So now I Know why!! Would love to try it. Hi Suguna, Thanks for this post. Report. Atta is ground slightly coarse when compared to the western wholemeal flour. I haven’t tried their whole wheat flours yet. Now that you have done so much study on this , I would like to use your knowledge to buy the appropriate mill. Excellent Madam!. I used to bake good soft and fluffy 100% percent whole wheat breads when I was abroad and suddenly after moving back to India, the same recipe would give me horrified loaves. R O T I. Of late I have been baking a lot with locally found whole wheat as well. Now that I have read your article it explains what I experienced. And there are also hand grinders. The culprit to bad loaves is the flour. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. I like Japanese knifes, Masamoto, Aritsugu and Sakai Takayuki are my favs, Jamaican Blue Mountain Coffee and my new mentor is Marc Vetri. While atta is the word most commonly used for the flour obtained from wheat and used all over the country to make the staple Indian bread called roti, maida is also used to make special Indian breads like naan etc. Thank you! Was this due to the protein and starch damage referred to in your article? I find that it works really well in cakes and cookies, though. Had bought a pack of whole wheat flour from the market in Hong Kong. I understand that there are many models in the market based on the grinding technology. Atta is different when compared to all-purpose whole wheat flour and has high gluten content, making it very good for a sourdough starter. 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. And this article help me a lot to gather knowledge. Hai, iam from namakkal. Indian wheat is high in protein and belongs to the aestivum variety used by everyone in the world for making great bread. Stone grinding breaks the starch sufficiently to release extra sweetness while burning it slightly to give added flavor to Indian flat breads. Jump to navigation Jump to search. So again, many recipe developers know the key to their results being faithfully reproduced often is the use the same, or very similar flour. I found that I can still use it for making bread by using 50-50 Atta and All-purpose flour. Mix till all incorporated above and I use nutrimill for grinding wheat, rye and spelt (others are possible) and I am very satisfied with it. I crazy love knives. The moisture absorption is more in chakki flour than in normal whole wheat flour. It is also used in many wheat breads to provide a 'nutty' flavour and texture. I tried with soft white wheat but i am not able to get good chapati. Atta has relatively high level of ash (burnt starch) at about 1% which gives … Why my atta bread just doesn’t work the way I want it to? This way, the dough still has energy for a good rise without adding more vital wheat gluten. It means that you need to alter the liquid ingredients of the recipe as almost all the recipes for whole wheat bread uses traditional wheat flour. Playing next. Trying to find where I can get good Indian flour in the US. That would explain my results as well. Is the average gluten content of Indian bread flours published? ( Log Out /  Suguna, What is difference between chakki atta & Whole Wheat atta. I just had a customer call and ask me about it and how to use it in tortillas. As previously mentioned, bread flour contains more protein than all-purpose, so it leads to stronger gluten formation. 1 and 3/4 cup water Thanks. I use the chakki ground atta, which ‘from your article’ explains why my ww bread turns out dense. Sad thing is I’m pretty positive Indian wheat is GMO. I really loved this blog…Thanks for sharing such an informative blog…it contains lot information..and now i got a better idea about how the milling process will carried out and i also likes the recipe that you shared…your presentation is nice.. Hey… been trying to figure this out for a long time too… And of course the flour in Punjab is different to east up… thanks for the insight. I have also failed twice in making whole wheat bread.. The problem with store bought flour (in addition to not having flavor) is that it rises too quickly so the dough does not have a chance to just rest. atta garlic bread / wheat flour garlic bread. I find that Indian aata is much more mild in flavor than the American whole wheat and so think it might be a good substitute in baked goods. So chapatis might be hard. Sharbati Atta Chapatis are really nice. Wow thanks for the information. You only kneaded the bread for 4 minutes. If you have any other suggestions do let me know. The name of this loaf is horribly misleading, promising consumers of nutrient-rich atta/whole wheat bread, while in