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    You are here: Home / RandomPosts / Homemade Wheat Flour | Chapati Flour

    Homemade Wheat Flour | Chapati Flour

    Last Updated On: Jun 5, 2024 by Sharmilee J

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    Wheat Flour is an essential flour for making Indian flat breads like Chapathi, Phulka, Roti, Kulcha, and also for making whole wheat bread varieties. Learn how to make wheat flour with step by step pictures and video.

    homemade wheat flour in a wooden bowl

    Wheat Flour made at home is much healthier than the store bought ones as it is minus preservatives and yes its wheat Flour with full goodness of whole wheat. Also with Homemade Atta – the ratio and variety of wheat used to make wheat flour can be customized according to our preference and needs.

    Jump to:
    • About Wheat Flour
    • Homemade Wheat Flour Video
    • Wheat Flour – Ratio
    • Homemade Wheat Flour Ingredients
    • How to make Wheat Flour Step by Step
    • Expert Tips
    • FAQS
    • 📖 Recipe Card

    About Wheat Flour

    Wheat Flour is the flour made by milling / dry grinding wheat. Wheat flour as we all know is the base for lot of recipes – roti, paratha, phulka, wheat dosa, chakli and lot more. So good the flour be – so be the dish & food.

    Wheat flour has to be brown, soft & smooth in texture. Coarse powder might make the roti slightly hard & tough – so when you grind wheat at flour mill ask them to grind it to fine powder.

    Though store bought atta claims to be whole wheat I am really not sure what variety whole wheat they use or do they mix white or plain flour with it. So its always good to make homemade wheat flour for daily use.

    Why Wheat Flour at home is healthier?

    Wheat grain has bran – the outer cover of the wheat which is rich in fiber, endosperm – the meatier portion of the wheat & germ – the vitamin, protein rich part of the wheat. Wheat Flour is the product of grinding all these parts together making it to be called Whole Wheat Flour. The presence of bran reduces the gluten development and the presence of germ make the flour retain wheat protein, vitamins & minerals.

    Commercialization of the wheat flour might have separated bran from wheat for oil production which results in white wheat flour with higher gluten content. Wheat flour homemade ensures whole of the wheat is ground and therefore healthier than refined versions available at the stores which is ground without bran. 

    I usually grind 5 kgs of wheat flour which last us for about 45 days. These days I am using a lot of wheat flour in my baking too so it lasts only for a month. Baked goodies with wheat flour is no less and tastes so good and my kids love them so much either whole wheat breads or muffins or cakes they just love it.

    WholeWheatFlour3

    Homemade Wheat Flour Video

    Similar Recipes

    • Multigrain atta
    • Soft chapati
    • Homemade health mix

    Wheat Flour – Ratio

    Wheat is available in lot of varieties – Punjab, Samba, Sharbati and lot more. Sharbati is the meatier & best wheat variety while Samba Wheat is the basmati equivalent of wheat and Punjab wheat is the regular & common variety. I normally mix them and grind so that it is tastier & at the same time affordable.

    Wheat mix in the wheat flour I grind is in the proportion of 3 kg of Punjab Wheat and 2 Kg of Samba Wheat. My family is used to this proportion now and whenever we get flour from stores it makes us realize how tasty & good the home made wheat flour is. You can try different mix ratios based on the availability, accessibility & affordability.

    Homemade Wheat Flour Ingredients

    • Punjab Wheat – Punjab wheat is the most common variety available at all stores.
    • Samba Wheat – Samba wheat is the basmati equivalent of wheat.
    punjab wheat and samba wheat

    Wheat Flour – Variations

    Wheat flour, Atta, Chakki Flour, Chapati flour, Chakki Atta, Whole Wheat Flour all mean one and the same Wheat Flour. Wheat Flour production has been industrialized to suit the varying needs at kitchen – roti which uses whole wheat flour, naan / parotta which uses refined wheat flour, baking which uses white all-purpose flour (grinding without bran).

