Can High Protein Atta Be Mixed With Multigrain Atta? | 7454892104 | 10on10foods

High Protein Atta has become a popular choice among people who want better texture, stronger dough, and more versatile uses in everyday cooking. Many users also ask a common question:

• Can high protein atta be mixed with multigrain atta?"

The short answer is yes—and this blog explains how, why, and when to combine both.

We will also break down the differences between stone ground high protein atta, regular protein atta, and multigrain atta, along with kneading tips, storage, and usage guides.

What Is High Protein Atta?

High Protein Atta is a type of wheat flour made from wheat varieties that naturally contain a higher amount of gluten-forming proteins. This gives the flour a:

• Firm structure

• Better dough elasticity

• Enhanced binding

• Smoother rolling experience

Brands like 10on10foods use stone grinding methods to produce stone ground high protein atta, which holds its natural structure and texture.

What Is Multigrain Atta?

Multigrain Atta is a mixture of 5–12 grains depending on the brand. It typically includes:

• Wheat

• Oats

• Jowar

• Bajra

• Ragi

• Maize

• Barley

• Flax seeds or other seeds

Every grain brings its own texture, making multigrain atta slightly coarse and hearty.

Can High Protein Atta Be Used With Multigrain Atta?YES — You can absolutely mix both.

Many households combine high protein atta with multigrain atta for:

• Better dough stability

• Improved rolling

• Balanced texture

• Roti softness

• Uniform cooking

Since multigrain atta contains coarse particles, it sometimes becomes difficult to roll or shape.

Adding high protein atta solves this issue, especially when the high protein atta is stone ground, like the one from 10on10foods.

Why Mix High Protein Atta With Multigrain Atta?1. Better Dough Binding

Multigrain atta alone may feel loose or crumbly due to the mix of coarse grains.

High protein atta adds structure, making kneading easier.

2. Smoother Rolling Experience

Protein-rich wheat forms stronger gluten, helping chapatis roll evenly without breaking.

3. Improved Puffing

If you want multigrain rotis to puff like regular wheat rotis, adding high protein atta is a great solution.

4. Balanced Texture

Multigrain atta can be grainy. High protein atta adds softness and balance to the final roti.

5. Ideal for Regular, Everyday Use

Many households prefer a blend because it combines the advantages of both without compromising daily cooking habits.

How to Mix High Protein Atta and Multigrain Atta

The ideal ratio depends on your preference, but here are the most common combinations:

Option 1 — Balanced Mix (50:50)

Perfect for those who want:

• Multigrain texture

• But still smooth rotis

Option 2 — Soft Texture Mix (70% High Protein Atta + 30% Multigrain Atta)

Good for everyday rotis that are easy to roll and puff.

Option 3 — Rougher Multigrain Feel (60% Multigrain + 40% High Protein Atta)

Good if you prefer heavier rotis but still want dough stability.

How Is Stone Ground High Protein Atta Different?

Brands like 10on10foods use traditional stone chakki grinding. This method:

• Maintains grain structure

• Produces a natural, coarse-yet-soft texture

• Reduces heat exposure

• Keeps the flour closer to its natural form

Stone ground protein atta is slightly denser and more aromatic, making the blend with multigrain atta more balanced and flavorful.

Tips for Kneading a Mix of High Protein Atta and Multigrain Atta1. Add Water Gradually

Both flours absorb water differently. Pour slowly and adjust as needed.

2. Rest the Dough for 15–20 Minutes

It helps the gluten settle and grains absorb moisture.

3. Use Lukewarm Water for Smoother Kneading

Especially helpful with multigrain mixes.

4. Knead a Little Extra

A bit more kneading will bring both flours together evenly.

5. Store in an Airtight Container

Mixed atta should be stored in a dry, airtight container to prevent moisture.

Does the Texture Change When You Mix Them?

Yes—slightly.

The texture becomes:

• Less coarse than pure multigrain

• More structured than basic wheat flour

• Balanced in softness and firmness

This is why many home cooks prefer a combination for daily rotis, parathas, and puris.

Dishes You Can Make With a High Protein + Multigrain Mix✔ Rotis & Chapatis

Softer than pure multigrain.

• Parathas

Less likely to tear due to better dough elasticity.

• Pooris

Stable dough prevents cracks.

• Thepla, Missi Roti (if mixed with besan)

Consistency improves significantly.

• Everyday flatbreads for tiffins and meals

They stay intact longer.

Who Should Consider Mixing These Flours?

This combination is perfect for you if:

• You want better texture in multigrain rotis

• You find multigrain flour too coarse

• You want easy rolling and puffing

• You cook rotis every day

• You prefer a balanced atta with strong dough support

Why Many Users Prefer 10on10foods High Protein Atta for Mixing

While the blog remains informational, it's important to note that:

• 10on10foods Stone Ground High Protein Atta offers a naturally strong structure

• It blends easily with multigrain atta

• It produces a smooth dough

• It gives consistent, predictable results in home kitchens

Conclusion

Yes, High Protein Atta can definitely be used in combination with Multigrain Atta.

In fact, many households prefer this mix because it offers:

• Better dough handling

• Improved rolling

• Balanced texture

• Puffier rotis compared to multigrain alone

If you frequently cook rotis at home and want control over texture and softness, mixing high protein atta with multigrain atta is a practical and efficient solution.

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FAQs1. Can high protein atta be mixed with multigrain atta?

Yes, you can mix both. It improves dough strength and texture.

2. What is the best ratio for mixing?

A 50:50 mix works for most users, but 70:30 (high protein : multigrain) gives softer rotis.

3. Does the dough become easier to knead?

Yes. High protein atta adds structure and helps the dough bind better.

4. Is stone ground high protein atta better for mixing?

Stone ground flour, like that from 10on10foods, offers a natural texture that blends well with multigrain atta.

5. Will the rotis puff when both attas are combined?

Yes, rotis puff more easily compared to using pure multigrain atta.

At 10on10Foods, we bring you flour as it was meant to be: fresh, pure, and full of natural goodness. Stone-milled only after you order, our flours retain fiber, protein, and minerals. Free from chemicals, preservatives, and additives.