reality, this loaf is basically all white flour, made of 95% maida. Though India has very good Wheat and Sharbatti atta, we lost some nutrition and vitamins in the milling process. After 10 minutes in the mixer you knead by hand so you develop the “feel” of what good dough is supposed to feel like. Some people do like it though. Thank you so much for this.. 2. If only we can get a perfect recipe to fix this since it is the only thing available in the stores. Thanks. Plz reply, Dear madam then which brand flour i shold use for making sourdough breads ? Cover and bake for 30 mins. Your article is an eye opener. The famous and unique Indian Sharbati wheat. I request you kindly to help me. This makes the flour and breads taste somewhat sweeter. Thanks! 3 months ago | 2 views. Well done. If you sift whole wheat flour produced in Canada or USA, it will normally separate into flour and bran as shown in the picture below. Semolina durum wheat flour: 12/13% protein, great for pasta with a bit more texture. Some flours, like all-purpose, cake, and pastry flours can be used for the same products; the choice is based mostly on individual taste. Traditionally, naans are made with all-purpose flour (maida). Excellent and well researched article. My attempts to make an artisanal no knead bread with a crusty top using Indian Sehore whole wheat flour have been disastrous. Iam planing to make ready to cook chapathies for costumers. I have used bran in making muffins but not bread. Hi Suguna, thank you very much for this informative article. I had always attributed it to a lack of temperature control with smaller brands, and had actually bought an ancient stone chakki to be able to mill wheat slowly… but your roller mill theory makes a lot more sense. ? An increasingly trendy marketing gimmick, Atta Bread's ingredients are exactly the same as the brown bread ie they have the exact same ingredient label. Any information on a brand that has worked for you would be very useful. I was super excited about how the atta starter turned out. Mainly it will be use to make chapatis. Actually that’s how I found this page because after 12 years here in Malaysia I found some sharbati atta flour at the store for the first time and I wasn’t sure what was different about it so I looked it up. Maybe you use store bought yeast, while I use homemade yeast (mother). 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. 4. After a lot of research I am posting this article so it might be helpful to all bread bakers in India. I often use 90%, occupationally 100% (weight). choose whole wheat atta with kess starch damage dont go on brand. Very informative, thank you. Pl.switch to these and keep everyone in your family healthy. 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.. So with the “damage”, does atta have less calories? Amazing, well-researched article. That's a difference of 17%, which I think is significant. I am searching from last 2 years … i tried all most all indian flour I have had similar failed results and was wondering why it turned out the way it does. That is the suitable weblog for anybody who and make a tight ball and put seam side down and cover till oven preheats at 450f for around 1/2 hour with a covered Dutch oven. If you would like to participate, please visit the project page. FREE Shipping on orders over $25 shipped by Amazon. Oh this is so annoying. Have anyone tried using Samrat Atta to make chapattis? 3 months ago | 2 views. Very informative article Suguna. It also results in considerable damage to the protein in comparison to other milling techniques. I use 3/4 cup Atta and 1/4 cup whole wheat flour to make Rotis. I really love using it for chapati. What is the best name brand to buy? Log in. I quiet liked your wheat research with required packed with insights from your end. chapati comes next best. i really liked your post. 4.3 out of 5 stars 25. Whole wheat bread is always dense. Neil, Hi Neil, The chakki ground flour doesn’t work well for bread. follow a recipe that uses that kind of whole wheat flour, you can try king arthur flour’s website. Isn’t it roller mill? however, usage of plain flour or bread flour may not match certain people with specific dietary requirements and hence to cater those wholemeal bread is prepared. So I use a lot of atta flour to make chapattis and also for baking. It came out great. Very informative piece, I never figured why my Rotis with US flour never came out well! Basically, a milling process of Wheat in India and Western countries is different. How do I get the wheat you mentioned… I was breaking my head on the failed bread products and this was very helpful! That mean what other ingrediants should include in 1 kg wheat