With our previous blogs, you must have got the idea about the thought process behind each of our wheat atta. Our ultimate goal is to make a healthy lifestyle a routine with the customer specifications. Talking about our very own Indian Flatbread, the rotis differs from one geographic location to another. The basic ingredients though are the same which are atta and water; and other optional things that could be added are oil, ghee, salt or any other condiments. The method of making the rotis differ in some of the regions, they are thick, in some regions they are as thin, some make it huge in diameter, some would make very small. Some cook it over tava, some on gas and some on authentic sigree! And as the type of rotis changes, so does the atta! Of course, the main ingredient remains Wheat, but the procedure of making atta in relation to get that perfect roti according to the region changes.

So let’s talk about chapati. Chapati is mostly made in the southern side of Gujarat, Maharashtra and the regions surrounding that. The Dough for Chapati is prepared with atta, salt, and water. Kneaded with knuckles and is left to proof for 15-20 minutes for the gluten in the dough to develop. The balls are rolled, dipped in flour and the chapati is rolled with rolling pin. This is then cooked by keeping it on preheated tava and changing sides.