The use of high fiber bran that is packed with zinc, protein, and iron in your everyday preparation of rotis and parathas and also while baking bread and muffins definitely equals to healthy diet.
Wheat bran is coarse in texture as this is the hard outer layer of wheat that is got after it is processed. This is now easily available in stores.
Ideally I prefer using the bran along with the regular whole wheat flour in the ratio of 3:1 to make the rotis or parathas. If your family does not like the taste, you may use just few tablespoons of bran and no one will be any wiser to know the difference and you have the satisfaction of feeding your dear ones something healthy.
I was first introduced to wheat bran by my friend and dietitian, Navdeep Virk. Thanks to her, as I have been regularly using bran since then.
There is plenty of add-ons that can be used along with flour and bran to enhance the taste – you may add vegetables, greens, chillies, spices etc etc to the flour – the choice is endless. .
I used a mix of radish, carrot and onions and made it spicy with extra chillies and carrom seeds.