Wheat Bran in Roti: One Spoon Trick for Better Texture (Video)

Transcript

Can a spoon of wheat bran change your roti texture?

Can a spoon of wheat bran change your roti texture?

Chokar in Roti

In this video we’ll weigh the pros and cons of keeping wheat bran, chokar, in your atta, and I’ll reveal a simple spoon trick at the end that lets you enjoy a softer roti without losing all the fibre.

What is chokar?

Chokar is simply the coarse outer husk of the wheat grain that stays behind when you sift whole-meal flour. It’s mostly bran, giving a nutty taste and a bit of extra texture to your dough.

Why keep or sift?

Some people like to keep the bran because it boosts fibre and makes the roti heartier, while others sift it out for a lighter, softer flatbread that rolls easily and is gentler on small teeth.

Handling bran dough

When you use bran-rich flour, the dough can feel stiff because the flakes soak up water slowly and interrupt gluten. Adding a little extra water, letting the dough rest, and cooking on a hot tawa will keep the roti soft and puffed.

The one spoon rule

Here’s the one spoon rule: sift your atta through a medium mesh sieve, then stir back one spoon of the bran for every two to three cups of flour. You’ll keep most of the softness while still getting a hint of nutty flavour and fibre.

Other uses for bran

If you have extra bran, don’t waste it. Toss a couple of spoons into paratha dough, roast it and stir into soups as a thickener, or swap a small part into cookie or muffin batter for extra texture.

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Read the full guide

The full guide is on thecareonline.com. General information only, so check with your doctor for your own case.