Whole Wheat Flour (Atta)

Description

Whole wheat flour, commonly known as “Atta”, is a stone-ground flour made from hard wheat grains that retain the bran, germ, and endosperm. It is a staple in many South Asian households, especially across India, Pakistan, Bangladesh, and Nepal, where it forms the base of daily flatbreads such as chapatis, rotis, parathas, and puri. Unlike refined flours like maida, whole wheat flour undergoes minimal processing, preserving its natural fiber, vitamins, and minerals.

The color of whole wheat flour ranges from light brown to golden beige, and it has a slightly coarse texture. It emits a nutty aroma, particularly noticeable when toasted or roasted during cooking. It is rich in complex carbohydrates, dietary fiber, protein, and B-complex vitamins, especially niacin, thiamine, and folate, along with essential minerals like iron, magnesium, zinc, and selenium.

The key advantage of whole wheat flour lies in its high fiber content, which supports digestion, lowers cholesterol, and helps regulate blood sugar levels, making it suitable for diabetics and those on weight management diets. The presence of bran also contributes to satiety, reducing the urge for overeating.

From a culinary standpoint, whole wheat flour is incredibly versatile. In Indian kitchens, it is primarily used for kneading dough for unleavened breads. It also forms the base for stuffed parathas (with potato, paneer, or greens), missi rotis, and even desserts like halwa and laddoos. In other cultures, it is used in whole grain bread, pasta, pita, wraps, muffins, pancakes, and crackers. When mixed with other flours like chickpea or millet, it creates varied textures and nutritional benefits.

In baking, however, whole wheat flour tends to absorb more water than refined flour and yields a denser texture, which can be mitigated by mixing with all-purpose flour or allowing longer fermentation in yeasted doughs.

To preserve freshness and prevent infestation, whole wheat flour should be stored in airtight containers, away from moisture, preferably in cool, dry cupboards. In warm or humid climates, refrigeration or freezing in sealed bags is ideal for long-term storage, as it prevents the natural oils from turning rancid.

Economically, whole wheat flour is often available in various textures like fine, medium, or coarse grind, depending on regional cooking styles. Freshly ground flour is considered best, as it retains more nutrients and has a better aroma and elasticity during kneading.

Culturally, atta plays a symbolic role in family meals, especially in South Asia, where preparing and sharing freshly cooked roti is part of daily life. It forms the foundation of vegetarian and vegan diets, offering an affordable, protein-rich base when paired with dals, sabzis, or yogurt.

In summary, whole wheat flour is a nutritionally dense, fiber-rich, and versatile grocery essential. Its ability to support digestive health, offer complex carbohydrates, and serve as a foundation for diverse cuisines makes it indispensable in both traditional and modern kitchens.

Quantity is 10 kg