{"title":"Elephant","description":"\u003cp\u003eElephant 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.\u003c\/p\u003e\u003cp\u003eElephant atta sits in our \u003ca href=\"\/collections\/chapati-atta\"\u003echapati atta\u003c\/a\u003e collection, part of the wider \u003ca href=\"\/collections\/wheat-flour\"\u003ewheat flour\u003c\/a\u003e shelf within the \u003ca href=\"\/collections\/atta-and-flour\"\u003eatta and flour\u003c\/a\u003e 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.\u003c\/p\u003e\u003cp\u003eFor 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.\u003c\/p\u003e\u003cp\u003eStore 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 \u003ca href=\"\/collections\/multigrain-atta\"\u003emultigrain atta\u003c\/a\u003e or the \u003ca href=\"\/collections\/aashirvaad\"\u003eAashirvaad\u003c\/a\u003e range of whole wheat atta.\u003c\/p\u003e","products":[{"product_id":"elephant-atta-medium-chapatti-flour-1-5kg","title":"Elephant Atta Medium Chapatti Flour 1.5kg","description":"\u003cp\u003eElephant Atta Medium Chapatti Flour is the pink pack that has been in British Asian kitchens since 1962, when Elephant became the first atta made in the UK for chapattis, parathas, puris and naans. The medium grind sits between the white and wholemeal flours, giving a soft, pliable dough and chapattis that puff well on the tawa while keeping a little wheat flavour. It is milled in the UK and sold here in a 1.5kg bag. Browse more flours for rotis in our \u003ca href=\"\/collections\/chapati-atta\"\u003eChapati Atta\u003c\/a\u003e range.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePut the flour in a bowl with a pinch of salt and add warm water a little at a time, kneading to a soft dough that springs back when pressed. Cover and rest it for 20 minutes. Roll small balls thin, cook on a hot dry tawa until bubbles rise, turn, then press the edges or hold over the flame so the chapatti puffs. Brush with ghee and keep wrapped in a cloth until the meal.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eFortified medium grind wheat flour\u003c\/li\u003e\n\u003cli\u003eContains gluten\u003c\/li\u003e\n\u003cli\u003eSuitable for vegetarians\u003c\/li\u003e\n\u003cli\u003eProduced in the United Kingdom\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Elephant","offers":[{"title":"Default Title","offer_id":55572129513811,"sku":null,"price":2.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/elephant-atta-medium-chapatti-flour-1-5kg-front.png?v=1792767031"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/collections\/brand-elephant.png?v=1790847967","url":"https:\/\/chandrastores.co.uk\/collections\/elephant.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}