Wheat flour, commonly known as "atta," is one of the most widely used flours in India. It is milled from whole wheat grains and is used to make chapatis (Indian flatbreads), rotis, parathas, puris, and other wheat-based bread and pastries. It is also used to prepare a variety of snacks like samosas and pakoras. It is also used in the preparation of certain desserts and snacks like laddoos, halwa and sevaiyan (vermicelli). It contains gluten, which gives elasticity and structure to the dough.

Wheat flour, commonly known as "atta," is one of the most widely used flours in India. It is milled from whole wheat grains and is used to make chapatis (Indian flatbreads), rotis, parathas, puris, and other wheat-based bread and pastries. It is also used to prepare a variety of snacks like samosas and pakoras. It is also used in the preparation of certain desserts and snacks like laddoos, halwa and sevaiyan (vermicelli). It contains gluten, which gives elasticity and structure to the dough.