Rice Pulao Parathas

Love parathas, but looking to try out some new versions of it? Look no further. A friend of mine gave me this idea and it instantly got me hooked. My kids love parathas and chappatis, and they love the mince, potato or paneer stuffed ones. Though not too keen on the mooli (daikon) ones or any such strong flavoured ones.

I was looking to find alternative stuffings so when I heard about this recipe I knew I had to try it out. She made this with white cooked boiled rice and some left over dal but mentioned that you could use leftover khichdi (pulao, or vegetable rice) as well.

I happened to have some pulao rice sitting in the fridge (which I also added a bit of the orange masoor dal to, when making) and since the kids had already eaten the pulao the day before, I thought it would make an interesting change for them.

I made roughly around 20 or so of them, and was hoping to have a few left over to put in their lunchbox, but there wasn't a crumb left! All gone! Vanished! Into their little tummies.

So here's the recipe. My advise would be to add ingredients slowly as you may need a little more or a little less, depending on how moist or soft your rice is, and how much quantity you have leftover.

Rice Pulao Parathas

Ingredients:
5 cups of cooked pulao rice (you could use khichdi, or just dal mixed with rice)
1/2 tsp of salt to taste
2 cups of wheat flour and some more for dusting.
3 -4 tbsps of water
4 tbsps of ghee and some more for frying.

Method:
Warm the left over rice, so that it's easier to mash. Mash it nicely and add the salt and ghee. Add the flour slowly to the mixture and see how it binds together. You can add more or less than what I specified. Add the tbsps of water as and when you need it to help in the binding process. Form a big ball of dough, similar in texture to a regular chappati dough.

Form smaller dough balls and keep ready for rolling. Cover with a tea towel so they don't dry out.

Keep your rolling pin and board ready and your frying pan heated on a medium heat. Keep a small quarter plate of flour for dusting. I also used some ghee for frying. You could use oil instead if you would like it to be more healthier.

Dust one small ball in some flour and then roll the ball into a nice round shape. Put on the frying pan and add just a little ghee to help it get that nice paratha like texture. Keep doing the same for all the balls. Once the parathas are made, store in a foodwarmer container lined with cloth, to absorb any moisture.

Chappatis (Indian Flatbread/Phulkas)

I've done a lot of research on the net to figure out how to get the softest and best chappatis. I always used to wonder how some people had a knack of making super soft chappatis and if you ask anyone for their secrets, they don't seem to have any. There's nothing to it!, they say....Then why do ours turn out hard and chewy ?... To those who have been doing it for years, it comes very naturally but for a beginner the whole process can sound very overwhelming. The art of making it is usually passed down from mother to child. Some use curd/yoghurt, warm water, milk etc, to achieve a softer dough, but I do not think they are necessary if you follow my steps below.

Chappatis (Indian Flatbread/Phulkas)

Once you master it, and it may take you about 1 - 2 attempts before you get the hang of it, and soon it will take you  roughly half an hour for the whole process from rolling to frying them out. Its a lovely healthy meal and kids always seem to love eating them.

There are a few key steps which I will highlight in bold. Please make sure you don't skip those steps as they are essential to get the softest chappatis.

I usually make a little extra dough so there is a little left over which i give the kids to play with. Kids so enjoy rolling away, though the end product of theirs is usually not edible! 

Figure out just how much your family needs for one sitting and adjust the flour accordingly. That way you aren't slaving away in the kitchen making more than you need to.

I don't use any oil when frying the chappatis as I feel this keeps them softer. I store them in a foodwarmer till I require them. You can line the base with a small cloth to avoid the bottom chappati from getting soggy with all the steam.

I have a special grill pan for making the phulkas. Phulkas are chappatis that are cooked directly on the heat, causing them to rise like "balloons" as my kids fondly refer to them as. But if you don't have this or cannot get access to it, i think any small bbq grill rack will work or maybe even a wire/stainless steel rack that you get for cooling dishes. As long as it doesn't have any plastic bits on it that won't burn.

Phulka wire rack

Working with tongs is another key step as I found it more difficult juggling a spatula around. I found a really nice non stick one with plastic coated ends tongs from Ikea.

Non stick tongs

I like storing my chappatis in a foodwarmer container. It keeps them hot till they are ready to serve.

