Sharbati & Emmer Wheat Atta
Made to Order
100% Organic
No Preservatives
In the pursuit of healthier and more flavorful culinary experiences, the combination of Sharbati wheat flour and Emmer wheat flour emerges as a compelling choice. This blend combines the best of both worlds, leveraging the renowned qualities of Sharbati wheat and the ancient grain richness of Emmer wheat. With a ratio of 70% Sharbati wheat flour to 30% Emmer wheat flour, this blend offers a balanced composition that caters to both nutritional and gastronomic requirements.
Sharbati Wheat Flour:
Sharbati wheat, known for its fine quality and soft texture, has long been favored in traditional Indian cuisine for making chapatis, bread, and various other delicacies. Characterized by its pale golden color and delicate aroma, Sharbati wheat flour yields soft, pliable doughs that are easy to work with. Rich in essential nutrients like carbohydrates, protein, fiber, and B-vitamins, Sharbati wheat flour forms the cornerstone of wholesome, nutritious meals.
Emmer Wheat Flour:
Emmer wheat, an ancient grain with roots tracing back to the earliest civilizations, adds depth and complexity to the blend. Renowned for its nutty flavor and hearty texture, Emmer wheat flour introduces a rustic charm to dishes, reminiscent of traditional, artisanal baking. Emmer wheat boasts a robust nutritional profile, with higher protein content and a broader spectrum of micronutrients compared to modern wheat varieties. Rich in antioxidants, minerals, and dietary fiber, Emmer wheat flour contributes to overall well-being and digestive health.
The Blend:
By combining 70% Sharbati wheat flour with 30% Emmer wheat flour, this blend strikes a harmonious balance between familiarity and novelty. The softness and malleability of Sharbati wheat complement the robustness and nuttiness of Emmer wheat, resulting in a versatile flour blend that lends itself well to a myriad of culinary applications. From traditional flatbreads like chapatis and parathas to artisanal breads, pastries, and pasta, this blend opens up a world of creative possibilities in the kitchen.
Ingredients
Instructions to Use
Chapati and roti are both types of unleavened flatbreads commonly enjoyed in Indian cuisine. While they share similarities, there are slight differences in their preparation methods and ingredients. Here's how you can make both:
Ingredients:
- Whole wheat flour (atta)
- Water, as needed
- Salt, to taste (optional)
- Ghee or oil, for cooking
Instructions:
For Chapati:
1.Prepare the Dough:
- In a mixing bowl, add whole wheat flour. You can sift it if you prefer a lighter texture.
- Add salt if desired.
- Gradually add water to the flour while kneading the dough. You want to achieve a soft, pliable dough that's not too sticky. Start with about 3/4 cup of water and adjust as needed.
- Knead the dough for about 5-7 minutes until it's smooth and elastic. You can add a little oil to your hands if the dough sticks.
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
2.Divide and Roll:
- After resting, divide the dough into equal-sized balls, slightly smaller than a golf ball. Roll each ball between your palms to make it smooth.
- Take one ball and flatten it slightly with your hands. Dip it into dry flour to prevent sticking.
- Using a rolling pin, roll out the dough ball into a thin, round disc, about 6-8 inches in diameter. Apply gentle pressure while rolling to ensure even thickness.
3.Cooking:
- Heat a tawa or flat skillet over medium-high heat.
- Once the tawa is hot, place the rolled-out chapati onto it. Cook for about 30 seconds to 1 minute until you see bubbles forming on the surface.
- Flip the chapati using a spatula. Cook the other side for about 1 minute until you see light brown spots forming.
- Flip again and press gently with a clean cloth or spatula. This helps the chapati puff up. It should puff up like a balloon. If it doesn't, press the edges with a spatula or a clean cloth.
- Once fully cooked, remove the chapati from the tawa and brush with ghee or oil if desired.
For Roti:
The process for making roti is quite similar to chapati, with a few minor differences:
1.Prepare the Dough:
- Follow the same steps as for chapati.
2.Divide and Roll:
- After resting, divide the dough into equal-sized balls.
- Roll each ball between your palms to make it smooth.
- Roll out each ball into a thin, round disc, similar to chapati.
3.Cooking:
- Heat a tawa or flat skillet over medium-high heat.
- Once hot, place the rolled-out roti onto the tawa.
- Cook for about 30 seconds to 1 minute until bubbles start to form on the surface.
- Flip the roti and cook the other side for about 1 minute until light brown spots appear.
- Flip again and cook for another 30 seconds to 1 minute. You can use a clean cloth or spatula to press gently on the edges to help it puff up.
- Once fully cooked, remove the roti from the tawa and brush with ghee or oil if desired.
Serving:
Serve chapati or roti hot with your favorite curry, dal, or any side dish of your choice.
Enjoy your homemade chapatis or rotis!