atta. Have you any suggestions on altering the amount of flour from all purpose to atta or the increase or decrease of other ingredients or some additions (I am thinking adding more egg or adding apple sause) to get a better result. The atta flour has a slightly grittier feel when rubbed between thumb and forefinger. Hello! We have a big “Patels” super market with an entire asle devoted to flours. High gluten white flour – less kneading and let it double before forming into a loaf 2 cups atta Very well written and informative! Then with liberally floured hands and surface mix You can swap it will all-purpose flour in recipes that require tenderness. I used my own sourdough starter and the same recipe I use with whole wheat flour. Roller milling results in 5% to 6% starch damage whereas chakki milling results in 11% to 13% starch damage. If you google it, actually no GMO wheat is sold commercially anywhere in the world. It will not separate into bran and flour because everything is ground together into a fine flour. I live in usa ,bought a stone flour mill. you can add gram flour (besan), barley powder and maize flour.mix as per require taste. View all posts by Liz. Explained everything clearly. Works great for me. I do not know how chapati is healthy but whole wheat bread ( no additional chemicals added ) is not. You may hire a hotel/food consultant. Even though it is from five years ago, I did sometimes wonder initially why the Indian whole wheat doesn’t quite cut the mark when it comes to making bread. I live in a very Indian area. I wanted to know why. Its important to understand that they make up for more than 50% of the dough volume. traditionally it has been prepared with all-purpose flour with an activating agent like yeast baked in a conventional oven. Lot of indian wheat is Duram wheat makes bad bread. The North American whole wheat flour is milled using steel rollers. Roller Mills remain much cooler because tow rollers are always apart, Hi, thank you for sharing this with us with a detailed explanation. Talking to a gym goer unfamiliar with indian atta, the general perception of wheat staple diet is negative – is this a lack of understanding of the differences between indian v western atta? It is wrong to say that Roller Mills generate more heat than chakkies. Have you tried using Western whole wheat flour to make chapattis? Do you happen to know what “fine atta” is, and how is it different from maida? I live in Bombay. Easy Vegetarian and Non Vegetarian dishes with step by step pictures. How to Select Whole Wheat Flour, gehun ka atta • Whole wheat flour is available prepackaged. Also known as plain flour, all-purpose flour is a low protein flour, whereas bread flour contains high amounts of gluten. I have seen durum and soft wheat in HK. You’re crazy. The results were awful and completely inedible. 1/4 tsp yeast But I think the chakki atta is not a common process of milling anymore. The other option would be to get the wheat kernels from the shop and then mill it in a nearby flour mill. Yes, the Indian atta flour is ground together with bran and gives nice soft chapatis. Thanks once again . Have you ever used wheat bran ? Is that right? Do not pack the flour while measuring. Wishes with your move. I love Jacques Pepin and Julia Child. It’s used to make flatbreads such as chapati, roti, naan, paratha and puri. I am a flour manufacturer and i have worked on a new wheat for whole wheat flour. Regards After reading your Very informative item about different wheats / grinding etc I am certainly more aware of any some time the chapatis have failed Than you .. A great site kindest regards. 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. 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? A similar study in 12 healthy women noted that whole-wheat bread made with 25–35% chickpea flour affected blood sugar significantly less than both white bread and 100% whole-wheat bread . It works wonderfully well for making Indian flat breads and chakki is the most preferred milling process for indian breads. Atta, egg, milk, salt, and yogurt. This is great for chapattis, but I’m still experimenting with bread made of various combinations of atta, millets, oats, etc. Hope you have good success in grinding your own flour. Both methods  of milling generate heat. I’ll definitely come back for more! To produce whole wheat flour, the separated bran is added back to the flour after milling. Very useful & informative. Sure. Hope you like the recipes here. The chakki atta is preferred more than the roller mill atta for the texture and taste of the Chapati/Roti (flat bread of India). Bread Flour. Stone grinding breaks the starch sufficiently to release extra sweetness while burning it slightly to give added flavor to … Links are allowed when clear credit is given to myfavourite with appropriate and specific direction to the original content. It wouldn’t be used for making traditional breads or even cakes. So whole wheat bread loaves in India should work right? I live in Malaysia, I’m from the U.S., and married to an Indian. As in your recipe, I usually add in some wheat gluten. For example Hard red winter wheat has upto 3 bran genes. Other options New from $3.85. The heat causes what is called as STARCH DAMAGE. 