Atta Flour Chapatis
Atta flour is also called wheat flour.
The wheat grain consists of three layers.
The outer protective layer is the bran of the wheat grain.
The inner core of the wheat grain is the germ or embryo.
The layer between the outer brain layer and inner embryo layer is the endosperm.
For atta flour, only the endosperm layer and the bran layer are ground.
The germ layer is eliminated. However, the wheat germ is all fat.
The endosperm is starch.
Nevertheless, atta flour contains some nutrients as the bran is considered nutritious.
Wheat flour is different from whole wheat flour.
For whole wheat flour, the entire wheat grain is ground. Hence there is minimal processing. This preserves the fiber and nutrients that are naturally present in the wheat grain.
Hence, we can see that whole wheat flour is more nutritious than wheat flour.
Although, chapatis can also be prepared with atta / wheat flour.
Preparing Chapatis with Atta Flour
Atta flour 2 Cup
Lukewarm water 1 Cup
Salt ½ Tsp
Ghee / Butter 4-5 Tsp
Atta flour for dusting ½ Cup
Sieve the atta flour.
Use a measuring cup to measure 2 cup of the sieved atta flour.
Mix the sieved atta flour and salt in a bowl.
Add 2/3 cup of lukewarm water to the bowl contents.
Pour the water with the left hand and collect the bowl contents with the right hand.
The dough should be formed with the bowl contents.
Add water in small quantities thereafter if required.
Wet hands and apply to the dough or splash drops of water in the bowl.
Knead the dough for some minutes until it is soft and pliable.
Then throw some drops of water on the dough.
Place in a bowl and lid the bowl with a wet cloth / towel.
Stand the dough for 30 minutes.
Then knead the dough for few more minutes.
If the dough is sticky then dip in wheat flour and knead for couple of minutes.
Now divide the dough into medium sized balls of equal size.
Dust the dough balls with dry flour and round the balls with hand.
Place the dough balls in a plate and top with a wet cloth / towel.
Take one dough ball and cover with wheat flour.
Flatten the dough ball in the hand and dust with wheat flour.
Roll the dough ball with the help of a rolling pin.
Dust with wheat flour if required.
The dough ball should be rolled into a thin round.
Also the round should be uniformly thick.
When rolling the round, dust the round with only that amount of flour that can help prevent the dough balls from becoming sticky and losing shape.
Shake off the extra flour from the rolled round.
Heat a tawa on the gas.
Roast the round on the heated tawa on one side for some seconds and let bubbles surface.
Flip the chapati side and cook for some seconds and let the chapati puff up.
Thereafter, tongs can be used to lift the half cooked chapati from the tawa.
The chapati can be placed directly on the gas flame.
The gas flame should be set to high heat.
Turn the sides of the chapati on the gas flame with the tongs.
Both the sides of the chapatis should be browned.
However, the round can also be browned on the heated tawa on the gas.
With the help of a cloth, the chapati can be pressed down and rotated on the tawa while it is being cooked on both sides.
Then get the chapati off the gas.
Wrap the cooked chapati in cloth or keep in a casserole.
The remainder of the dough balls should be roasted in the similar manner.
Top with ghee / butter.