Elephant

Elephant is a chapatti flour label familiar from the atta aisle in British Asian grocers. The range we carry is medium chapatti flour, a grade that sits between the very fine white atta and the coarser brown wholemeal style, and the one many households settle on for daily rotis.

Elephant atta sits in our chapati atta collection, part of the wider wheat flour shelf within the atta and flour department. Chapatti flours in the UK are usually sold as white, medium and wholemeal, the difference being how much of the bran is kept; medium keeps some bran for flavour and colour while still kneading into a smooth, soft dough.

For chapati, knead the flour with warm water and a pinch of salt into a soft dough, rest it for twenty minutes, then roll thin circles and cook on a hot tawa before puffing them over the flame or pressing with a cloth. Add a spoonful of oil or ghee to the dough for parathas, layered or stuffed with aloo, gobi or mooli. A stiffer dough makes puris that balloon in hot oil, and the same flour suits thepla with methi and Sri Lankan godamba roti when blended with plain flour.

Store atta in a sealed bin in a cool cupboard, and finish an opened bag within a few months, since wholewheat flour slowly turns stale. To compare with other grades, browse our multigrain atta or the Aashirvaad range of whole wheat atta.