Food warmer box

Also keep in mind that when making chappati dough you use roughly half the amount of water. So for 2 cups of flour, you would use 1 cup of water. This also depends a lot on the humidity of your climate. So you may need a little less than half the water, or more.. Add the water slowly so you can judge if you feel its getting too sticky.  If you need more flour, just sprinkle it slowly dusting it over the dough as you need it.

Ingredients:
2 cups of whole wheat flour
1 cup of water
1 tsp of salt
1 tsp of oil
extra oil for coating the main dough ball
A little extra flour for dusting in a small plate

Method:
Mix the ingredients together, sprinkling a little flour at a time if needed till you form a ball.. Knead well till the dough stops sticking to your fingers.

This next step is extremely important. Drizzle a little oil over the dough ball and rub lightly all over the dough ball. Cover it with a container and set aside for 15 mins to half an hour. This step will make your dough super soft.

Chappati dough after applying oil to the outer ball

Covered Chappati Dough

After the rest period, give it another quick knead for a few minutes and form into smallish balls and keep. Cover with a tea towel. Preheat your pans. I heat the phulka grill pan down first and put the frying pan on top of it to provide a more indirect heat to the chappati. I found it easier to just slide off the frying pan and place the chappati on the phulka grill. The heat should be on a medium high. Keep your tongs ready and your food warmer container lined with a small cloth.

Portioned out chappati dough balls

Dip the small ball ONLY ONCE in the extra flour. Coat all sides of the ball with the flour. Do NOT use more flour for dusting unless the chappati sticks as you roll. Using more flour will cause your chappati to burn faster and you will get that powdery taste that is not appealing.

Always cover the rest of the balls with a tea towel as you work. This will keep them from drying out.

Roll out the chappati as thin as you can.

Do not attempt to preroll all the chappatis and keep, it could cause them to dry out or stick to the board making it difficult to remove (and losing their shape in the bargain).

Pre warm your pans as you start to roll out the first chappati. It will not rise if the phulka grill pan is cold. Place the frying pan on top of the grill pan on the heat. This way,  there is more of an indirect heat going to your chappatis, so it cooks nice and slowly and your chappatis are less likely to burn. The idea is to half cook the chappati on the frying pan and then finish the cooking process on the grill pan.

Place the chappati on the pan. Do NOT use any oil on the pan. 

In the meanwhile, roll out the second one.. You need to get a rhythm going where you place one on the pan, and in the meanwhile roll out the other..

Another key here is to start rolling the second one, the minute you place the first one in the pan. It will take a few seconds for the one on the pan to start cooking, that gives you the much needed time to roll the second one.. There is no need to watch the one on the pan initially. As you start rolling out the second keep an eye out for the one on the pan.

As soon as you see small bubbles on the chappati, flip it over. Give it another few seconds to cook the bottom a bit longer than you did the first side. (This ensures that this side is properly cooked as once it goes on the phulka grill it wont touch the bottom again) Then with a pair of tongs, flip to the first original side, remove the frying pan to the side of your gas and place the chappati on the phulka grill.

****A slight change from the pictures below, as what I found easier, was so put the phulka grill pan directly on the electric range and  place the frying pan on the top of it.. This heats the pan lightly so that the chappati doesn't burn and let's it cook slowly. I then just take the tongs and remove the chappati and set aside the frying pan and put the chappati on the phulka grill.. The phulka grill  is already on the fire so it has been warming up nicely.. This way I have just one burner going instead of two.. Keep in mind to keep the flame on a medium high..

Quick cook on the pan

 In other words, once the chappati is placed on the pan, it should be flipped only once. The second time you flip it, place it on the phulka grill.. It should puff up almost immediately. As soon as it balloons up, lift it up with a pair of tongs and transfer to the food warmer, keeping it covered with the lid on. Try not to leave it too long on the grill pan or it will start sticking to the grill pan. If it doesn't balloon up, there could be two reasons why. One is there is a hole somewhere where the steam is escaping or it has started sticking to the bottom. Use a light hand (or tongs rather) when handling the chappati on the grill pan. If you find it sticking, keep lifting it and rotating it to get it to rise, and remove quickly.

Chappatis (Indian Flatbread/Phulkas)

Chappatis (Indian Flat Bread/Phulkas)

If you do want to use oil or ghee, especially for the kids, what I do is, I rub a little ghee on one chappati and then put another one on top of it (in the food warmer).