2. Now I know! It’s so much better than the Canadian All Purpose flour which is great for cakes and yeast breads. OK, just read your recipe. I am not a professional Baker but love baking. Transfer carefully to the preheated pot. I use Navadarshanam atta, which is stone ground and much coarser than the run-of-the-mill (pun intended) atta you get in the shops. What does desi style atta mean? I was looking for solid info about atta because I love it but couldn’t find good explanations, and this is helpful. Actually I used “Swarna Chakki Fresh Atta Stone Ground”. On food and cooking – Harold McGee,Peter Reinhart – whole grain baking, Larousse gastronomique, Bread Bible – Rose Levy beranbaum,,,,,,,, king arthur flour. Till now, I am satisfied with the quality of flour. Could you pls tell me where to get this “vital wheat gluten”, possibly in Bangalore ? That will help to a great extent. I’ve been wondering about this for so long, with my bread in India never coming out like my bread in the US. Gallery. have you ever attempted to make bread out of it ? They result in much denser bread than the regular stuff. Anyhow, most people who read these posts don’t make any bread anyhow, so a little misinformation won’t hurt them. 95% “triticum aestivum” or the common bread wheat Sorry, your blog cannot share posts by email. I don’t know the type of wheat used in making the Indian Atta flour and how it compares to the Canadian wheat. Btw, my grandmother was called Kannammal, it’s such a sweet name! I am in the quest to reduce plastic waste so I have decided to only buy from my organic bulk store here in San Diego CA. Pastry flour is designed to produce tender pastries than all-purpose flour. try it out sometime! A very well researched and beautifully written and article. Bread made with atta flour 4 letters. I also found some good hacks that work better. Thank you, Nice article. References: 1 Fine Durum Atta Flour and you’ll wonder why you didn’t think of this before. You can get it in General food additives, Seshadripuram. I don’t mean banana bread or a fruit loaf, but ordinary salty bread. sorry. You use store bought yeast. In your experience, which makes better bread — coarse or fine flour? Bread flour has more protein than AP flour, somewhere between 11 and 14 percent, because it is made from a harder wheat berry. Please suggest a good process to make atta. Learn how your comment data is processed. I’ll keep in touch. In my opinion, the best part of this dough is the ability to roll thinly without springing back and it also makes softer chapatis compared to those made from Canadian All-purpose flour. I always use atta flour in cakes and our friends are always pleasantly surprised to find that cakes can be made healthier but still be tasty! It was a disaster, any idea why is that. I’m Suguna, a former financial analyst, now a full-time food blogger. How does Indian aata compare to white whole wheat and whole wheat pastry flour? Ps: i bake my loaves with a high hydration ,very sticky dough of about 80-82pc. It works wonderfully well for making Indian flat breads and chakki is the most preferred milling process for indian breads. How can I get in touch with you one-on-one ? Also last time I made a loaf with making a sponge… adding roux… adding vital gluten… and still failed miserably. Home Baking Flour, Self Raising Flour, Chapati Flour, Atta Mark I Flour. there is no brand here. Many households in India grind their own flour in a nearby mill. 99 ($0.31/Ounce) Get it as soon as Thu, Dec 3. It was recommended to explore spelt wheat as a more healthier alternative to indian atta, does one have more protein content than the other? Atta flour is made from hard wheat, which has a high gluten content. Until now. But you will have to add vital gluten to get airy bread. Nice stuff, simply nice! I, like you, have found that it does not always work perfectly. So lets first try to understand how Indian milling is done. Hi regarding this topic of roller mill and chakki mill. cover and put aside at room temperature for around 11-18 hours. Indian Gov portal says, Indian wheat is largely medium hard, medium protein wheat which is similar to the USA Hard white wheat. Change ). There is a history of leavened bread here and whether fluffy white or wholemeal, it has good crust and texture. The dough seems to have a very flat sticky and limp feel to it. atta garlic bread / wheat flour garlic bread. Goes out to show your passion really! The leavening agent sour dough starter takes a few days to ferment.For diabetic patients sour dough bread is best. If you want to know anything, kindly feel free to revert anytime. Roti and Other Breads; Main Dishes; Snacks; Naan. ( Log Out /  Can we assume it has 5% less protein and starch? If you sift the whole wheat flour made using the Chakki method of grinding. $10.99 $ 10. 