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A healthy alternative to white chapati flour, our new blends combine the older grains of rye and spelt to produce a tasty chapati, high in quality and with the softness and flexibility required for producing a great result.
We’ve worked with our development team to trial different grains and blends and we’ve found just the right combinations of rye and spelt flour to create our two chapati flour varieties of medium brown and wholemeal.
Rye and spelt give a rich hearty taste and retain a larger quantity of nutrients than other types of grains when milled. They’re also a good source of fibre and minerals and are higher in protein than wheat flour.
In fact spelt is one of the oldest cultivated grains tracing is roots more than 6,000 years back to ancient Mesopotamia. Spelt has kept many of its original characteristics which provide an impressive nutritional profile, along with ease of digestibility and anti-inflammatory qualities.
Rye is also a very good source of dietary fibre, phosphorus, magnesium, and vitamin B1.
Available from January 2016 both the brown and wholemeal varieties are sold in 5kg bags.