Deep
Deep Multigrain Atta
What it is
Deep Multigrain Atta is a finely ground flour made from a blend of various grains. This specific blend typically includes wheat along with other wholesome grains such as barley, oats, millet, and sometimes even lentils or chickpea flour. The combination of these ingredients creates a flour that is richer in texture and flavor compared to plain wheat flour. It is a staple in many households for its versatility and the unique character it brings to baked goods and flatbreads.
How people cook with it
This flour is commonly used to make traditional Indian flatbreads and can also be incorporated into other baked goods.
- Making rotis and chapatis
- Baking savory pancakes
- Creating whole-grain bread
- Thickening gravies
To prepare dough for flatbreads like rotis or chapatis, gradually add water to the multigrain atta, mixing until a soft, pliable dough forms. Knead the dough for a few minutes until it is smooth. Let it rest for about 20-30 minutes before rolling it out into thin circles and cooking on a hot griddle. For other applications, it can be substituted for a portion of all-purpose flour in bread recipes or used to add body to soups and stews.
How it differs from similar foods
Compared to standard all-purpose flour, multigrain atta offers a more complex flavor profile due to the inclusion of diverse grains. Its texture is often slightly coarser, contributing a heartier feel to the finished product.
Who it is for
Home cooks seeking to add variety and texture to their everyday meals will appreciate this flour.
How to keep the rest
To maintain freshness, store the remaining multigrain atta in an airtight container in a cool, dry place. This will help prevent it from absorbing moisture and protect it from pests. It is best to use it within a few months of opening for optimal quality.