A little fresh pittu, a little egg, tea, and a banana. Mmm…
Pittu made with atta flour, which I’m still learning about; it’s a whole wheat flour, but much finer than American style. Makes a very tender pittu!
• It’s made from whole wheat, including the bran, germ, and endosperm, which contributes to its higher nutritional value compared to refined wheat flour.
• Atta is known for its fine, powdery texture, achieved through stone grinding (chakki) rather than steel roller milling
Much more about atta flour: https://bakerpedia.com/ingredients/atta/
Recipe for atta flour pittu (not mine):