Homemade Wheat Flour | Make Fresh Chapathi Flour from Whole Grains | Complete Guide

Wheat flour is one of the most versatile ingredients in cooking and baking. It’s used across cuisines for making a wide range of dishes, from breads to desserts. Wheat flour is essential for making Chapathi, poori, Roti, Phulka or dosa. Homemade wheat flour is wholesome, fiber-rich, and perfect for making soft chapatis, dosas, and porridge while preserving the natural goodness of whole grains.  We can use either Punjab Wheat or Samba wheat or a mix of both for making Chapathi flour. 

Samba wheat flour: Made from whole samba wheat grains, known for their hard texture and rich, nutty flavor. Making it at home ensures freshness, purity, and maximum nutrition. 

Readymade Atta or Homemade Atta - How to choose the right

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Samba Wheat Chapathi

Soft Chapathi

Healthy Roti for Kids

Fluffy poori

Wheat Dosa 

Things needed for making Homemade Chapathi Flour

1. Whole wheat grains -  3 kg 

2. Soybeans - 200 gm

3. White Kabuli Chana - 200 gm

4. Clean cloth or tray for drying

5. Fine sieve (optional)

6. Airtight container for storage

Step-by-Step Process for making Homemade Chapathi Flour

1. Clean the Wheat: You can use Punjab wheat or Samba Wheat or a combination of both in equal proportions. Spread the samba wheat grains on a clean surface. Remove stones, husk, or any impurities manually. Rinse the grains in clean water once or twice to remove dust.

2. Dry the Wheat: Spread the washed grains on a clean cloth or tray. Sun-dry them for 4–6 hours or until completely moisture-free. Ensure the grains are crisp and dry before grinding to prevent clogging or spoilage.

3. Grind the Wheat: Once dry, Grind it along with soya bean and kabuli chana in a mill suggest to grind to fine texture.

4. Sieve the Flour (Optional): If you prefer a smoother texture, sieve the flour using a fine mesh. 

5. Store Properly: Transfer the flour to an airtight container. Store in a cool, dry place away from moisture.