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Chapati Flour

Chapati Flour is a blend of wheat and malted barley flours used in Indian cooking to make chapatis.

It is also used to make Gol Guppa: small balls of dough that are deep fried. They puff up into little hollow shells that can be filled with a stuffing such as potato and chickpea, etc.


1/2 whole wheat flour and 1/2 of either all-purpose flour or unbleached white.

Language Notes

The Indian name for this flour is "atta".

See also:

Wheat Flour

All-Purpose Flour; Baker's Flour; Bread Flour; Bromated Flour; Cake Flour; Chapati Flour; Durum Flour; Farina; Farine de Froment; Gluten Flour; Graham Flour; Instant Flour; Matzo Meal; Pastry Flour; Plain Flour; Self-Rising Cake Flour; Self-Rising Flour; Semolina; Sooji; Sprouted Wheat Flour; Stone-Ground Whole Wheat Flour; Wheat Flour; Whole Durum Flour; Whole Wheat Flour

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Also called:

Atta; Farine à chapati (French); Farina chapati (Italian); Hatta (Indian)


Oulton, Randal. "Chapati Flour." CooksInfo.com. Published 07 September 2002; revised 01 August 2005. Web. Accessed 05/21/2018. <http://www.cooksinfo.com/chapati-flour>.

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