If you want them to store better the next day, do not add any ghee at all.. Keep the chappatis dry and the next morning, add a bit of ghee when frying them on a low fire to get them soft again.

I like using Gowardhan ghee if you can get your hands on it.

Stuffed Aloo/potato parathas (Indian flat bread)

Aloo parathas

If there was one thing I didn't know how to do well, it was chappatis and parathas.. I always used to wonder how some people got them so soft and if you ask anyone for their secrets, they don't seem to have any. There's nothing to it! Then why did ours turn out like flat hard chewy stones?... I'ts taken me a little research and a bit of practice, and I'm happy to say I've mastered the art now!! 

Aloo parathas

I tried all sorts of different methods: one where I mixed the filling into the flour and kneaded it all together, another method was to make one chappati ball and then put the stuffing in and roll it out..(it used to ooze out making it difficult to roll - will show you my tip later as I modified this version), I also tried making two chappatis (uncooked) and then putting the stuffing on one and adding the other one on top and pinching it together. It made for a very heavy paratha..

After trying my hand successfully at bread, I figured it can't be that difficult to get it right... I did a lot of research on the net, watched a lot of videos and basically have put them all together to give you a fool proof recipe.. It's a good filling meal for children especially, given with a small bowl of curd. What gave me the ultimate pleasure was when I saw them rise up like balloons (phulkas) even though they were parathas..

If you want to avoid all that research and get all the tips you need in one place, then look no further than my recipe below. I will also attach a link to my original chappati recipe, which you can go to, to make the basic dough.

I've highlighted in black a few key things to keep in mind when making them. These steps are essential if you want a nice light paratha.

As for the filling, you could use anything you want. I will list below a few ideas that you could use..
Options:
Kasuri methi (dry fenugreek leaves) on its own
Cumin seeds on its own
Paneer crumbled (cottage cheese)
Boiled and mashed potato
Cooked and seasoned dry beef or chicken mince
Boiled vegetables
Basically any cooked dry leftovers can be used as well

If using paneer, potato etc.. you can give it more depth by adding some green chillies, fresh coriander leaves, some whole spices like cumin seeds etc, and also some spice powders like turmeric, chilli powder or any of your favourite spice mixes..

Method:-
For the basic dough recipe see the one I have on my blog under the "bread" heading for chappatis. I used double the chappati recipe so 4 cups (instead of 2) of flour and it gave me around 10 parathas.

Ingredients for filling:
2 medium potatoes boiled and mashed
Coriander leaves finely chopped
Salt to taste (about 1 teaspoon)
1/2 tsp of cumin seeds or cumin powder

Ghee for frying

To make the parathas:
Make bigger balls than you would for chappatis (almost double the size) and set aside. Always remember to keep them covered with a cloth to avoid the dough drying up.

Now the key here is to take the ball, flatten it a bit and thin out the edges with your fingers, leaving the middle heavy. This should be done by hand, not rolled out..You can do so, by just pinching the outer rim

The filling size should be approx. the same as the dough ball. Place in on the middle round part and start pulling the edges to cover it, like you would if you were making momos or wantons. Pinch finally to seal.

Do this for all the balls and set aside.
Now take the stuffed ball and flatten it with your hand. This is another key step. Do not roll yet.. You need to flatten it well so that the filling is evenly distributed. This step is crucial to avoid filling oozing out..

Finally roll the dough out into a round shape, using the bare minimum extra flour for dusting..
Another big key is to use as little flour when rolling as possible. I just sprinkle a bit of flour if I find it getting sticky.. Too much flour gives it a powdery taste and tends to make the chappati or paratha burn much faster..

Your flame or electric burner should be on a medium high heat. Preheat your pan so that the process goes quicker. Drizzle a bit of ghee or oil on the pan first, before adding the paratha. Place the rolled out paratha on the pan or tawa. In the meanwhile, roll out the second one.. You need to get a rhythm going where you place one on the pan, and in the meanwhile roll out the other..

Another key here is to start rolling the second one, the minute you place the first one in the pan. It will take a few seconds for the one on the pan to start cooking, that gives you the time you need to roll the second one.. There is no need to watch the one on the pan initially. As you start rolling out the second keep an eye out for the one on the pan.

Do not pre roll out all the parathas or chappatis. They will either get dry or stick to the surface.

