RECIPE: Durum Atta Flour (Indian Whole Wheat)

talkingflowerApril 4, 2002

Does anyone use durum atta flour, which is Indian whole wheat flour, and for what?

It has a very nice taste and texture and is used for parathas, a type of flat bread. It's generally found only at an Indian store.

I took a Indian cooking class recently. So, then I bought some of the flour, and so far it's worked well as a substitution for white flour in muffins. But, it's generally not used with baking powder, etc., so I can't find much info about it.

Does it substitute equally for white flour, in general?

Thank you for reporting this comment. Undo

This article covers the different types of flours including the Atta Durum Flour. I make Indian Chapatis whenever I make a curry dinner and have always used use 2 parts whole wheat flour to one part white as recommended in Julie Sahni's Book "Classic Indian Cooking"


Here is a link that might be useful: Flours

    Bookmark   April 7, 2002 at 10:07AM
Thank you for reporting this comment. Undo

Thanks, Ann.

Just tonight I made an apple pie with hot-water pastry crust (Fannie Farmer, Eleventh Edition), but I used Durum Atta flour.

It held together in a ball to be chilled, but, wouldn't roll out. So, I crumbled it into the pie plate and pressed it in.

I made the top crust using regular white flour, since I'd have to roll it out.

The pie was delicious this way!

    Bookmark   April 10, 2002 at 1:01AM
Thank you for reporting this comment. Undo
talkingflower more post on this, for the record...

I made another pie crust but mixed the two flours equally, this time.

At least for this type of shortening pastry crust, I think it's preferrable to use all durum atta (for bottom crust) if using it at all, and crumble and press it. My second pie tasted fine but I had a difficult time with the crust.

I'll have to look for that Indian cookbook, though, and try the recipes with the blended flours.

    Bookmark   April 14, 2002 at 10:47PM
Thank you for reporting this comment. Undo

I bought a 20 lb. bag by mistake and didn't notice until I had it opened. I decided to go for it anyway and try some pastry. I used all butter in the crust, and didn't chill it. I added quite a bit of water, and it rolled fine, and tasted yummy. Not a problem to roll out at all, maybe by not chilling it that was the difference...

    Bookmark   March 1, 2011 at 9:44AM
Thank you for reporting this comment. Undo
Annie Deighnaugh

We made some muffins, scones and crackers and they came out good. Only thing is the flour absorbs a lot of liquid, so you need to add more liquid than the original recipe calls for in order to get it to roll properly. It also has a slightly different flavor from the regular whole wheat.

    Bookmark   February 18, 2013 at 3:24PM
Sign Up to comment
More Discussions
RECIPE: Vegetable juice
Who owns a juicer? What vegetable do you use in juicing...
LOOKING for: Humane dairy products
It's my understanding that dairy cows are treated horribly,...
RECIPE: Looking for vegan breakfast ideas
I don't get hungry till I have been at work for an...
RECIPE: Champion juicer
Hi, I'm looking for info on the Champion juicer, and...
RECIPE: asking for advise
which essential oil will be helpful for coking food?...
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™