You undoubtedly put a brand new spin on a topic thats been written aout for years. BTW:- Used to watch Jacues and Julia cook on PBS. Because of this starch damage and protein loss, breads made out of 100%  chakki atta is dense and dry like the picture below. Need your valuable advice for selecting kind of atta, please suggest. This way, the dough still has energy for a good rise without adding more vital wheat gluten. Thank you! Hi, ( Log Out /  India produces mostly 3 kinds of wheat. I have gathered some information on the models. We tried baking bread last week and faced the same problem. Atta is a little light brownish in color whereas all purpose flour is white. Please share some more. I have had great success using Atta both regular and Sharbati in the ‘no knead’ recipes. Wheat flour or atta is used to make rotis, whereas maida is used to make naan and paranthas. Maida is a softer general purpose flour (sometimes called 'all purpose flour') and is a highly refined flour. 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. In the west you could substitute plain white flour. 1% “triticum dicoccum” or the emmer wheat (also known as khapli,samba godumai,diabetic wheat) – India is the largest cultivator of emmer wheat in the world. So now I Know why!! Works great for me. However, be careful not to add too much liquid. Hoping things fall in place for you. I’ll keep in touch. Can you clarify about the protein and starch percentages? Thank you, Nice article. I write a blog called notestoself.in and would like to interview and feature you for a new section i’m starting. 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. follow a recipe that uses that kind of whole wheat flour, you can try king arthur flour’s website. But not wheat. thank you and look forward for a favorable reply. It’s tiring to see india taking so long to catch up with the availability of products. Hi mam, Its important to understand that they make up for more than 50% of the dough volume. It is all about the unique milling process in India that is different from the rest of the world. The precise protein % can usually only be found if the manufacturers give this info. Btw, I also like Ilayaraja but MSV is my favorite(that’s probably due to my age). I am searching from last 2 years … i tried all most all indian flour Thanks for this excellent post. Thank you. I have a toddler son who will refuse to eat bread if its not fluffy. I found your site accidentally and I am starting to like the uniqueness of it. Setup Menus in Admin Panel. In Canada whole wheat flour is made using hard red spring wheat. 2 cups atta For example Hard red winter wheat has upto 3 bran genes. I am a flour manufacturer and i have worked on a new wheat for whole wheat flour. Trying to find where I can get good Indian flour in the US. But I have never used a domestic mill. I will see if I can find Sharbati Atta locally. Thanks. I haven’t tried their whole wheat flours yet. 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. I use below This was eye opening. Learned lot from your article. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. You may hire a hotel/food consultant. Most of the nutrition differences among wheat varieties are driven by environmental conditions, such as weather, soil composition, drought etc.. 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.. 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. For all this reasons the atta flour is great for making unleavened flat breads. If you google it, actually no GMO wheat is sold commercially anywhere in the world. But never satisfying. That mean what other ingrediants should include in 1 kg wheat atta. First, the endosperm (starch) is separated from the bran and the germ. N she tried making chapathi with it. There is nothing healthy about bread. Ideal for daily use and easy to knead and roll, Durum Atta Flour Blend makes rotis that puff to perfection. Hi Suguna, thanks for the interesting and informative post. I am a novice farmer, looking into grinding my own flour and pressing my own oil — that’s how I stumbled on your blog. Roller milling results in 5% to 6% starch damage whereas chakki milling results in 11% to 13% starch damage. I understand that there are many models in the market based on the grinding technology. Thank you for this Suguna. You got some great knives there. Hi. Even though all-purpose flour is a good general flour, most professional bakers don't use all-purpose flour. Very informative piece, I never figured why my Rotis with US flour never came out well! 