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"

Ann.

Here is a link that might be useful: Flours

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!

Okay...one 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.

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...

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.

Atta or wheat flour is a very healthy option than regular flour.It works well for every recipes.But If you don't want to compromise with the taste then take the flours equally.Here is a beautiful Indian cooking channel link

https://youtu.be/h0IUPQlTWwM