So basically “Atta” is whole wheat by default? Normally I charge $$$ for such advice, but I like you so I give some for free. Thanks once again . Durum Atta Flour Durum Wheat Flour & Wheat Bran Blend. I am asking you because i think you have a really deep knowledge about wheat flours and we can also have a nice conversation of the textures and other specifications. I just baked sourdough bread using chakki atta and it turn out fluffy and delicious! choose whole wheat atta with kess starch damage dont go on brand. I am planning to buy domestic flour mill as I no longer like rotis made by ready flours.I do not know if it is psychological , I get a weird smell when roti puffs. Had bought a pack of whole wheat flour from the market in Hong Kong. Hi Suguna, Thanks for this post. 3. But never satisfying. Any ideas on how I can reverse what this article says and make soft healthy (I don’t want to compromise and use all purpose flour) rotis from US made whole wheat floor? Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather, soil composition, drought etc.. Thank you. Have a wonderful weekend! Atta or Chakki Atta is a finely ground whole wheat flour, produced in India. Thanks Suguna for focusing on such topic. Roller milling results in 5% to 6% starch damage whereas chakki milling results in 11% to 13% starch damage. Your input is much appreciated. This has cleared up a lot of questions for me, thanks! That mean what other ingrediants should include in 1 kg wheat atta. Thank you for sharing such a great article on Atta – it is very well explained. Now I know more , thank you , thank you. You can grind your wheat berries in a regular roller mill. The wheat for atta is cultivated only in certain geographies giving a unique character to the wheat and the flour. Stone mills generate considerable heat due to friction. 1. Why is it dense and crumbly? Sharbati atta comes exclusively from the state of Madhya Pradesh. All-purpose flour contains 11.7% protein and is a versatile type of flour that can be used for most flour recipes. Whole wheat flour is considered better for our health than white flour or maida. Are roller mills available for the home? My experience anything less than 75% hydration is too dry for whole wheat bread. Of late I have been baking a lot with locally found whole wheat as well. I just had a customer call and ask me about it and how to use it in tortillas. Is maida a high protein (bread type) flour, or a low protein (pastry type) flour? It is wrong to say that Roller Mills generate more heat than chakkies. Post was not sent - check your email addresses! Basically, a milling process of Wheat in India and Western countries is different. What a useful article! I don’t know the type of wheat used in making the Indian Atta flour and how it compares to the Canadian wheat. Enjoy your baking. Hi, I was wondering what so many different flours was and everyone here bakes with maida and nothing else. Sharbati belongs to the aestivum genre of wheat, the common bread wheat. Lot of indian wheat is Duram wheat makes bad bread. Stay safe! Setup Menus in Admin Panel. It however, rolls easily, without springing back (elastic dough springs back after rolling). • Add 1 to 2 T. of additional liquid per cup of flour in the recipe. Learn how your comment data is processed. My sister Vineetha in the US told me about you. They all come out, as you say, rather dense and crumby. While the naked eye isn't always a reliable measuring tool, the particle size of the atta seems to be just slightly larger than the particle size of the AP flour. Required fields are marked *. 1 tbsp salt I am unable to find wheat gluten . We have a sizable Indian culture where I live and there are a number of markets, restaurants, cafes, and cultural events. 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’m not very expert at bread making, but one thing which seems to work well for me is adding mashed overripe bananas to the dough. cover and put aside at room temperature for around 11-18 hours. Wheat flour or atta is used to make rotis, whereas maida is used to make naan and paranthas. First, the endosperm (starch) is separated from the bran and the germ. But it has less damage to the starch and protein in the flour as it cuts the flour into small particles. Thanks Ram. Easy Vegetarian and Non Vegetarian dishes with step by step pictures. Is Aashirwad atta good for making bread? Grinding your own wheat flour can help make decent wheat loaves. Mix till all incorporated above and Just made me a loaf of bread from Atta flour. If you want to know anything, kindly feel free to revert anytime. I have just talked about the milling techniques. Liz. Have you ever used wheat bran ? Indian atta is a very very finely milled wheat flour. Happy Cooking. Please share some more. Very well researched article. I make Banana bread, Pumpkin loafs and even Apple crumble loafs with atta. And when you say “it works with the gluten chain” I think you mean just starch. It is all about the unique milling process in India that is different from the rest of the world. 