    Be cautious to select whole wheat flour or multigrain flour for making roti & wheat flat breads and refined wheat flour/all-purpose flour/maida for baking & white flat breads. This recipe is for whole wheat flour and check out the homemade multigrain wheat flour and homemade maida / all-purpose flour already posted here.

    whole wheat grain

    How to make Wheat Flour Step by Step

    1.I always use a combination of Punjab Wheat and Sambar wheat while grinding as it gives soft chapathi / phulka. The ratio I am using is 3 kgs Punjab Wheat with 2 kgs Samba Wheat.

    Left side Yellow Bowl : Samba Wheat

    Right Side Purple Bowl : Punjab Wheat

    Just showing the sample fo both for easy identification.

    2.Now mix 3 kgs Punjab Wheat with 2 kgs Samba Wheat. Remove any speck or dirt and check if any and remove it.

    mix samba wheat and punjab wheat together

    3.Rinse it well.

    rinse it well

    4.Sun dry for a day or 2 until completely dry and crisp.

    sun dry it

    5.It took 1 complete day for me to dry.

    dried well

    6.Now all ready to go for grinding in mill.

    now ready to go to mill

    7.While giving for grinding make sure to tell them the flour needs to be very fine.

    grinding in flour mill

    8.After grinding open and keep for sometime as it will be very hot. If closed and kept moisture may develop due to the heat and will wet the flour.

    rest for some time

    9.My flour is very fine so I did not sieve it. If it is coarse then you may need to sieve it once before storing.

    fine flour

    10.Store in a clean dry airtight container to be stored in kitchen. I usually keep in a jar for regular use and store the bulk in the big thooku itself(the steel container shown).

    homemade wheat flour is ready


    Homemade Atta is ready!

    Expert Tips

    • Sieving is optional. But if your flour is coarse then sieve once at least and store.
    • You can even use just punjab wheat.But when samba is added it gives more softer phulka/chapati.
    • You can get whole wheat in any supermarket, its easily available.
    • This measure had been passed on to me from amma and I am following it for the past 10+ years.
    • If you get sharbati wheat then you can replace punjab wheat with it and grind it along with samba wheat.

    FAQS

    1.What is Wheat Flour?

    Wheat Flour is the flour made by milling / dry grinding wheat. Wheat flour is used for making Indian flatbreads like chapathi, phulka, roti, wheat dosa etc.

    2.Is whole wheat flour, atta and chapathi flour same?

    Yes whole wheat flour, atta flour and chapathi flour are the same just the name differs.

    3.Is multigrain atta and regular atta same?

    Multigrain atta includes whole wheat along with multigrains like oats, maize, ragi, chana, millets etc. Regular atta is grinding whole wheat kernels along to yield wheat flour.

    4.Is wheat flour same as refined wheat flour?

    No they are different. Wheat flour is just grinding whole wheat to yield wheat flour / chapathi flour. Refined wheat flour is maida or white flour is obtained by a process which removes the most nutrient parts the bran and germ.

    5.What are the benefits of wheat flour?

    Wheat flour is achieved by grinding whole wheat kernels with bran and endosperm making it one of the most healthy flour for everyday use. The presence of bran reduces the gluten development and the presence of germ make the flour retain wheat protein, vitamins & minerals.

    6.Can I grind wheat flour at home?

