Wheat Chapati Flour
- Wheat is a staple in most Indian meals. Indians mostly prefer to have at least one or two meals of wheat products in a day.
- Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content.
- Specially selected wheat flour, is used to make chapatis, puris, parathas and tandoori rotis.
- Brush warm chapatis with a little melted ghee for a richer flavour.