Another key hint here, is to use tongs when handling the chappatis or parathas on the pan. I have a pair that I picked up at Ikea that has the two end edges coated in plastic and I think it helps avoid you poking a hole in it while flipping them for frying.

When you start to see a few bubbles on the surface you know its ready to flip over. But before you do, take the back of your spoon and rub the surface with a little ghee, now you can flip it over. Cook till both sides are golden brown and remove.

I have enclosed a picture of a food warmer that is available in most grocery stores. It is ideal for storing chappatis or parathas. Line it on the inside with a small cloth to absorb any moisture from the steaming hot parathas.

The difference in a paratha and a chappati to me, is I add ghee in the former, while I leave the latter a healthier option. You could avoid ghee and use oil instead.

Serve with some pickle on the side and a bowl of curd (my kids like it with a spoonful of sugar in it).

Aloo parathas

Attaching the link for the chappati dough, Click on the highlighted words for tips and tricks on how to make the softest  Chappatis .

100% Whole Wheat Brown Bread

I started my bread journey making white bread first. It is much easier to make and has a lesser chance of failure than brown bread. Brown bread on the other hand was a more difficult task to accomplish. After a lot of research I found there were very few recipes for 100% whole wheat bread. 

100% whole wheat brown bread

The reason is that if you have very heavy flour (which whole wheat flour is) you will get a bread with the density of a cake. It will barely rise. Most whole wheat recipes are not truly 100% whole wheat. They are a combination of white flour and whole wheat flour. The white flour helps to make the dough lighter and enables the rise.
To achieve a truly 100% whole wheat bread you need 2 things. A recipe with a good hydration level. In bread terms this means extra water in the recipe when making the dough. This boils down to a much wetter, softer dough. The second most important factor is the kind of flour you use.
Flour that is meant for chappatis (indian rotis) will not work. Your bread will not rise. After researching on the net, I learnt that the way they grind the flour for chappatis destroys the properties (gluten) needed for rising.
Saying that, you need to find whole wheat flour which is suitable for bread. Waitrose and other companies make specific bread flour, which costs a bomb and makes you wonder whether it is financially worth it to make your own homemade bread.
In Dubai, I have found two companies so far, that make suitable flour. Grand mills in a blue packet (flour no. 2) and Emirates wheat. Make sure when you look at the back of the packet, it says for breads and not for chappatis (see the recipe hint given at the back).

100% whole wheat brown bread

There are a couple of things you need to know when making bread. The actual process is very easy to make, but I will take some time to point out a few hints. I've used instant dry yeast for this recipe, which doesn't need to be presoaked in water. It can be added straight in. If you don't have that, use regular active dry yeast and soak in half a cup of lukewarm water  (adjust that half cup of water with the rest of the recipe later). When it froths up, its ready to use. This should take about 10 mins max. Once you open the yeast packet, store the balance unused yeast in an airtight glass jar in the cupboard.

 After you mix your ingredients, you do need to knead the dough for a good 10-15 mins to bring out the elasticity in the dough. You cant avoid this process and I like to think of this as a mini workout. You can see from the pictures below that I have a silicon baking mat that I use to knead the dough. You can find this in most homestores today and I find it better than kneading in a bowl or a dish. Do not rush to add more flour. Keep adding a little at a time, by sprinkling it over the dough. This dough is supposed to be slightly sticky to the touch, so try to knead using a light touch with your palms to minimize pressure when kneading, thereby avoiding it sticking to your fingers too much.

Keep all the ingredients and timings exactly according to the recipe. If you aren't sure about how much time you have that day, leave it to make the bread another day. Leaving the dough sitting too long, or too little can drastically affect the way your bread turns out.

I've used a shower cap to cover the dough during rising. You can use a cloth, but the disadvantage is if the bread rises and touches the cloth, you will have a cloth full of sticky dough, and secondly you cant see it rise and will need to keep lifting the cloth. You could use clingwrap (which needs to be lined with oil), but I found the showercap to do the best job. The shower cap needs to be lined with oil before you use it, to prevent it from sticking to the bread, if it does touch the risen bread. I have one that I lined with oil, and just reuse it everytime I make bread.  Also keep in mind that the bowl you do the first rise in, should be big enough for the dough to double in size. You don't want dough overflowing out of the bowl. Using a big bowl will also help avoid any dough sticking to the cloth or cling wrap. Another tip is to line the bowl with oil as well, to avoid the dough sticking to the bowl. Just put a tablespoon of oil in the bowl and swirl the dough to coat both sides of the dough with the oil and rub some of the oil on the sides of the bowl. Its best to use a glass bowl for rising.
Note: I did not use the same bowl in which I mixed the initial flour together. I used a new glass bowl. You will find dry bits of flour stuck to the initial mixing bowl. I did not want this to hamper the rising process as if the dough gets stuck to it, it could prevent it from rising properly, so I used a new clean bowl lined with oil.