    I have tried with mixer which even grinds turmeric. However for wheat it is a bit coarse so I prefer giving it to flour mill for bulk storage. You can check my trial here.

    homemade wheat flour in a wooden bowl

    If you have any more questions about this How to make Wheat flour do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this How to make Wheat flour? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    WholeWheatFlour3
    Print Recipe Pin Recipe

    Homemade Wheat Flour | Chapati Flour

    Wheat Flour is an essential flour for making Indian flat breads like Chapathi, Phulka, Roti, Kulcha, and also for making whole wheat bread varieties. Learn how to make wheat flour with step by step pictures and video.
    Prep Time20 minutes mins
    Sun Dry TIme2 days d
    Servings20 kgs
    AuthorSharmilee J

    Ingredients

    • 3 kgs Punjab wheat
    • 2 kgs samba wheat

    Instructions

    • I always use a combination of punjab wheat and sambar wheat while grinding as it gives soft chapathi / phulka. The ratio I am using is 3 kgs punjab wheat with 2 kgs samba wheat.
    • Left side yellow bowl : Samba Wheat – Right Side Purple Bowl : Punjab Wheat
    • Just showing the sample fo both for easy identification.
    • Now mix 3 kgs punjab wheat with 2 kgs samba wheat. Remove any speck or dirt and check if any and remove it. Rinse it well.
    • Sun dry for a day or 2 until completely dry and crisp.
    • It took 1 complete day for me to dry. Now all ready to go for grinding in mill.
    • While giving for grinding make sure to tell them the flour needs to be very fine.
    • After grinding open and keep for sometime as it will be very hot. If closed and kept moisture may develop due to the heat and will wet the flour.
    • My flour is very fine so I did not sieve it. If it is coarse then you may need to sieve it once before storing.
    • Store in a clean dry airtight container to be stored in kitchen. I usually keep in a jar for regular use and store the bulk in the big thooku itself (the steel container shown).
    • Homemade Wheat Flour | Atta | Chapati Flour is ready!

    Video

    Notes

      • Sieving is optional. But if your flour is coarse then sieve once at least and store.
      • You can even use just punjab wheat.But when samba is added it gives more softer phulka/chapati.
      • You can get whole wheat in any supermarket, its easily available.
      • This measure had been passed on to me from amma and I am following it for the past 10+ years.
      • If you get sharbati wheat then you can replace punjab wheat with it and grind it along with samba wheat.
    Nutrition Facts
    Homemade Wheat Flour | Chapati Flour
    Amount Per Serving (250 g)
    Calories 900 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 4g25%
    Polyunsaturated Fat 15g
    Monounsaturated Fat 3g
    Sodium 30mg1%
    Potassium 2230mg64%
    Carbohydrates 130g43%
    Fiber 33g138%
    Protein 58g116%
    Calcium 98mg10%
    Iron 16mg89%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Homemade at SharmisPassions, How to's, RandomPosts, Recently Updated

    Reader Interactions

    Comments

    1. Nivedhanams Sowmya

      December 09, 2013 at 5:27 am

      wow I always thought chapathi flour is made with whole Punjab godumai only… interesting to see that samba is also added… thanks for the information..

      Reply
    2. Veena Theagarajan

      December 09, 2013 at 5:37 am

      nice back to basic post.. my mum always does this.. I love the smell of fresh grinded wheat flour

      Reply
    3. Ten Dek

      December 09, 2013 at 6:00 am

      Where could I buy Punjab & Samba wheat? I live in California. I love Indian chapathi specially when it gets puffed. Please let me know what store. Thank you.

      Reply
      • SHARMILEE J

        December 09, 2013 at 6:53 am

        Check out in any indian groceries stores

        Reply
      • Ten Dek

        December 17, 2013 at 4:31 pm

        I will. Thank you, Sharmilee J.

        Reply
    4. Chandrani Banerjee

      December 09, 2013 at 8:54 am

      Very interesting…

      Reply
    5. Sangeetha Vairavel

      December 09, 2013 at 2:29 pm

      Eppadi thaan ivalo porumaiya post ezhuthureengalo…. Konjam, illa illa rombave poramaiya iruku…. Super ponga !!!!

