The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Indian flour

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drdobg's picture

Atta flour

June 30, 2010 - 8:47pm -- drdobg

I have been experimenting with "atta" flour called for in many Indian flatbreads (such as naan, poori, chapati breads, etc.)  It seems to me it would be similar to some of the higher ash flours of french baking.  Can anyone give some insights to the similarities and differences of these flours?

wmtimm627's picture

Durum flour

January 5, 2010 - 11:41am -- wmtimm627
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I recently found an Indian market that sells durum flour in 20 lb bags. To most of us, this is semolina flour. I'm having a hard time finding decent recipes for my bread machine that use this hard wheat flour. The best one I've used so far uses half bread flour and half semolina. It's delicious, but I'd like something different.

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