What chakki atta means
"Chakki" refers to the traditional stone mill. Chakki atta is ground so that the bran and germ stay in the flour, which gives a wholegrain flour with a slightly coarser feel and a nutty, wheaty flavour. Most atta sold for everyday rotis is made this way.
Atta compared with other flours
Plain white flour and maida are refined and give a different texture, closer to naan or bread. Wholemeal flour sold in supermarkets is ground differently from atta, so rotis can turn out stiffer. If you want rotis that puff and stay soft, use flour labelled atta.
Choosing a size
Atta is usually sold in 1 kg to 10 kg bags. A household that makes rotis daily will get through a 10 kg bag in a month or two, and larger bags are usually better value per kilo.
How to knead soft dough
Start with warm water, add it a little at a time and knead for several minutes until the dough is smooth and springy. Cover and rest it for 20 to 30 minutes before rolling. The rest makes the dough easier to roll and the rotis softer.
- Use about half as much water as flour by volume to begin with, then adjust
- Rest the dough, covered, before rolling
- Cook on a hot tava, flipping once or twice, and puff over the flame or with a cloth
Storing atta
Keep atta in an airtight container in a cool, dry place. In warm or humid weather, or if you buy large bags, store a portion in the fridge or freezer to protect it from moisture and pests.
