Whole Wheat Flour (Chakki Atta) - 40 lbs (18000g) | Himalayan Chef
5579A
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PRODUCT INFORMATION
WHOLE WHEAT FLOUR (CHAKKI ATTA) | HIMALAYAN CHEF
Himalayan Chef Whole Wheat Flour (Chakki Atta) is a premium quality flour made from 100% whole wheat grains sourced from the fertile lands of Pakistan. Our unbleached and unenriched flour is packed with fiber, protein, and essential nutrients, making it an ideal choice for health-conscious consumers. The flour has a fine texture and a nutty flavor, making it a versatile ingredient for various culinary applications. To maintain all the nutrients, whole wheat is stone-ground. High quality and total customer satisfaction are guaranteed.
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. The standard nutrition advice is 2000 kcal per day.
RECOMMENDED DIETARY ALLOWANCE
The American Dietary Guidelines recommend that half of the grains consumed be whole grains. The recommendation is to consume 3 to 5 servings of whole grains per day, depending on age, sex, and level of physical activity.
KITCHEN TIPS
For optimal dough consistency, use room temperature water and knead the dough for 5-7 minutes. Allow the dough to rest for 15-30 minutes before shaping into a chapatti.
WHAT MAKES US DIFFERENT?
All products of Himalayan Chef have received high-level international Certification in their respective categories as the primary qualifying standard for every product is certification.
WHOLESOME WHOLE WHEAT (CHAKKI ATTA) ROTI
- Mix 2 cups of whole wheat flour with water to form a soft dough. Add a pinch of salt if desired.
- Knead the dough for 5-7 minutes until smooth and elastic. Let it rest for 15-30 minutes.
- Divide the dough into small balls and roll them into thin discs.
- Cook the rotis on a hot skillet for 30 seconds to 1 minute on each side, until brown spots appear.
- Optionally, brush the cooked rotis with ghee or oil for added flavor.
- Serve the warm rotis with your favorite dishes or use them to wrap fillings for a delicious meal.
