Wheat flour, or Atta, is the daily staple behind roti, chapati and paratha in South Asian households a household purchase that gets repeated often. Our range covers whole wheat atta for everyday flatbreads, plus refined maida for baking and specific recipes.
Got questions? We've got answers.
Atta is whole wheat flour, milled from the entire wheat grain including the bran, while Maida is refined flour with the bran and germ removed, giving it a finer texture and lighter colour.
Yes — both Atta and Maida are made from wheat and naturally contain gluten. They are not suitable for those with celiac disease or a gluten intolerance.
Chakki-style atta is stone-ground, a traditional milling method some consider to better preserve the flour's texture and flavour compared to roller-milled flour.
This varies slightly by brand and flour freshness — most packaging includes a general dough-making guide, and consistency is usually adjusted by feel.
Store in an airtight container in a cool, dry place, and use within the timeframe recommended on the packaging.
Maida can be used, but traditional roti is typically made with whole wheat Atta for its texture and flavour — Maida is more commonly used for naan, puri and baked goods.
Whole wheat flour retains the bran and germ of the grain, giving it more fibre than refined Maida — but exact nutritional comparisons depend on the specific product; check individual nutrition labels.
Self-Raising Flour includes a built-in raising agent and is typically used for baking cakes and certain quick breads, rather than traditional roti or chapati.
Unopened wheat flour typically lasts several months to a year — check the best-before date on individual packaging, and store properly once opened to avoid pests and moisture.
Naan is traditionally made with Maida for its soft, pillowy texture, though some recipes use a blend of Atta and Maida.
Organic certification availability varies by product — check the individual product page.
This can be due to flour freshness, dough hydration, resting time or rolling technique — try adjusting the water ratio and letting the dough rest before rolling.
Yes — depending on the type, wheat flour is used across sweet dishes (like certain desserts) and savoury dishes (roti, paratha, puri).
Yes — plain Atta is naturally vegan, made purely from wheat.
Fine Atta produces a softer roti texture, while coarser Atta retains more bran and gives a heartier, more textured result — personal preference and regional tradition both play a role.