Indian flatbread like roti is made from chapati flour (roti is like naan, but it’s not leavened). What is chapati flour? It’s actually a slightly different version of a more common type of flour, but we don’t want to give it away – you’ll find the answer in this article!
The best way to store chapati flour is in an airtight container in the freezer. Storing it at room temperature will also suffice, but it shortens its shelf life when it’s stored at room temperature (3-6 months for room temperature vs. up to a year in the freezer).
Want all of the best tips on the best way to store chapati flour? You’re in the right place!
What is chapati flour?
Chapati flour (also called atta flour) is most typically used to make roti (a traditional Indian flatbread) and other breads. It’s typically made from finely ground whole wheat durum flour and is more finely ground than regular whole wheat flour.
Durum wheat is higher in gluten, a protein that helps give elasticity and chewiness to bread. This type of flour is ideal for making flexible flatbread that isn’t crumbly or prone to tearing!
What is the best way to store chapati flour?
Chapati flour should be stored similarly to whole wheat flour and other types of flour – in an airtight container in a cool, dry place.
Keeping moisture and air out of chapati flour is essential to prevent it from going stale or growing mold or mildew in humid areas.
Once you open chapati flour, it will stay good for around 1-3 months at room temperature, but you’ll get a lot more life out of it by putting it in the fridge or freezer where it’ll last for around one year once it’s opened.
So, the BEST way to store chapati flour is in an airtight container in the freezer. If you choose to store it in the pantry or a kitchen cupboard, make sure it’s away from direct heat or sunlight, which can break down the fats in the flour over time.
Factors that influence chapati flour storage
Time
The biggest factor impacting the storage of chapati flour is time. Chapati flour doesn’t have a long shelf life to begin with, so once you buy a container you’ll have a maximum of one year before it’s past its peak freshness.
If you don’t plan on using the chapati flour quickly, then definitely pop it in the freezer for the best long-term storage.
Container
Once you open chapati flour, the worst place for it is in its original bag, which isn’t airtight. Instead, transfer it to a ziplock-type bag and remove as much air as you can, or put it in a sealed container like a mason jar or Tupperware with a locking lid.
If you want to get serious about getting more life out of the chapati flour, consider putting it in a vacuum-sealed bag to keep oxygen out, which causes the flour to go stale.
Temperature & humidity
If you live in an area that is excessively hot or has high humidity, your chapati flour isn’t likely to last long outside of the freezer. Excessively hot temperatures and high humidity can foster mold growth, so the best place to store chapati flour (other than the freezer) is at room temperature with normal humidity (~50%).
Hot temperatures can also cause the fats in chapati flour to go rancid, giving the flour an “off” taste.
Signs that chapati flour has spoiled
Taste: Chapati flour should have a neutral, slightly nutty flavor. If it tastes off, then it’s not worth ruining your recipe by using spoiled chapati flour.
Appearance: Chapati flour is an off-white, sandy color with a very subtle brown hue. If it’s darkened over time, there are clumps, or you see any visible signs of spoiling (mold, insects, etc), then it’s time to replace your bag.
Smell: Chapati flour should have a neutral odor, so if you smell a distinct odor (especially one that isn’t pleasant) then it’s a sign that it’s going rancid.
FAQs:
Chapati flour is made from whole wheat flour which is naturally richer in nutrients than refined flour. It’s also rich in fiber, an important nutrient for heart and digestive health.
Chapati flour should last around 3-6 months at room temperature if it’s properly stored (not exposed to high heat, in a sealed container, etc) and up to 12 months when stored in the freezer.
If you find that your flour has expired two years ago, it’s not worth risking the quality of your baked goods since it’s likely gone a bit stale and won’t produce the best results. It’s recommended to replace flour if it’s two years past its expiration or best-by date.
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