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Chapati flour
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Tim W
Mar 10, 2012, 5:06:58 AM3/10/12
to
I have a big bag labelled Chapati Flour. I don't think I am going to get
through it making Chapatis so I was going to use it for regular bread
baking. Curiously the bag doesn't have any 'Ingredients' list or any
further statement of content, but I think Chapati flour is just fine
ground wholewheat flour and so perfectly suitable for other purposes.
Can anyone confirm this?
T
through it making Chapatis so I was going to use it for regular bread
baking. Curiously the bag doesn't have any 'Ingredients' list or any
further statement of content, but I think Chapati flour is just fine
ground wholewheat flour and so perfectly suitable for other purposes.
Can anyone confirm this?
T
Boron Elgar
Mar 12, 2012, 10:28:30 AM3/12/12
to
On Sat, 10 Mar 2012 10:06:58 +0000, Tim W <tim....@mtavirgin.net>
wrote:
It is usually atta, or durum flour. I have tried unsuccesfuly to
substitute with it in bread recipes calling for semolina. It seemed
milled too fine to work there, so I am afraid the only advice I can
give is to experiement a bit.
Boron
wrote:
substitute with it in bread recipes calling for semolina. It seemed
milled too fine to work there, so I am afraid the only advice I can
give is to experiement a bit.
Boron
~misfit~
Mar 15, 2012, 7:30:25 AM3/15/12
to
white with a bit of rye). I much prefer it to normal whole wheat as, like
you say, it's finely ground and doesn't have those flakes of bran that cut
through the gluten matrix. Consequently I can use a much higher ratio of
whole wheat by using chapati flour and still get a well-risen loaf that
stays well risen. ;-)
Oh, the ingredients on the 20kg sacks that I use simply say "100% whole
wheat" and the protien content is 11.5%.
--
Shaun.
"Humans will have advanced a long, long, way when religious belief has a
cozy little classification in the DSM."
David Melville (in r.a.s.f1)
Tim W
Mar 17, 2012, 6:17:22 AM3/17/12
to
On 15/03/2012 11:30, ~misfit~ wrote:
> Somewhere on teh intarwebs Tim W wrote:
>> I have a big bag labelled Chapati Flour. I don't think I am going to
>> get through it making Chapatis so I was going to use it for regular
>> bread baking. Curiously the bag doesn't have any 'Ingredients' list
>> or any further statement of content, but I think Chapati flour is
>> just fine ground wholewheat flour and so perfectly suitable for other
>> purposes. Can anyone confirm this?
> Yep. I use it for 70% of the flour in my bread (the other 30% being mostly
> white with a bit of rye). I much prefer it to normal whole wheat as, like
> you say, it's finely ground and doesn't have those flakes of bran that cut
> through the gluten matrix. Consequently I can use a much higher ratio of
> whole wheat by using chapati flour and still get a well-risen loaf that
> stays well risen. ;-)
>
> Oh, the ingredients on the 20kg sacks that I use simply say "100% whole
> wheat" and the protien content is 11.5%.
Shukriya
> Somewhere on teh intarwebs Tim W wrote:
>> I have a big bag labelled Chapati Flour. I don't think I am going to
>> get through it making Chapatis so I was going to use it for regular
>> bread baking. Curiously the bag doesn't have any 'Ingredients' list
>> or any further statement of content, but I think Chapati flour is
>> just fine ground wholewheat flour and so perfectly suitable for other
>> purposes. Can anyone confirm this?
> Yep. I use it for 70% of the flour in my bread (the other 30% being mostly
> white with a bit of rye). I much prefer it to normal whole wheat as, like
> you say, it's finely ground and doesn't have those flakes of bran that cut
> through the gluten matrix. Consequently I can use a much higher ratio of
> whole wheat by using chapati flour and still get a well-risen loaf that
> stays well risen. ;-)
>
> Oh, the ingredients on the 20kg sacks that I use simply say "100% whole
> wheat" and the protien content is 11.5%.
Tim W
~misfit~
Mar 24, 2012, 5:01:13 AM3/24/12
to
Tim W
Mar 24, 2012, 1:31:03 PM3/24/12
to
On 24/03/2012 09:01, ~misfit~ wrote:
> Somewhere on teh intarwebs Tim W wrote:
>> On 15/03/2012 11:30, ~misfit~ wrote:
>>> Somewhere on teh intarwebs Tim W wrote:
>>>> I have a big bag labelled Chapati Flour. I don't think I am going to
>>>> get through it making Chapatis so I was going to use it for regular
>>>> bread baking. Curiously the bag doesn't have any 'Ingredients' list
>>>> or any further statement of content, but I think Chapati flour is
>>>> just fine ground wholewheat flour and so perfectly suitable for
>>>> other purposes. Can anyone confirm this?
