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. 

Click the link to view

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.