Types of Indian flour?
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I've just moved from the U.S. to Bangalore, India and I'm having trouble figuring out the flour types. Which type do I use for bread, baking, flat breads, etc.?
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Indian flour
Atta flour
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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?
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Durum flour
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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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