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Ajika Chapatti Flour or Indian Atta, Whole Wheat Flour -    13 oz
Manufacturer: Ajika / AJG005 - 13 oz

Related Recipes
Indian Flat Breads and Equipment
Making dough for Indian Flatbreads
Recipe for Chapati or Roti or Pulka
Recipe for Plain Parantha

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Ajika Chapatti Flour or Indian Atta, Whole Wheat Flour

For Flat Breads like Rotis, Chappati, Poori, Parantha - Varieties of Indian Flat Breads

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Chapatti Flour used to makeany Indian unleavened griddle bread. Low in gluten, atta flour is easier to knead and roll. It may also be used for making certain sweets and snacks like ladoos or mathris. Chapatti flour is used to make an array of Indian flat breads such as chapatti, roti, parantha, poori, naan, tandoori rotis.It is really gratifying for an Indian mother to make hot, fresh chapattis for her family. Indian have settled in many lands and adopted many lifestyles but their yearning for fresh chapattis is very strong. Most Indian homes across the world make fresh chapattis for their families. This is modified into a parantha or stuffed chapatti, poori or fried chapatti for variety.

Indian daily breads are called chapati, phulka and roti and parantha. They are made of finely milled whole wheat flour and water. Some recipes call for salt or oil but I like to make mine without them. The cooks that use salt and oil say it tenderizes the dough. For me the taste of salt and oil in Indian bread dough interferes with the overall meal as the bread does not stay neutral/innocent in taste. Pooris are fried breads that are usually made on holidays, festive occasions and for entertaining. Indian flat breads are used to scoop up curries and vegetables.
We have not given any recipe for Naan as it needs a Tandoor to be true to itself. Most kitchens do not have a Tandoor. We have Indian bread flour called chapati flour in our store.

Roti/Chapati Indian Bread Recipe-
Once you taste these unleavened, unsalted simple breads - a person is hooked. This is simple, unpretentious home cooking but very satisfying, healthy and easy on the pocket book. There are also excellent for those with a yeast allergy. Rotis are made from small balls of dough that are rolled out and then partially cooked on a hot griddle and then finished directly over high heat. The high heat makes the rotis puff up into a ball. They are then lightly coated with ghee to keep them pliable until serving time. Line a tortilla basket with a napkin and keep the rotis in it. Allow 2-3 chapatis or rotis per person. This is everyday Indian bread made in most Indian homes daily.

Recipe - Making dough for Indian Flatbreads

Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds. I like to mix, knead, rest and then refrigerated for convenience and use daily. My dough lasts in the refrigerator for about 5 days. It also makes rolling out easier than the freshly made dough.

Roti/Chapati Recipe-
Ingredients to make about 6:
2.5 cups chappati flour with 1 cup water at room temperature made into a dough
1 cup chappati flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread
Method to roll out the dough:
Prepare the desired amount of dough from the Basic Dough recipe. After resting for 2-2 1/2 hours, knead well. Divide the dough into peach-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time.
Method of cooking the chappati or roti:
Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the chapati from the skillet. Gas Stove:
If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked.
Electric Stove:
If you have an electric stove, chapatis can be encouraged to puff by pressing them with a clean kitchen towel after the first turn on each side. Repeat the shaping and cooking process until all chapatis are cooked. To keep the chapatis warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot, either completely dry or topped with a small amount of ghee or butter.

Parantha Recipe :
These breads, called paranthas, are flaky and somewhat more elaborate than chappatis or rotis. The dough is rolled out and brushed with ghee or oil folded and brushed with ghee or oil again and folded again to form a layered slice. This is then rolled out again. this is then put on a hot griddle and brushed with oil. The heat makes the layers of dough swell and puff, resulting flaky, pastry like flat breads. They may also be used as snacks, lunch-box favorites, light brunch items or traveling munching companions. Allow 1 or 2 per person.
2.5 cups chappati flour
1 cup water at room temperature
1 cup chappati flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread
Method to roll out the dough
Prepare Basic dough and allow to rest for 1 1/2 to 2 hours. To make triangular-shaped paranthas, divide the dough into peach-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter. Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle. Seal the edges well. Dust the parantha with finely sieved whole wheat flour and roll into a large, flat triangle or round parantha. Try to make the edges slightly thinner to ensure uniform cooking. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out. Method of cooking the parantha Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, brush ghee over the surface of the parantha and turn it over. Repeat the process of brushing the parantha on the other side. Keep flipping it over till both sides are browned and spots appear on the parantha. With experience the parantha will puff on the tawa.
To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot.

Poori recipe
- These are small round pancakes size rounds of dough that are slipped into hot oil or ghee, where they fill with steam and balloon in seconds. Pooris are soft silk like breads with which curries and vegetables are scooped up. Allow 2-3 per person, depending on the size of the breads and the accompanying dishes.
2.5 cups chappati flour
2/3 cup water at room temperature
ghee for brushing the bread while rolling out the dough
Oil for deep frying Method to roll out the dough
Make stiff but pliable dough.
Cover the dough with damp cloth and set aside for 30 minutes. Knead dough a little again. Dough should be stiff enough to roll without extra flour.
Make small balls of the dough and cover them with damp cloth. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
Repeat the same process to roll out all pooris. Frying the Pooris
Heat plenty of oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
Serve hot with curries or vegetables.


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