{"title":"Wheat Flour","description":"\u003cp\u003eWheat is the bread grain of North India, Pakistan and much of Sri Lanka, but it is milled very differently for each bread. Within our \u003ca href=\"\/collections\/atta-and-flour\"\u003eatta and flour\u003c\/a\u003e department this category brings together chapati atta, \u003ca href=\"\/collections\/multigrain-atta\"\u003emultigrain atta\u003c\/a\u003e, maida and steamed wheat flour.\u003c\/p\u003e\u003cp\u003eChapati atta is hard wheat ground whole, and it makes soft, pliable rotis, phulkas and parathas. Multigrain atta blends wheat with other grains and pulses for a nuttier, denser bread. Maida is finely milled white flour without the bran, used for naan, bhatura, samosa pastry, Kerala parotta and Sri Lankan godamba roti. Steamed wheat flour has been cooked before drying, which Sri Lankan Tamil cooks rely on for pittu, string hoppers and wheat roti.\u003c\/p\u003e\u003cp\u003eMatch the flour to the bread. For everyday rotis, choose a medium chapati atta; for flaky layered parathas, atta with a little maida works well; for anything leavened or stretched thin, maida alone. \u003ca href=\"\/collections\/aashirvaad\"\u003eAashirvaad\u003c\/a\u003e is one of the atta names most Indian households recognise.\u003c\/p\u003e\u003cp\u003eMake roti dough with warm water, knead for five minutes until smooth, then rest it covered for at least twenty minutes so the gluten relaxes and the rotis puff on the flame. Keep opened atta sealed, as whole wheat flour picks up damp and smells in a humid kitchen.\u003c\/p\u003e","products":[{"product_id":"aashirvaad-atta-with-multigrains-2kg","title":"Aashirvaad Atta with Multigrains 2kg","description":"\u003cp\u003eAashirvaad is India’s best known atta, and this is their multigrain blend: 90.9 per cent whole wheat flour with a 9.1 per cent mix of defatted soya, oat, psyllium husk, maize and chickpea flour. The extra grains soak up more water than plain atta, so the dough stays soft and the chapatis come off the tawa light and pliable. It carries 13g of fibre per 100g, which is well above an ordinary white flour.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003eAllow a little more water than you would for plain atta and knead to a soft dough, then rest it for fifteen minutes under a damp cloth. Roll it thin for chapati and phulka, fold in ghee for layered paratha, or stuff it with spiced potato for aloo paratha. The blend also works for puri and for thepla with methi leaves. Keep the bag rolled tight or tip it into a lidded tin once opened.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eContains wheat, soya and oat\u003c\/li\u003e\n\u003cli\u003e13g fibre per 100g\u003c\/li\u003e\n\u003cli\u003eNo added preservatives\u003c\/li\u003e\n\u003cli\u003e2kg bag, about 67 servings\u003c\/li\u003e\n\u003cli\u003eProduct of India\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBrush the hot chapatis with \u003ca href=\"\/products\/amul-pure-ghee-1l\"\u003eAmul Pure Ghee 1L\u003c\/a\u003e the way most Indian kitchens do, and see the rest of our \u003ca href=\"\/collections\/wheat-flour\"\u003ewheat atta and chapati flour\u003c\/a\u003e.\u003c\/p\u003e","brand":"Aashirvaad","offers":[{"title":"Default Title","offer_id":55100523512147,"sku":null,"price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/aashirvaad-atta-with-multigrains-2kg-front.png?v=1790678769"}],"url":"https:\/\/chandrastores.co.uk\/collections\/wheat-flour.oembed","provider":"Chandra Stores","version":"1.0","type":"link"}