A staple in many households, this type of flour is a whole wheat product primarily utilized in South Asian cuisine. It is finely ground to produce a soft, light texture, making it ideal for preparing various types of flatbreads such as roti, chapati, and paratha. Its composition typically includes the entire wheat kernel, retaining the bran, endosperm, and germ, contributing to its nutritional value and distinct flavor profile.
The use of this particular flour offers several advantages. Retaining the wheat’s natural components ensures a rich source of dietary fiber, promoting digestive health and contributing to a feeling of fullness. It also contains essential vitamins and minerals, including iron and B vitamins. Historically, such whole wheat flours have been fundamental to diets in regions where wheat cultivation is prevalent, forming the cornerstone of daily meals and cultural culinary traditions. Its versatility lends itself to both everyday meals and special occasion dishes.