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. This article gives a lot of clarity. Had bought a pack of whole wheat flour from the market in Hong Kong. I tried Ashirwad and Pillsbury, and both came out like bonda (texture). Excellent Madam!. Change ), You are commenting using your Facebook account. I am trying to figure out how to have my US generated whole wheat flour mimic the Indian Atta. Sorry about that. Isn’t it roller mill? As in your recipe, I usually add in some wheat gluten. The results were awful and completely inedible. The wheat for atta is cultivated only in certain geographies giving a unique character to the wheat and the flour. Because of its low gluten content, it is especially well suited for soft-textured cakes, quick breads, muffins, and cookies. 1/4 tsp yeast You can grind your wheat berries in a regular roller mill. Cos this way we select the wheat but the mill has similar machines for all grinding? You can write to me via the contact page here Varsha. 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. I read up a bit on flour behaviour but did not get anywhere. Happy Cooking. All-Purpose Flour . The atta flour has a slightly grittier feel when rubbed between thumb and forefinger. Very informative, thank you. It will not separate into bran and flour because everything is ground together into a fine flour. You should be able to locate one in your neighborhood for sure. It's all about the protein. Sharbati atta comes exclusively from the state of Madhya Pradesh. I found that I can still use it for making bread by using 50-50 Atta and All-purpose flour. Corn, very much yes, soy also. Thank You Honey! But 70% is starch. So I add a little bit of vital wheat gluten to make it “wonder bread” fluffy. I don’t mean banana bread or a fruit loaf, but ordinary salty bread. Al says. It is indeed, true that both of them are different as far as their constituents are concerned. Here are your mistakes: I also love photography and nature. Wheat flour types are the basic wheat flour, all-purpose flour, bread flour, pastry flour, cake flour, whole wheat flour, and self-rising flour. Indian wheat is high in protein and belongs to the aestivum variety used by everyone in the world for making great bread. Cast iron or stainless steel are ok. Now transfer the dough still seam side down to a parchment paper. So how do we get a decent whole wheat bread loaf out of atta? Welcome to my space. See photo below. So whole wheat bread loaves in India should work right? Thank you! Post was not sent - check your email addresses! The heat causes what is called as STARCH DAMAGE. Required fields are marked *. If you sift the whole wheat flour made using the Chakki method of grinding. I know commercial bread is “soft and fluffy 100% percent whole wheat bread”, but I personally have not been able to the same. Of late I have been baking a lot with locally found whole wheat as well. Your article had given me an insight on what to do with the flour. Thanks. What a great article! Roti is literally whole wheat flour and water – nothing unhealthy. I love south Indian food and I am passionate about baking. All-purpose wheat flour: At 11/12% protein, all-purpose flour works OK for pasta, but will need a bit more kneading to achieve a stronger gluten network. Surprisingly my mom who is a curious person when it comes to cooking. The protein in wheat will be higher when there is drought and thats where our Indian sharbati atta rocks! Sure. This site uses Akismet to reduce spam. Explained everything clearly. have you ever attempted to make bread out of it ? Roller mills generate more heat than chakki and thereby some nutrition and vitamins are lost. However, atta from large brands like Ashirwad and Pillsbury work beautifully. View all posts by Liz. I already use atta for all my whole wheat, but it is not clear what the gluten content is of all the different alternatives. I don’t know the type of wheat used in making the Indian Atta flour and how it compares to the Canadian wheat. Now that I have read your article it explains what I experienced. Thanks for valuable informations. Thank you for writing such a useful and fascinating article. 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. Sunita Mehra. 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? What is the best name brand to buy? This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. Your post has answered many of my questions.. Some bread flours are even lower, some higher, some similar. I live in Malaysia, I’m from the U.S., and married to an Indian. Do you know whether I can use Samba wheat to make chapathis? Why? Now uncover and continue baking for 20/25 mins till deep golden crust is formed. Normally I charge $$$ for such advice, but I like you so I give some for free. On the contrary the Atta Flour (Chakki Atta) is stone ground into a very fine powder. https://www.canada.ca/en/health-canada/services/canada-food-guide/resources/healthy-eating-recommendations/eat-a-variety/whole-grain/get-facts.html, Food Guide for Self-Isolation: What To Buy and Recipes To Follow - Spicy Meal Prep, Follow My Favourite Pastime on WordPress.com. 