      Reply
    6. VCMouli

      December 10, 2013 at 5:24 am

      Yes you are very correct to declare and also prepare homemade Aata.This is how my mother used to do always for years and we never ever bought Aata in bags as it is done mostly for everything.My mother even used to get 'kadalumaavu' done after washing the kadaluparuppu at home.
      Just one point -if you sieve this Aata maavu then the fibre is lost.My moth did not remove the bran from the Aata but of course it is personal preference.
      You are indeed very health conscious which is great but you also practice methods to help towards maintaining good health.Excellent !

      Reply
      • SHARMILEE J

        December 10, 2013 at 6:00 am

        That sounds great to make kadalamaavu at home…will have to try that once
        Though I have heard sieving is optional…I have also read that its not advisable to use the flour without sieving…so we always sieve it once before storing.But yes as you say its purely our preference.

        Reply
    7. Unknown

      December 10, 2013 at 1:18 pm

      Wow! You and Jeyashri ( food blogger from SG) have the same bottle ?? She put her garam masala in the same one!! :):) What a coincidence!

      P.S: I love both your blogs and Raji's too! I constantly hop between the three ! 🙂

      Reply
    8. MSUSMA

      December 10, 2013 at 4:42 pm

      Very useful post. Great clicks as always.

      Reply
    9. DHIVYA

      December 13, 2013 at 6:04 am

      Sharmilee,

      I will grind wheat flour as you prepared and i will add some soy beans and sundal before grinding.
      Also i prepare gram flour – kadalamavu from kadala paruppu.
      Ragi flour from ragi millet, red chilli powder from dried red chillies, Dhaniya powder from Dhaniya seeds.

      Reply
      • SHARMILEE J

        December 13, 2013 at 3:17 pm

        I add multigrains too but only occasionally while grinding…have already posted mulitgrain atta recipe.Yes we too make our own homemade red chilli,turmeric and coriander powders.

        Thats good to hear about ragi and gram flour being homemade….will have to try it sometime.

        Reply
      • meyon kills

        June 27, 2014 at 2:54 pm

        is it possible to grind wheat at home… i mean home
        grinder

        Reply
      • SHARMILEE J

        June 27, 2014 at 3:04 pm

        No way…

        Reply
      • janani

        December 23, 2014 at 10:59 am

        Hi sharmi,
        Thanks for all your recipes. Since i didnt get samba wheat anywhere around. i grinded whole wheat 2kg + soya 250 gms. While making dough it was sticky and difficult to knead,.and chapati getting hard soon. Tried using milk, warm water, oil and 10 mins of kneading.
        Will chapathi/roti be soft if i grind whole wheat alone? or less amount of soya or anything else need to be added?
        may be our teeths are used to soft phulkas of pillsbury 😛

        Need advise on soft chapathi / roti on grinded whole wheat.

        Reply
      • SHARMILEE J

        December 23, 2014 at 11:50 am

        The proportion for grinding is very important…If you want to make multigrain atta then check my other post for measures.If you don't get get sambar wheat then you can grind it with fully punjab wheat, am sure homemade atta will yield more softer rotis

        Reply
      • Shweta

        August 03, 2023 at 6:22 pm

        Hi Sharmi

        Can I roast the what grains? I do not get very hot sun regularly at my home, it is only 1-2 hours max
        After air drying it for a day, can I roast it in a kadai over flame to ensure it is fully dry?

        Reply
        • Sharmilee J

          August 14, 2023 at 11:16 am

          Yes you can roast just to make it dry and crisp…Do not roast more as it might give a nutty flavor to the flour.

          Reply
    10. kalai vani

      June 01, 2015 at 5:55 am

      Can we make poori with this flour

      Reply
      • SHARMILEE J

        June 01, 2015 at 8:35 am

        Yes!

        Reply
    11. kala

      May 26, 2016 at 2:47 pm

      Hi how to prepare ragi flour at home and ragi grind like vermicelli in mill….tell the steps please…..