To add nuts or seeds to your bread, simply dry roast them on a pan till golden.. and let it cool down completely. Add them to the dough after it has finished its first rise, when you do the shorter kneading process before keeping it for the second and final rise.

Keep the dough to rise in a warm place, if not, the inside of your microwave will do just fine. I also sometimes place it in the oven, and a mug of hot water next to it to create a nice warm environment. Be careful and remove the mug before you preheat the oven for its final bake.
For the final rising, which is done in the loaf pan, I line the pan with butter paper to avoid the bread sticking to the pan, even though I have non stick loaf pans. Just cut a straight long strip of baking paper which will go around both the sides and the bottom of the loaf pan.

Finally I dust the top of the bread with flour for a crustier loaf. You can even brush it with water. If you brush with egg you will get a nice golden crust like you do for milk buns or brioche buns. Keep in mind though, if you brush with egg, try doing it half way through the cooking process or the bread might brown too quickly for your liking.

Slashing the bread is also a very important step. The cuts need to clean so use an extremely sharp knife. Slash the bread with a few sharp slits, about 3 or so slits, or simply let the artist in you take over. Most bread makers have a signature slash they do for each kind of bread. This vital step will give your loaf a chance to expand and will also stop it from cracking.

I always keep another dish of hot water alongside the bread in the oven when baking to retain the moisture in the bread.

As soon as the bread is cooked, remove from the oven and tap the back of the bread, it should sound hollow. Now lift it out and keep to cool on a cooling rack. Do not slice the bread till it has completely cooled down as this can affect the crumb and density of the final bread. Store whole in a Ziploc bag in the fridge and cut slices only as and when needed.

Ingredients:
 5 cups of whole wheat flour
2 cups of luke warm water
2 heaped teaspoons of instant dry yeast
3 tablespoons of sugar ( I used brown sugar, you could use honey as well)
4 - 5 tsps of oil or 3 tbsps of margarine
1 1/2  teaspoon of salt

Method:
To start with, use only 4 cups of flour (reserve 1 cup for later). Mix together all the dry ingredients i.e. flour, salt, sugar and yeast. Mix. Add the margarine or oil. Add the lukewarm water. Mix to make a sticky dough. Sprinkle slowly the extra cup of flour, adding a little at a time. Knead together for a bit. .

Keeping it still sticky, remove the dough and place on a baking mat. (At this point you should have used only 1/4 to 1/2 of that extra cup of flour).

Once on the mat, keep kneading the dough for a good 10-15 mins, till you feel the texture of the dough change. Sprinkle more flour if needed, but keep in mind, this is a slightly sticky dough. So don't over add the flour. Knead with the palms of your hand not with your fingers and keep the touch light so that it doesn't stick to your hands too much.

Once kneaded and it resembles a nice soft ball (kind of like a baby's bottom), transfer to a big glass bowl. Oil the glass bowl with a tbsp. of oil. Swirl the dough in the oil to coat it nicely and use any extra oil to line the sides of the bowl. This will stop it sticking too much to the bowl.

Cover the bowl with a cloth or cling wrap or better still a shower cap. Again to recap what I mentioned above, the dough can stick to the cloth if it rises too much, and will cause you to lose half your dough, and the cloth is also not see through so you have to keep lifting it to check how much your dough has risen. Clingwrap is also good, keep in mind, that you should oil the side of the cling wrap that will possibly touch the bread. The best method is a shower cap. Oil the inside of the shower cap and place on top of the bowl. It can be reused again and again.

Leave to rise in a warm place or even inside a microwave for 1 hour.  A point to note, is your yeast shouldn't be too old or you won't get the desired rising results. Double in size is ideally where you should stop. If after an hour it hasn't doubled in size, you can give it another 10 mins or so (but recheck your yeast packet to see if it's past its due date). Always do a check around 45 mins into rising time, to see if it has doubled before the time. It may rise faster on a hotter day. Your cue should be more visual, looking to see whether the dough has doubled or not. Don't worry about the time so much, a few minutes here and there won't make a difference at this first stage. Usually an hour, max an hour and a half should be more than enough.

