its very informative blog…Thanks Suguna for sharing such a wonderful blog..i tried your recipe with the Best Chakki Atta and it came out well.. I have struggled to make decent bread in Goa for a couple of years now and it always came out crumbly like a cake. You understand a lot However, be careful not to add too much liquid. Wow thanks for the information. I bought the atta with the highest protein content I could find (when store bought) and mixed it with varying proportions of maida, but the results were always the same, and I resigned myself to adding Vital Wheat gluten. I’ll keep in touch. First, the endosperm (starch) is separated from the bran and the germ. May I know where can you I get the normal flour and also high protien floor. The high potash content in the soil, low humidity and rain irrigation results in wheat that is naturally 1-2 per cent higher in protein content than the normal 10-12 percent elsewhere. Reply. Thank you Shankar. I use 3/4 cup Atta and 1/4 cup whole wheat flour to make Rotis. I use below So whole wheat bread loaves in India should work right? there is no brand here. It however, rolls easily, without springing back (elastic dough springs back after rolling). Yes I mostly buy the Chakki Atta from Walmart. All the recipes in US websites use Arthur Mill or other brand whole wheat flour. Sad thing is I’m pretty positive Indian wheat is GMO. Slash any shape(X, crosshatch or heart shape). Because of its low gluten content, it is especially well suited for soft-textured cakes, quick breads, muffins, and cookies. Hi Suguna , Basically, a milling process of Wheat in India and Western countries is different. Need your valuable advice for selecting kind of atta, please suggest. Learn how your comment data is processed. I am a vegan Brit who has been teaching health overseas for 25 years. If you want to know anything, kindly feel free to revert anytime. Change ), You are commenting using your Twitter account. Very useful & informative. Thank You Honey! You only kneaded the bread for 4 minutes. Stay safe! I have had great success using Atta both regular and Sharbati in the ‘no knead’ recipes. I used my own sourdough starter and the same recipe I use with whole wheat flour. Login; Sign Up I will see if I can find Sharbati Atta locally. I share recipes gathered from my friends and family here. Anyhow, it makes great bread and great naan, and it’s as close as I can get here in America. "Atta" actually means "flour" in most East Indian dialects. Oh and how does it compare to white whole wheat, like the “hard white” variety, which I think is what is used to make the King Arthur white whole wheat? It is wrong to say that Roller Mills generate more heat than chakkies. Have you tried using Western whole wheat flour to make chapattis? I was under the impression that India aata is a soft winter wheat much like the white whole wheat that you get the States. I tried with soft white wheat but i am not able to get good chapati. This is the best explanation I have found on this – I realized quite a while ago that atta was not a good choice for bread BUT an excellent choice for loaf breads. How can I get in touch with you one-on-one ? The wheat for atta is cultivated only in certain geographies giving a unique character to the wheat and the flour. As in your recipe, I usually add in some wheat gluten. The Difference Between Bread Flour and All-Purpose Flour . Hope you have good success in grinding your own flour. I am trying to figure out how to have my US generated whole wheat flour mimic the Indian Atta. Still I have a few.. Regards If you google it, actually no GMO wheat is sold commercially anywhere in the world. I was breaking my head on the failed bread products and this was very helpful! In the west you could substitute plain white flour. The other option would be to get the wheat kernels from the shop and then mill it in a nearby flour mill. So how do we get a decent whole wheat bread loaf out of atta? This is great for chapattis, but I’m still experimenting with bread made of various combinations of atta, millets, oats, etc. With covid, like so many others, I also started on bread making and so far I have been very happy with the central milling’s high mountain flour for my sour dough breads. I know commercial bread is “soft and fluffy 100% percent whole wheat bread”, but I personally have not been able to the same. Thank you for writing such a useful and fascinating article. Ideal for daily use and easy to knead and roll, Durum Atta Flour Blend makes rotis that puff to perfection. 1 tbsp salt What a great article! It will not separate into bran and flour because everything is ground together into a fine flour. Hi, After the dough rises (not double- this is foolish for weak (low gluten) flour then you knead by hand before forming into a loaf to further develop the gluten. This way, the dough still has energy for a good rise without adding more vital wheat gluten. This is such a thoughtful and well researched post and any home baker from India will thoroughly relate to it.I, like many other enthusiastic new breed of home bakers, was in search of that elusive variety of wheat (flour) and proportions and cheeky add ins that would give me a loaf as soft and fluffy as the not so healthy maida bread.i always used to buy sharbati atta of the aashirwad series but never satisfied with the results.i don’t add vital wheat gluten too, to the dough. If you are from India and you’re reading this post please give me your thoughts. Indian atta has been used to make healthy rotis in India for thousands upon thousands of years, unless you’re saying that ancient atta making techniques were different than now. That is the reason why indian atta is lighter in color and milder in flavor. But it has less damage to the starch and protein in the flour as it cuts the flour into small particles. Oh this is so annoying. Had bought a pack of whole wheat flour from the market in Hong Kong. Now that I have read your article it explains what I experienced. The main difference between Indian whole wheat Atta flour and the normal whole wheat flour from North America is in the milling process and the type of wheat used. Will visit often & spread the news…. have you ever attempted to make bread out of it ? I write a blog called notestoself.in and would like to interview and feature you for a new section i’m starting. So I use a lot of atta flour to make chapattis and also for baking. April 21, 2020 at 12:12 am. I think the yeast in bread makes it unhealthy.That is why people are trying to get old fashioned sour dough bread baked from scratch. I bought it, so I’ll see whether it is actually tastier or not. 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