      Reply
    12. Deepa

      July 08, 2016 at 3:49 pm

      HI,is samba (long wheat)available in regular stores,can you please suggest some places where i can get them in andhra pradesh

      Reply
    13. bibi ko

      January 01, 2017 at 9:30 am

      What is punjabi wheat?in kerala where I get punjab wheat?is samba wheat is soojI Gothambe?

      Reply
      • SHARMILEE J

        January 04, 2017 at 4:55 am

        There are varieties of wheat available in supermarkets, check them out

        Reply
    14. Kavitha

      May 20, 2017 at 10:00 am

      Hi sharmi,
      No terrace to dry in sunlight, instead of that shall try for fry, in this method any change in taste or problem of storing such long time.

      Reply
      • Sharmilee J

        July 05, 2017 at 7:55 am

        I am really not sure…roasting will change the texture I guess sorry cant guide you in this regard

        Reply
    15. Kavitha B

      June 04, 2017 at 7:24 pm

      Why mix any specific reason as I bought jus 2 kg punjab wheat… Is is ok or should I buy sambha wheat also

      Reply
      • Sharmilee J

        July 05, 2017 at 7:48 am

        It is ok to go ahead with just punjab wheat alone…when samba wheat is mixed up it gives nice softness to the rotis

        Reply
    16. juliya

      June 27, 2017 at 4:49 pm

      what is the difference between samba wheat and punjab wheat?

      Reply
    17. krithi

      September 23, 2017 at 7:12 pm

      Sharmilee sister i am a big fan of your recipes. Your pictorial rep attracts me. Now to grind wheat can i dry roast wheat as i couldn’t dry them in direct sunlight. I live in a place where i couldn’t get enough sunlight and its not possible to sun dry. Plz give your suggestions sister & then only i will make my home made wheat flour.

      Reply
      • Sharmilee J

        October 19, 2017 at 7:43 am

        Thanks a lot! You can fan dry it too

        Reply
    18. Krithi

      December 16, 2017 at 7:36 pm

      Sis!!! Thanks a lot!!!

      Reply
    19. Swetha

      April 05, 2018 at 4:09 am

      Hi shamilee, in the place I stay (US) I haven’t seen whole wheat in the Indian stores near by.. but i always get broken wheat (Dalia) and ofcos no mill. My question is can I grind the broken wheat in my mixie and make the flour in batches? Also, will I even get atta if I grind broken wheat?

      TIA..

      Reply
      • Sharmilee J

        April 05, 2018 at 4:42 pm

        You can use whole wheat itself…Yes you can grind broken wheat in mixie thats what I have done too.No you will not get atta grinding broken wheat

        Reply
        • Swetha

          April 06, 2018 at 8:39 pm

          I don’t get whole wheat here.. so, it’s ok to grind broken wheat to get the flour right?

          Reply
          • Sharmilee J

            April 26, 2018 at 9:29 am

            yes you can try with broken wheat

            Reply
    20. anuradha sriram

      July 05, 2020 at 8:42 am

      Mam, Is Samba wheat same as Kapli wheat? Can you please clarify.

      Can we make soft rotis with Samba wheat alone?

      Thank you

      Reply
      • Sharmilee J

        July 08, 2020 at 6:45 am

        I dont think both are same..and if you make chapathi with just samba wheat the chapathis break apart easily so a proper measure of wheat varieties is a must for making a good chapathi flour

        Reply
    21. Priyagunasekar

      November 29, 2021 at 10:58 am

      Hi Sharmi shall I kadai roast wheat

      Reply
      • Sharmilee J

        December 24, 2021 at 8:17 am

        You can try it but am really not sure as I havent tried it that way

        Reply
    22. Veena

      February 25, 2022 at 10:22 am

      Nice blog. Very informative

      Reply
    23. Anandy

      May 04, 2023 at 1:32 pm

      மிக விரிவாகவும் சம்பத்தப்பட்ட எல்லா விஷயங்களையும் நுணுக்கங்களையும் கொடுத்துள்ளீர்கள். மிக்க நன்றி

      Reply
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