Atta is not the same thing as wholemeal flour from the supermarket. It is whole wheat milled much finer, and it is what makes a roti soft and pliable instead of dense.

You cannot fake this one. Plain flour makes a different bread entirely.

Mix with water and a little oil, knead until smooth, rest it, then roll and cook on a dry tawa until it puffs. The same dough makes paratha and puri. A bag lasts a family a good while and costs less than buying bread.

On the shelf at Curry Corner, North Melbourne.