Thanks Sanjeev. After a lot of research I am posting this article so it might be helpful to all bread bakers in India. Isn’t it roller mill? 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. 1/4 tsp yeast So with the “damage”, does atta have less calories? Enjoy your baking. © My Favourite Pastime 2018, unauthorized use and / or duplication of this material without written permission from the author / owner of this blog is strictly prohibited. Indian wheat is high in protein and belongs to the aestivum variety used by everyone in the world for making great bread. I was looking for solid info about atta because I love it but couldn’t find good explanations, and this is helpful. Semolina durum wheat flour: 12/13% protein, great for pasta with a bit more texture. Can u suggest me some other article or book about indian wheat flour. I want to make white bread. Very informative article Suguna. How does Indian aata compare to white whole wheat and whole wheat pastry flour? Stone grinding breaks the starch sufficiently to release extra sweetness while burning it slightly to give added flavor to Indian flat breads. India produces mostly 3 kinds of wheat. Is the average gluten content of Indian bread flours published? Now that I have read your article it explains what I experienced. Change ), You are commenting using your Facebook account. So, what to do with this new-to-me flour? Wishes with your move. ( Log Out / Hi Shankar, So will you help me out if i send you the sample of the flour. ? I found your site accidentally and I am starting to like the uniqueness of it. But Chakki alters the starch (the force is intense) which is not good for western bread making but great for indian bread chapati/roti. atta garlic bread / wheat flour garlic bread. Some people think maida to be different from atta as it looks and tastes different from usual wheat atta or flour. The endosperm goes through the milling process. So now I Know why!! Till now, I am satisfied with the quality of flour. And what is the best wheat to make flour? Trying to find where I can get good Indian flour in the US. cover and put aside at room temperature for around 11-18 hours. Question: Bread made with atta flour 4 letters Answer: ROTI. I’ve tried baking with the sharbati flour (again not no-knead)before with acceptable results. I want to uae #1 fine atta in my cookie and muffin baking. 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. That mean what other ingrediants should include in 1 kg wheat atta. I write a blog called notestoself.in and would like to interview and feature you for a new section i’m starting. So we only use almond flour or almond meal, coconut flour, ground flaxseed meal, sesame flour, and other nut flours in the majority of our low carb breads and bakes. I bought a 10 kg bag of atta flour from a supermarket because it was on sale for 60% off So I thought it doesn’t hurt to buy it even though I am not Indian, and figure out how to finish using it up later. This makes the flour and breads taste somewhat sweeter. Very useful & informative. I used my own sourdough starter and the same recipe I use with whole wheat flour. Will try Sharbati whole wheat flour and report back. Easy Vegetarian and Non Vegetarian dishes with step by step pictures. I use 3/4 cup Atta and 1/4 cup whole wheat flour to make Rotis. Happy Cooking. Mainly it will be use to make chapatis. Learn how your comment data is processed. Change ). It’s tiring to see india taking so long to catch up with the availability of products. This has cleared up a lot of questions for me, thanks! Its equally important like the protein. I can easily find which flours are gluten free and which are not by looking online, but I would like to find out which are similar to “bread flour” (12% gluten), and which are closer to all purpose (10%). It's called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten. 2. It however, rolls easily, without springing back (elastic dough springs back after rolling). Then with liberally floured hands and surface mix Need your valuable advice for selecting kind of atta, please suggest. I live in Malaysia, I’m from the U.S., and married to an Indian. Grinding your own wheat flour can help make decent wheat loaves. I request you kindly to help me. I am a flour manufacturer and i have worked on a new wheat for whole wheat flour. To produce whole wheat flour, the separated bran is added back to the flour after milling. Looks like you have gluten intolerance. When you say “they make up for more than 50% of the dough volume” in the section about milling, do you mean both starch and protein or are you talking about just starch? The moisture absorption is more in chakki flour than in normal whole wheat flour. I normally mix the Atta flour with Canadian All-purpose in a ratio of 1:1 to make my chapatis. In Canada whole wheat flour is made using hard red spring wheat. Learned lot from your article. You may hire a hotel/food consultant. I was wondering what so many different flours was and everyone here bakes with maida and nothing else. It works wonderfully well for making Indian flat breads and chakki is the most preferred milling process for indian breads. Cast iron or stainless steel are ok. Now transfer the dough still seam side down to a parchment paper. All the recipes in US websites use Arthur Mill or other brand whole wheat flour. The other option would be to get the wheat kernels from the shop and then mill it in a nearby flour mill. 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