Healthy Indigenous Wheat.
Ideal for Chapattis, Pasta, Pizza & Bread.
High Gluten 10%.
Grown in Natural Farming from Madhya Pradesh.
Desi Sharbati Flour
Indigenous Sharbati Wheat
Grown by small scale farmer groups in Natural Farming. Sourced
from Harish ji from Madhya Pradesh.Indigenous seed. Freshly Stone Ground Flour ‘Made to Order'. Preservative & Additive Free.
Chef’s delight! Due to its gluten content upto 10%. It is ideal for pastas,
patisserie, breads, Indian chapatti, desserts and other bakery products.Sharbati Atta Wheat Bread -Mix 2 ¾ cups hot water, 1/3 cup oil, 1/3 cup jaggery, molasses/kakvi and salt. Add 2 cups Sharbati Atta & yeast. Add 4 more cups of atta & mix till smooth. Add remaining 1½ cups of Atta ½ a cup at a time. Cover bowl and let rise 30-45 minutes. Grease and flour bread pans. Knead the dough. Create 2 loaf shapes. Bake in a preheated oven at 350°F for 35-40 min.
Nutritionally superior in protein, dietary fibre, vitamins, & minerals.
Maintains healthy bones & nervous system.Once packet is opened, store in glass jar or air tight plastic jar. Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.