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. https://www.canada.ca/en/health-canada/services/canada-food-guide/resources/healthy-eating-recommendations/eat-a-variety/whole-grain/get-facts.html Food Basics sells Chakki Atta flour from India. can any body let me know that how we can make the multigrain atta? What I couldn’t understand was how come Goans make such good bread! Reply. However, atta from large brands like Ashirwad and Pillsbury work beautifully. Have anyone tried using Samrat Atta to make chapattis? How do I get the wheat you mentioned… Learn how your comment data is processed. Fortunately, even a normal person can make easy recipes with no such knowledge- good luck! Below is my bag of whole wheat flour, exported from India. Well done. Hi Liz, I am from India. Most other all purpose flours, in the US are lower in protein. Your explanation of the Indian milling process and the variety of wheat is incredibly informative. The same when refined further or ground without the skin yields whiter flour called maida. When I knead it, it does not have the same elastic strength and bounce I feel when I knead the Canadian All Purpose flour. I have struggled to make decent bread in Goa for a couple of years now and it always came out crumbly like a cake. 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. Many recipes specify KA all purpose flour, which is 11.7% protein. Cover and bake for 30 mins. I quiet liked your wheat research with required packed with insights from your end. there is no brand here. Thank you Shankar. Would love to try it. I also love photography and nature. Change ), You are commenting using your Facebook account. The leavening agent sour dough starter takes a few days to ferment.For diabetic patients sour dough bread is best. The chakki atta is preferred more than the roller mill atta for the texture and taste of the Chapati/Roti (flat bread of India). Thanks for your explanation about the sharbati atta. Thank you for this post, I am actually a wheat flour miller in the US and Atta flour is not something I’m familiar with. It is grown for the simple reason that there is no water for irrigation available here, so mostly it is rain fed or maximum one irrigation through bore-wells. Thanks a lot for this! This process is called Chakki grinding and both the endosperm and bran is finely milled. The dough seems to have a very flat sticky and limp feel to it. Will visit often & spread the news…. I use nutrimill for grinding wheat, rye and spelt (others are possible) and I am very satisfied with it. Do you happen to know what “fine atta” is, and how is it different from maida? Thank you for a very informative post — there are so many blog authors all over the web who ask for adding “vital wheat gluten” to Indian atta but frankly no one explained the science But don’t stop there. Its equally important like the protein. Atta is a little light brownish in color whereas all purpose flour is white. You rock Suguna. Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. 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. Atta/Whole Wheat Flour is made up of the bran, endosperm and the germ of the grain, giving it a slightly darker colour and contains essential nutrients. Blending whole wheat flour with all-purpose flour will lighten the finished product while adding the nutritional benefits of whole wheat. Sure. I used my own sourdough starter and the same recipe I use with whole wheat flour. On the contrary the Atta Flour (Chakki Atta) is stone ground into a very fine powder. Thank you for writing such a useful and fascinating article. It uses traditional stone grinders for grinding grains. Many households in India grind their own flour in a nearby mill. I suppose the bigger players must be importing their machinery and turning out flour that is closer in gluten levels to what bread needs. i tried 24 mantra’s whole wheat flour without adding gluten and was not satisfied with the loaves. Indian Gov portal says, Indian wheat is largely medium hard, medium protein wheat which is similar to the USA Hard white wheat. I am searching from last 2 years … i tried all most all indian flour Login; Sign Up chakki atta is usually whole wheat atta. This article gives a lot of clarity. Thank you Suguna! Wow thanks for the information. We tried baking bread last week and faced the same problem. You can write to me via the contact page here Varsha. Whole wheat bread and roti are all made using the same wheat kernel. Hi Suguna, Please see a doctor. The results were awful and completely inedible. I live in usa ,bought a stone flour mill. It works wonderfully well for making Indian flat breads and chakki is the most preferred milling process for indian breads. To produce whole wheat flour, the separated bran is added back to the flour after milling. ( Log Out /  N she tried making chapathi with it. They have been associated with the reduction of bad cholesterol and high blood pressure and mitigate the risk of diabetes as well.While it is true that maida or refined flour -also part of the wheat family -has less fibre than its cousins, that doesn't mean it's fattening. I was under the impression that India aata is a soft winter wheat much like the white whole wheat that you get the States. Nutritionally, how does Indian aata compare to the whole wheat in the States? I want to start atta making business. http://www.kannammacooks.com/contact/. Thanks for the detailed information. We should stay connected. Thank you for the information. Your email address will not be published. Ideal for daily use and easy to knead and roll, Durum Atta Flour Blend makes rotis that puff to perfection. The atta flour has 10% protein content and Canadian All Purpose flour has 13.3% protein content and is a blend of soft and hard wheat. But I have never used a domestic mill. This site uses Akismet to reduce spam.