What is atta?
Atta is the everyday flour of Indian kitchens. It is milled from the whole wheat grain, so the bran, the germ and the starchy endosperm all go into the flour. That is why atta is light brown and slightly coarser to the touch.
Atta has traditionally been ground on a stone chakki, which is where the name "chakki atta" comes from. Mamta Bhoj Fresh Chakki Atta is milled in that traditional way and is meant for soft rotis, chapatis and parathas.
What is maida?
Maida is refined wheat flour. During milling the bran and germ are separated out and only the endosperm is ground, then sifted fine. The result is a soft, pale, very fine flour.
Because it has no bran to interrupt the dough, maida is the usual choice for bakery items and leavened breads. Mamta Bhoj Maida is a finely refined wheat flour suited to naan, biscuits and everyday bakery-style cooking.
Maida and atta side by side
| Atta | Maida | |
|---|---|---|
| Made from | The whole wheat grain: bran, germ and endosperm | The endosperm only, after bran and germ are removed |
| Colour | Light brown | Creamy white to white |
| Texture | Slightly coarser | Very fine and soft |
| Dough | Soft and pliable; the bran makes it less stretchy | Smoother and more elastic |
| Typical uses | Rotis, chapatis, parathas, puris | Naan, biscuits, cakes, bakery items, pastry |
How to choose between them
For daily rotis and parathas, atta is the standard choice. For breads and baked items that need a soft, light crumb or a stretchy dough, such as naan or biscuits, cooks reach for maida. Some recipes combine the two, so it is always worth following the recipe you are working from.
If you cook breads in a tandoor, there is a third option worth knowing about: a coarser atta made for that style of cooking. Our guide to tandoori atta explains how it differs.
If you buy flour for a food business
Bakeries, caterers and restaurants usually care about two things: using the right flour for each product, and getting the same behaviour in the dough from one delivery to the next. When you enquire about bulk supply, it helps to say what you will make with the flour. You can read more about us as a flour manufacturer in Kanpur or send your requirement to our team. For regular supply, see how we handle supply for kitchens and bakeries.
General information about how these products are commonly made and used. Methods, grades and recipes vary between mills and kitchens.
