Guys, what brand of atta do you prefer, I just read online that durum wheat flour is not actually whole wheat flour…
Back home, we get the real atta more brownish and I have noticed in North America it is more like the color of corn meal… so how can I have healthy wheat waalee rotiyan…
Automne , I used to have similar issues .. the whiter the flour the worse it is for one's health. I had often seem my mom mix whole wheat flour in the usual white flour ... like half and half .. that makes it less unhealthy and more brownish. I do the same with most atta's I buy here in the UK ...
Recently at No Frills I saw this "chakki fresh atta" I beleive the company names starts with an "S" can't recall it....it is imported from UAE.
This is as close to fresh atta as I can tell taste-vise.... My mom does the cooking so I have no idea if this one is difficult or easier to make chappati with...:p
I am in the U.S. and I get Laxmi atta from the Indian/ Pakistani store. I have tried 100% whole wheat flour from the regular American store as well, but it was too thick. Laxmi atta gives you really nice rotis. The quality is very good.
@CB ...thanks for your suggestion... I did try that got the local whole wheat flour and mixed it with aata from the desi store (I think the aata was golden temple) and rotee turned out more wheatish.... this time i did half and half ... I will try and see if upping the whole wheat flour will still give me the same results....