So I have always wondered whether regular whole-wheat chappati flour or atta could be used for baking. I used atta to make crackers earlier, and they turned out great; but then, crackers are meant to be a little hard and dry. Could atta be used for sweeter baked goods? I tried this jaggery and sesame cake once, and came across a video for atta and yogurt cake, which shows a soft, fluffy cake.
But cookies? I was still not convinced.
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