How to Make? Mix together 100g of Weissmill Whole Wheat Flour Mix, 300g of Wheat flour/Atta, 1 tsp Weissmill Instant Active Dry Yeast and 1 tsp sugar. Add 2 tsp Sunflower oil and 1 cup of water into the above mix and knead it into a fine dough. Set the dough for 10 minutes for bulk fermentation. Punch it down and knead it again for 6 to 8 minutes. Divide and mould the dough as per desired size/shape and leave it for proving for another 1 hour. Bake the dough for 20 minutes at 230 Degree Celcius.