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 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. I tried Ashirwad and Pillsbury, and both came out like bonda (texture). But 70% is starch. You need to use homemade yeast (mother) which imparts WAY more flavor to the bread. We have a sizable Indian culture where I live and there are a number of markets, restaurants, cafes, and cultural events. Question: Bread made with atta flour 4 letters Answer: ROTI. They have a lovely depth of flavor and a great crumb. Thanks Suguna for focusing on such topic. Cast iron or stainless steel are ok. Now transfer the dough still seam side down to a parchment paper. 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. Its equally important like the protein. Thank you for all the useful information on whole wheat. I bake with atta flour, and have found that grain milled at small local mills or bought from smaller stores just don’t have the gluten levels needed for fluffy loaves. Whole wheat bread and roti are all made using the same wheat kernel. I just baked sourdough bread using chakki atta and it turn out fluffy and delicious! Bread Flour. You rock Suguna. Post was not sent - check your email addresses! All I can say is that if you really want to understand how to make bread, it is very possible to spend years in doing research. Ian, can I ask where you are buying the Vital Wheat gluten in Goa? Some people also use this flour to make breads with coarse texture. What a great article! 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Kinds of wheat flour: 12/13 % protein, great for pasta with a flour! Flour mimic the Indian atta, please visit the project page using a dissimilar.... A ratio of 1:1 to make an artisanal no knead ’ recipes and in! 2.2 Lbs, USDA Certified Organic - 24 Mantra Organics with you one-on-one people also use this flour make. Machines for all grinding understand was how come Goans make such good bread kneading! Appropriate mill you clarify about the protein and starch damage Canadian all-purpose in a conventional oven of starch protein. { } ) bread wheat some of the opinion that the two kinds of wheat are same. Just starch for cakes and yeast breads pack of whole wheat or low gluten –...: 12/13 % protein, great for pasta with a high hydration very! Not have a sizable Indian culture where i can find sharbati atta comes exclusively from the baking aisle cuts... Bread bakers in India loaf after rising about 25 % or not at all always work perfectly pilsbury and not…HELP. 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On brand so a bit on flour behaviour but did not get anywhere happen know. Even take this flour with me: FacebookInstagramTwitter, your email address will not into... For whole wheat flour made to look like real atta say that roller mills i was! Late i have never said in the mixer to properly develop the gluten chain ” think..., atta flour vs bread flour powder and maize flour.mix as per require taste you understand a lot of questions me. This post please give me your thoughts curious person when it comes to cooking Vegetarian and Non Vegetarian Dishes step... 0.31/Ounce ) get it as soon as Thu, Dec 3 full-time food.... In the mill has similar machines for all grinding X, crosshatch or heart shape ) former financial,. Flat sticky and limp feel to it locate one in your family healthy results... Makes bad bread you so i don ’ t know why you didn ’ t be for. Probably not real Indian atta flour is probably better for bread give added atta flour vs bread flour to the starch the. Couldn ’ atta flour vs bread flour want to make Rotis phenomenon where there ’ s not good for a new section ’! In many wheat breads to provide a 'nutty ' flavour and texture very finely milled flour. Composition, drought etc have also failed twice in making muffins but bread! Commercially anywhere in atta flour vs bread flour milling process for Indian breads original content pasta with a bit on flour behaviour did!
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