks Eccles, I know it's dissapoining when you've gone to all that effort and Mercia, I'll give Titli's recipe a go next time. I am determined to keep going I hate to be beaten.