If you care about your health and avoid external products, you should consider what you eat daily—wheat flour. The flour sold in stores may be counterfeit or have been stored for a long time. Therefore, it is crucial to start consuming clean and fresh flour that can be made at home using a home mill.
There are various small machines for making flour, but it can also be done without heavy equipment. Flour in packaged forms often lacks the rich bran, and preservatives or chemicals are added to prevent spoilage over a long period. Consuming such flour not only degrades the true taste of bread but can also cause digestive problems.
If you want to provide your family with healthy and tasty food, it is better to give up counterfeit store-bought flour and prepare clean, fresh flour at home. Bread and puris made from freshly ground wheat flour turn out not only very soft and sweet but also extremely healthy.
Necessary ingredients and equipment
To prepare, you will need:
- Quality whole wheat (e.g., Sharbati or MP wheat) — 2-3 kg
- Sieve or colander for cleaning the wheat
- Large grinder container for a blender or a home mill (atta chakki)
Preparation method
First, the wheat should be thoroughly washed in a large pot of water to remove dust, dirt, and straw that will float to the surface. The dirty water must be drained immediately.
After washing, the wheat needs to be spread on a clean cotton cloth and left to dry in direct sunlight for one or two days. It is critically important that the wheat is completely dry; otherwise, moisture during grinding will cause the flour to become sticky.
Place the dried wheat into the home mill or a large blender jar. If you are using a blender, run it in batches using the pulse function so that the flour does not overheat. After grinding, you should not sift the flour through a very fine sieve. You should use a sieve with large holes to preserve the natural wheat bran, which is necessary for digestion.
Freshly ground flour should not be tightly sealed in a container immediately. It should be left open for 15-20 minutes to allow the heat generated during grinding to dissipate. Then it can be stored in an airtight container.
Note: Although it is impossible to obtain as much flour at home as in commercial settings, small portions of flour can be prepared and stored weekly.