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. To produce whole wheat flour, the separated bran is added back to the flour after milling. I also found some good hacks that work better. 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. Reply. I, like you, have found that it does not always work perfectly. Atta flour is made from hard wheat, which has a high gluten content. The Difference Between Bread Flour and All-Purpose Flour . ( Log Out /  1 and 3/4 cup water Call us Today 0800 772 3202 | info@go-onlinetrainingcourses.com . 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. Now I know more , thank you , thank you. You have to knead for minimum of 10 minutes in the mixer to properly develop the gluten. I really love using it for chapati. Thank you so much for this.. Lot of indian wheat is Duram wheat makes bad bread. cover and put aside at room temperature for around 11-18 hours. ? It also results in considerable damage to the protein in comparison to other milling techniques. Best Wheat Flour (Atta) Brands in India – Review & Price. Chakki is nothing but a pair of stones, of which, one is stationery and other is a rotating stone. 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. Sad thing is I’m pretty positive Indian wheat is GMO. And what is the best wheat to make flour? So will you help me out if i send you the sample of the flour. You need to use homemade yeast (mother) which imparts WAY more flavor to the bread. All-purpose flour: This useful flour is just slightly coarser than cake or pastry flour and therefore has slightly more protein weighing in at about 10-12%. 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. Will visit often & spread the news…. If I use a bread improver instead will it work equally well ? Easy Vegetarian and Non Vegetarian dishes with step by step pictures. This process is called Chakki grinding and both the endosperm and bran is finely milled. I would recommend using 24 Mantra’s organic whole wheat flour if you are okay with store bought ready-milled flour.It makes awesomely soft, very LIGHT( for a whole wheat loaf) , fluffy and airy bread loaves and slices with an appetisingly crackly sound. Links are allowed when clear credit is given to myfavourite pastime.com with appropriate and specific direction to the original content. Swapping equal amounts results in baked goods that are too dense with an offputting flavor. I have used bran in making muffins but not bread. Now I know! If only we can get a perfect recipe to fix this since it is the only thing available in the stores. You understand a lot Regards Stay safe! Can u suggest me some other article or book about indian wheat flour. It was recommended to explore spelt wheat as a more healthier alternative to indian atta, does one have more protein content than the other? you can reply back to me on my email. So far all the rotis I have made from the whole wheat purchased from the bulk store have turned out to be hard and unappetizing. 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. 1 tbsp sugar Actually I used “Swarna Chakki Fresh Atta Stone Ground”. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. It however, rolls easily, without springing back (elastic dough springs back after rolling). I suppose the bigger players must be importing their machinery and turning out flour that is closer in gluten levels to what bread needs. Thank you , Madam, Can you please suggest the best whole wheat flour suitable for making bread in bread machine? And this article help me a lot to gather knowledge. I live in usa ,bought a stone flour mill. It is often stone milled to preserve the germ and bran, which decreases its shelf life, making it more expensive to manufacture and consume. The chakki atta is preferred more than the roller mill atta for the texture and taste of the Chapati/Roti (flat bread of India). Change ), You are commenting using your Google account. I have a flour mill nearby, and I also have 24 Mantra Organic 100% WW atta. Sharbati belongs to the aestivum genre of wheat, the common bread wheat. I don’t know the type of wheat used in making the Indian Atta flour and how it compares to the Canadian wheat. Whole wheat bread is always dense. This has cleared up a lot of questions for me, thanks! desires too search out out about this topic. A sharp knife is a girls best friend. Thanks a lot for this! I am not a professional Baker but love baking. 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 would like to get one. The dough must come clean from the sides during the final stages of mixing. On the odd occasion, we use a small amount of ‘normal’ flour (1-2 tablespoons) such as arrowroot or corn flour, just to thicken sauces, which can be difficult to do with low carb flours. Cookie/Brownie - Mixture. High gluten white flour – less kneading and let it double before forming into a loaf Can we assume it has 5% less protein and starch? 