What is tandoori atta?
Tandoori atta is wheat flour milled coarser than everyday chakki atta. It is intended for tandoori rotis and other thicker breads rather than thin rotis cooked on a tawa.
Mamta Bhoj Tandoori Atta is a coarser stone-ground wheat flour suited to tandoori rotis and thicker parathas. It uses the same natural, additive-free milling approach as our Fresh Chakki Atta.
Tandoori atta vs regular atta
| Regular chakki atta | Tandoori atta | |
|---|---|---|
| Grind | Finer | Coarser |
| Typical use | Everyday soft rotis, chapatis, parathas | Tandoori roti, thicker parathas, restaurant-style breads |
| Where it is common | Home kitchens and food service | Restaurants and kitchens that cook in a tandoor |
Why a coarser grind for the tandoor?
Tandoor breads are usually thicker than tawa rotis and are cooked quickly at high heat. Cooks often prefer a flour that gives a sturdier, slightly more rustic bite in that setting, and a coarser grind is one way to get it. Preferences differ from kitchen to kitchen.
Practical notes for using it
- Flour absorbs water differently depending on its grind, so add water gradually rather than copying a ratio meant for finer atta.
- Let the dough rest before shaping; resting gives the flour time to take up the water.
- Follow the method of your own recipe, since tandoor temperature and bread style vary.
For restaurants and caterers
Kitchens that cook tandoor breads every day need dough that behaves the same from one delivery to the next. If that is you, explain your requirement when you enquire. You can read more about us as a flour manufacturer in Kanpur or contact our team with your needs, or read about institutional supply for restaurants and caterers. For everyday rotis, the usual choice is Chakki Atta, and the maida vs atta guide explains how refined flour differs.
General information about how these products are commonly made and used. Methods, grades and recipes vary between mills and kitchens.
