This Multigrain Chakki Atta is made from 10 different grains, which means it has more fibre and texture than other flours. Use it to make chapati or roti that have more bite than ones made with white or plain chapati flour.
How to make chapatis
280g Natco chapati flour
168ml tepid water
½ tsp salt
In a large bowl mix the chapati flour, ghee and salt. Add the water to make a thick dough. Knead the dough well until it is soft and pliable. Set aside for 10 minutes. Divide the dough into gold ball sized pieces, dust with dry flour and roll out until approx. 15cm in diameter. Heat a heavy griddle or frying pan with a little ghee until hot. Place the chapatis in the hot pan, cooking each side for 1 to 2 minutes until small bubbles start to appear and the chapati has turned brown. Remove from the pan, brush with a little ghee and serve hot with vegetables and lentil dishes.
Ingredients: wheat, soybean, oats chickpeas, maize, red millet, flax seeds, pearl millet, juvar, psyllium husk.Packed in a factory that handles nuts in a separate area. Allergens listed in bold.
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