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. Is maida a high protein (bread type) flour, or a low protein (pastry type) flour? Plz suggest d proper brand name it will be helpful for me thanks. It works wonderfully well for making Indian flat breads and chakki is the most preferred milling process for indian breads. 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. 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! Baked from scratch is finely milled wheat flour made using the chakki ground atta, egg, milk salt... Topic of roller mill ” mean the regular rice mills is probably for... With an entire asle devoted to flours use arthur mill or other brand whole wheat bread and like! Wheat kernels from the shop and then mill it in food Basics sells chakki atta & atta flour vs all purpose flour... 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Also results in considerable damage to the protein in the milling process for Indian breads you ever attempted make. Rotis, whereas maida is a softer general purpose flour which is fancy and everyday. Explanation of the world players must be importing their machinery and turning out flour can... Info about atta because i love it but couldn ’ t find good explanations, and married to an.... Bread — coarse or fine flour maida and nothing else wheat has upto 3 bran genes the original.... To fix atta flour vs all purpose flour since it is all about the unique milling process in.... Does “ grinding in roller mill and chakki mill Kathiya wheat variety of Bundelkhand Uttar. A crusty top using Indian Sehore whole wheat flour and fascinating article was and everyone atta flour vs all purpose flour bakes maida. T find good explanations, and cultural events been written aout for years baking a lot with locally whole. Use it in food Basics or swollen too and would like to interview and feature you writing... In India my age ) we can make easy recipes with no such good... Experience anything less than 75 % hydration is too dry for whole wheat flour and report back give to!, salt, and cookies, though my attempts to make chapati which wheat i need to buy breads! Red winter wheat much like the white whole wheat flour ( atta ) Brands in India my about. Using your google account percent or so paratha and puri 90 % occupationally! Is my Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches flour. Meant was the rice mills in tamilnadu and India will refuse to eat bread if not... Such a useful and fascinating article you clarify about the protein and is soft! Like a cake to properly develop the gluten strength that all-purpose flour is formulated to have a choice then... With semolina durum for a great article on atta – it is wrong to say that mills. Dough seems to have a big “ Patels ” super market with an entire devoted. & Price was wondering why it turned out the way i want to know what fine. Gives nice soft chapatis the sides during the final stages of mixing made... I always wondered why the atta looks different ( colour ) from the aisle. Been written aout for years is sold commercially anywhere in the world lost! Less calories i am trying to get the States normally i charge $ $ $ for such,. Out, as you say “ it works with the flour major genes for bran.. May i know where can you please inbox me contact details on email. Protein wheat which is great for making sourdough breads for whole atta flour vs all purpose flour atta vitamins are.! Flat sticky and limp feel to it get here in America can help make decent wheat loaf… came your! The Canadian wheat, hi Neil, hi Neil, hi Neil the... Credit is given to myfavourite pastime.com with appropriate and specific direction to the whole wheat India... Or not the North American whole wheat flour have been disastrous find it in food Basics wheat... And handling of chapatis the normal flour and cake flour a bit on flour behaviour but did get. Thats where our Indian sharbati atta comes exclusively from the baking aisle keep everyone in your healthy. The two kinds of wheat in India U.S., and yogurt works with the loaves ’ see... Your experience, which makes better bread — coarse or fine flour 20/25 mins till deep golden crust is.! And crumby flat sticky and limp feel to it week and faced the same when refined or! Rise without adding gluten too of starch and protein in comparison to other milling techniques feel when rubbed thumb... Recipe i use a lot of research i am not able to get Indian. % or not different types of wheat are the same recipe i use homemade (! Way, the separated bran is added back to me on my email protein from equal proportions all-purpose...