>>> Yep. I use it for 70% of the flour in my bread (the other 30% being
>>> mostly white with a bit of rye). I much prefer it to normal whole
>>> wheat as, like you say, it's finely ground and doesn't have those
>>> flakes of bran that cut through the gluten matrix. Consequently I
>>> can use a much higher ratio of whole wheat by using chapati flour
>>> and still get a well-risen loaf that stays well risen. ;-)
>>>
>>> Oh, the ingredients on the 20kg sacks that I use simply say "100%
>>> whole wheat" and the protien content is 11.5%.
>> Shukriya
>> Tim W
> Sorry, that's a woosh....
Actually 'woosh' was a 'woosh' for me, I had to look it up.
> Somewhere on teh intarwebs Tim W wrote:
>> On 15/03/2012 11:30, ~misfit~ wrote:
>>> Somewhere on teh intarwebs Tim W wrote:
>>>> I have a big bag labelled Chapati Flour. I don't think I am going to
>>>> get through it making Chapatis so I was going to use it for regular
>>>> bread baking. Curiously the bag doesn't have any 'Ingredients' list
>>>> or any further statement of content, but I think Chapati flour is
>>>> just fine ground wholewheat flour and so perfectly suitable for
>>>> other purposes. Can anyone confirm this?
>>> Yep. I use it for 70% of the flour in my bread (the other 30% being
>>> mostly white with a bit of rye). I much prefer it to normal whole
>>> wheat as, like you say, it's finely ground and doesn't have those
>>> flakes of bran that cut through the gluten matrix. Consequently I
>>> can use a much higher ratio of whole wheat by using chapati flour
>>> and still get a well-risen loaf that stays well risen. ;-)
>>>
>>> Oh, the ingredients on the 20kg sacks that I use simply say "100%
>>> whole wheat" and the protien content is 11.5%.
>> Shukriya
>> Tim W
> Sorry, that's a woosh....
'Shukriya' = 'Thank You' in (cmiiaw) several languages and dialects of
India, the land of the Chapati.
Tim W
~misfit~
Mar 25, 2012, 6:15:24 AM3/25/12
to
Somewhere on teh intarwebs Tim W wrote:
> On 24/03/2012 09:01, ~misfit~ wrote:
>> Somewhere on teh intarwebs Tim W wrote:
>>> On 15/03/2012 11:30, ~misfit~ wrote:
>>>> Somewhere on teh intarwebs Tim W wrote:
>>>>> I have a big bag labelled Chapati Flour. I don't think I am going
>>>>> to get through it making Chapatis so I was going to use it for
>>>>> regular bread baking. Curiously the bag doesn't have any
>>>>> 'Ingredients' list or any further statement of content, but I
>>>>> think Chapati flour is just fine ground wholewheat flour and so
>>>>> perfectly suitable for other purposes. Can anyone confirm this?
>>>> Yep. I use it for 70% of the flour in my bread (the other 30% being
>>>> mostly white with a bit of rye). I much prefer it to normal whole
>>>> wheat as, like you say, it's finely ground and doesn't have those
>>>> flakes of bran that cut through the gluten matrix. Consequently I
>>>> can use a much higher ratio of whole wheat by using chapati flour
>>>> and still get a well-risen loaf that stays well risen. ;-)
>>>>
>>>> Oh, the ingredients on the 20kg sacks that I use simply say "100%
>>>> whole wheat" and the protien content is 11.5%.
>>> Shukriya
>>> Tim W
>> Sorry, that's a woosh....
> Actually 'woosh' was a 'woosh' for me, I had to look it up.
Heh. Dripping irony. ;-)
> On 24/03/2012 09:01, ~misfit~ wrote:
>> Somewhere on teh intarwebs Tim W wrote:
>>> On 15/03/2012 11:30, ~misfit~ wrote:
>>>> Somewhere on teh intarwebs Tim W wrote:
>>>>> I have a big bag labelled Chapati Flour. I don't think I am going
>>>>> to get through it making Chapatis so I was going to use it for
>>>>> regular bread baking. Curiously the bag doesn't have any
>>>>> 'Ingredients' list or any further statement of content, but I
>>>>> think Chapati flour is just fine ground wholewheat flour and so
>>>>> perfectly suitable for other purposes. Can anyone confirm this?
>>>> Yep. I use it for 70% of the flour in my bread (the other 30% being
>>>> mostly white with a bit of rye). I much prefer it to normal whole
>>>> wheat as, like you say, it's finely ground and doesn't have those
>>>> flakes of bran that cut through the gluten matrix. Consequently I
>>>> can use a much higher ratio of whole wheat by using chapati flour
>>>> and still get a well-risen loaf that stays well risen. ;-)
>>>>
>>>> Oh, the ingredients on the 20kg sacks that I use simply say "100%
>>>> whole wheat" and the protien content is 11.5%.
>>> Shukriya
>>> Tim W
>> Sorry, that's a woosh....
> Actually 'woosh' was a 'woosh' for me, I had to look it up.
> 'Shukriya' = 'Thank You' in (cmiiaw) several languages and dialects of
> India, the land of the Chapati.
unless the situation *really* calls for it in which case I do my best
impersonation of a cunninglingiust. :-P
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