Aashirvaad Whole Wheat Flour 5kg

Aashirvaad Whole Wheat Flour is atta with the bran and germ left in, the everyday flour for Indian flatbreads rather than for cakes or pastry. It absorbs more water than a white flour and produces a soft dough that rolls thin without tearing, which is what gives a roti the pliability to be folded around a curry. This is the 5kg pack.

Best for

• Chapati, roti and phulka
• Paratha and thepla
• Puri and dough for rolls and wraps

How to cook it

Use about two parts flour to one part water by volume, adding the water gradually rather than all at once, and knead for a good five minutes until the dough is smooth and springs back when pressed. Cover and rest for fifteen to twenty minutes before rolling. Cook on a tawa that is properly hot, turn once when the surface bubbles, and finish over a flame or under gentle pressure from a cloth so the roti puffs and the steam inside keeps it soft.

Pack and storage

5kg pack. Store in a cool, dry place, sealed after opening, and keep it airtight; atta picks up damp and odours quickly.