Swarna Atta is the best... it is 100% whole wheat and no maida in it. Super easy to make and soft roti's as well. Also you get a 10 lbs bag for 5.99 only here in Vancouver.

Quote:

---

Originally posted by ThisisJK

Swarna Atta is the best... it is 100% whole wheat and no maida in it. Super easy to make and soft roti's as well. Also you get a 10 lbs bag for 5.99 only here in Vancouver.

---

-----------------------------------------------------------------
SS
Reiki Grand Master

I have been using several atta's here in India and recently I have tried organic atta also here in Delhi. Chappatis were fine and soft if you eat asap but will be very dry once kept for long. So, what I could make out that if you atta is a whole wheat atta or an organic atta, it will make your chapatis little dry and chapatis made out of this will be difficult to consume next day. Atta with mixture of maida or something else always keeps your chapatis soft.

I also remember eating chapatis at my grandparents house in Punjab long time back when I was kid, chapatis used to be little dry.

So, it is you who has to decide if you want to eat whole wheat atta or atta mixed with maida or something else.

-----------------------------------------------------------------
DELHI INDIAN

I use Patel's chakki atta. It is not cheap but it is bhalia special quality and whole wheat.

I think all 'chakki attas' available in Canada are mixed with maida, so it is better to use Shakti brand(red packing only) which is mixed with soyabin flour as mentioned by Ashedfc. It is little bit expensive around 12 to 13 dollars per 20 LB pack.
However, if you want a cheaper and healthier option you can also add one table spoon of besan and one tbsp of wheatbran to any branded whole wheat flour before making a dough for roti or chapati. This is suggested by a registered dietician. This is very useful as it includes protein, dietary fiber and other lots of nutrients which is good for overall health.

I was looking for the 'knead flour' keywords and this thread came up .. The last post is very interesting and makes sense to mix bran in the flour while kneading ..

Not sure if the flour recommended a few posts above (Shakti) is available @ Costco anymore but I came across a brand which sells stone ground whole wheat atta -- ADM and it would be in a brown inconspicuous bag ..

Whole wheat is better than All Purpose and Stone Ground Whole Wheat is better than whole wheat ...just in case people are interested to know or check out.

ADM.

( Though unrelated and from another thread , it was interesting to note that using boiling water while kneading as well as adding some oil keeps the rotis eatable for the next few days )

-----------------------------------------------------------------
Fido.

I will provide you with a name and their locations of the STORES where they were displaying Shakti Atta. Please call and verify before you make a BEE line.

Locations.: http://www.asianfoodcentre.com/index.php?controller=cms?id_cms=8

http://www.asianfoodcentre.com/flours-sooji/3032-shakti-desi-style-durum-atta.html

ADM are the largest and the biggest Grain company in the whole world. Their products are the robust and the best and might need a slight blending at home to get the softness in our production of Chappaties, Rotis, Naan and Puries. The amount needed may not be much but calls for a small amount of experimentation to arrive at the level of softness that we expect. They sell it to the public at a rock bottom price of $9.00/20kgs and there is a substantial mark up by the sellers, so, try to bargain with the sellers. All the other All purpose flour and Atta's are sold as per their brand names and they all are NO BETTER THAN A.D.M.'s products. So, be guided by your own judgment. NOTE.: If you cannot consume 20 KGs in a couple of months, then try and share it with some one you can. The taste tends to get bitter and also the GLUTEN precipitates and the product becomes heavy.

When Chappaties are made, the product can be drawn out or made thinner as the DURUM Wheat is the heaviest of the whole lot and renders to thinning.

Any freshly cooked product deserves to be eaten as fast as they get cooked to enjoy the fresh taste, and if it is to be eaten a few minutes after cooking then, it is preferable that it gets covered with a towel and also gets stored in a covered container to retain the softness and the warmth as you pull them out one after another while you continue enjoying the chappaties/rotis. When consumed after a delay, it changes in taste and structure.

Bon Apetit.

FH.

EDIT..:
P.S. When ever you use a machine to KNEAD flour, ALWAYS Use ICED Water with Ice Cubes in it, as it generates excessive heat and the texture of the dough becomes unsuitable to make your finished product, such as Pizza crust, Chappaties etc., and many a Chef will prefer to do the same by hand if only a small quantity is needed. The increase in temperature though not noticeable to touch, is substantial enough to ruin the finished products. So, be aware.