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Almost any bread flour, from white to whole wheat will do.Here's where I got my inspiration, but exact measurements/weights are not given: https://madhurasrecipe.com/breads/how-to-make-chapatiFor a variation, see: https://madhurasrecipe.com/breads/plain-paratha-marathi-recipe(Chapati / paratha, to-may-to / to-mah-to.) There is a video in each one too.Here are some formulas
Feb. 14, 2021.Woo hoo! Progress! This post consists of bakes # 4, 5, and 6 of the durum Community Bake. Previous bake, # 3, is at: www.thefreshloaf.com/node/67390/38th-bake-02092021-3rd-durum-cb-70-ww-semolina-kabfI finally made a mostly-WW durum mini-loaf (75% Fiber Wala, 25% KABF) that is worthy of sharing with others, bake 38.3.This particular loaf was too small to share,
I haven't done actual durum flour since getting into sourdough -- but did use some durum semolina in recent bakes. One was 100% semolina, except for the bread flour in the starter, https://www.thefreshloaf.com/node/66452/24th-bake11232020-semolina-chia Here's a photo from my kitchen/stove as evidence of which variety I got, Fiber Wala, from Sher Brar Mills of Canada: Patel Brothers grocery was all out of their house brand whole grain durum, so I bought this at $12.99 for 20 pounds. I stopped by a friend's house on the way back from the store and gave him about 4 pounds, since it will t...