it's also generally understood as a type of whole wheat flour that's used to make roti. Atta is a particularly finely ground ...

Indian atta is stone-ground, meaning the wheat kernels are crushed between millstones into a fine powder. The two stones ...

Roti is a staple food of India, but it's much more than a tasty flatbread. It's very versatile and can be made from a variety of grains, each having unique health benefits. Rotis, like most food ...

Calling for just atta, a finely milled whole wheat flour, and salt, mixed together with water, roti are astonishingly simple to make. The telltale sign of good technique is a roti that balloons as ...

The second is the art of making a stuffed roti, which is specific to every household. To my mind, stuffed rotis may have ...

To further reduce the glycemic index (GI) of roti, you can experiment with adding low-carb flours like almond flour, coconut flour, or chickpea flour (besan) to the dough. These flours are low in ...

Here in the UK, we’ve embraced all sorts of different types of flour in the kitchen. For some people, this is because of a gluten intolerance or allergy. For others it’s all about getting more ...

Serve with khooba roti, a Rajasthani flatbread ... the amount you need will depend on the type of flour you are using. Knead the dough on the work surface for 2–3 minutes, then put into a ...

One of the best things about roti is its adaptability. From jowar and bajra to ragi and chickpea flour, there is a roti for every diet. Without Roti: Meals would become monotonous. The flexibility to ...

Photograph by Elliott Jerome Brown Jr., Food Styling by Leslie Raney Garetto, Prop Styling by Emma Ringness For years my mother tried to explain the intricacies of roti ... type of whole wheat ...