Once doubled, remove the dough and place it back on the kneading mat. Sprinkle very little flour and give it another 5 mins of kneading. This time not so vigorously. If you want to add nuts or seeds to your bread, this is the time to do so...

To add nuts or seeds to your bread, simply dry roast them on a pan till golden.. and let it cool down completely.

In the meanwhile line the loaf pan with the baking paper,  and dust a little flour at the base.

Note: Depending on how you would like your loaf to turn out, you can choose the shape of you pan. Honestly, I prefer round as it gives it that lovely bakers look. But if you are looking to cut clean slices for sandwiches, then maybe go with the rectangular shape. 

Put the dough (try to put any seam lines at the bottom) in the loaf pan. Cover again with the shower cap or clingfilm and rest in the microwave this time for only half an hour.

Note: This time, stick to half an hour. If you let this second rest period go more than half an hour, you make start to see bubbles on the top of your dough. That means that the dough has over risen. If you cook it, like this, you will have a big bubble in your bread. If for some reason though, this has happened to your dough, no worries, reknead the dough a little to remove that extra air, and put it back again for resting for half an hour. Proceed as usual after that.

5 to 10 mins before the rest period is over, preheat your oven to 400 degrees Fahrenheit or 180 celcius. Boil your kettle with hot water and keep an oven safe dish ready to pour it in.

When the half hour is done, remove the loaf from its resting place, making sure the bread has risen and dust with a little flour. You can also do a water wash with a basting brush for a nice crusty loaf. Slash the bread with a few sharp slits, about 3 or so slits with a good sharp knife. This will give the loaf a better chance to expand and will also stop it from cracking (sorry this adjustment was made later hence is not in the pictures).Place the loaf pan in the oven and the oven dish with the boiling water next to it. This will keep your loaf nice and moist.

100% whole wheat brown bread

Bake the bread in the oven for approx 30 mins. Usually 30 mins is a good enough time for the bread to get done.. (Check the bread when the time reaches 20-25 mins. If you feel that the bread is browning too fast, lower the temperature of the oven to 350 or remove.) After 30 mins, remove the bread from the oven, and from the loaf pan. Do a quick test to check if the bread is done. Tap the bottom of the bread. If it sounds hollow it means it is cooked. (If it isn't put it back in the oven on 350 for another 5 mins - Remove and tap again. Keep monitoring in intervals of 5 mins if it still isn't done after 5 mins)Remove and cool on a wire rack. This step is also important as if you leave it in the loaf pan, it will sweat and the bottom of the loaf will get soggy.

Leave it to cool completely before slicing. I like to store it in a Ziploc bag and cut a couple of slices as and when I need. I think this helps keep the moisture in the bread and prevents it from drying out. It can stay for a week in the fridge. But make sure if you see any condensation in the Ziploc at any time, you wipe out any of the moisture and make sure you seal the bag properly when you put it back in the fridge.

100% Whole Wheat Brown Bread

The picture below is the flour I recommend for those in Dubai. make sure its the blue packet as the same company makes a variety of other flours. Even though it says Chappati flour on the front, at the back, it says at the bottom: for use in breads, rolls and pastries. The extraction percentage as shown below seems to be different for this flour (79%).

My recommended brand for whole wheat flour bread.

Pictured below is the same brand, Grand Mills, but made specifically for chappatis, which should be avoided for bread. This extraction rate is 93-95% and is a stone milled flour. It is a brown packet with Chakki Atta written on it.  

Grand Mills is stocked at most supermarkets like Spinneys, Geant and Lulus. Lulus has the smaller packet in the flour section and the bigger one near the checkout where they store their bulk items. I haven't seen it however at Union Co-op or Carrefour.

Pictured below is my next alternative to Grand Mills, although its not my first choice. I did like the fact that this bread was more wheaty in taste and colour, but I found the bread a bit dry and crumbly as compared to using Grand Mills. Still really good bread though.

Pictured above and below is the information at the back of the packet. Again this company, has two different whole wheat flours, one for chappatis and one for bread. I got my clue from the recipe hint given for pita bread below.