Grinding real atta flour at home?
I see most people here grind flour for European-style baking. I have a slightly different question about milling grain.
I own a Komo Fidibus 21 that I use regularly for grinding tsampa (soaked and dried whole grain barley, baked in the oven at 180C for 20-30 min). It works great for that.
Now I have been hit by the great Indian atta shortage (India banned wheat exports in March 2022, and stocks already overseas have just run out).
Wheat berries ground at the finest setting in the Komo produce a flour nothing like the atta I used to buy. Mainly, the bran comes out in dark flakes, not ground as fine as the rest. Sifting it out is not the goal.
This may partly be down to the variety of wheat on sale here in Switzerland being different from the varieties grown in India.
Mostly, though, I want to understand if there's any way I can grind the whole wheat berries as fine as regular Indian atta.
In India, one would normally not buy the prepacked atta I used to buy (until last week) here in Switzerland, but rather go to a local miller like this guy who would grind wheat fresh for you (it's stale after a few weeks, certainly months).
I don't know what he has but it would not fit in my kitchen (internet searches suggest something along the lines of, if not quite, this 600kg beast with 60cm grindstones).
I'm trying to figure out if there's any way I can grind atta successfully and regularly without it taking over my life.
One option I'm looking at is a Salzburger MH8 with 22cm stones. Not sure if it would grind fine enough or if it would be too much time and work (need say 300g / day on average).
Otherwise a Waldner Industry or Haussler Molly with 15cm stones. Would be annoying to pay 2000 bucks for it and find the stones are too small.
Alternatively, a Diamant, but it looks from reading the forum that I would need to pass it through several times, might be a lot of time, and atta is generally stone ground.
Lee looks interesting but no 220V version. All Grain A-44 does have an export version but information is thin and hard to understand.
Does anyone with experience in milling flour have any suggestions for me based on the above? Thanks!!!