Atta, Flours & Sooji comprise the fundamental category of milled grains and cereals that serve as the essential base for a vast range of staple foods, particularly in South Asian cuisine. This category is characterized by its role in providing the primary structure and texture for daily breads, baked goods, and many prepared dishes. It includes several distinct yet related products: Atta, a whole wheat flour with a fine texture, specifically milled for making traditional flatbreads like chapati and roti due to its high gluten content and ability to produce soft, pliable doughs; Refined Flours (such as Maida), a finely milled, white wheat flour used for baking bread, cakes, and pastries, as well as for making snacks and noodles; and Sooji (also known as semolina), a coarse grits-like product made from durum wheat, used for making upma, halwa, and as a base for pasta and idli rava. These products are typically sold in sturdy paper or plastic bags to protect them from moisture and pests, ensuring a long shelf life when stored properly. Their primary function is to act as the foundational ingredient for carbohydrate-rich preparations, forming the core of many meals. The category continues to adapt to modern health trends with innovations including whole grain and multigrain atta blends, organic offerings, and fortified flours enriched with vitamins and minerals, while maintaining its indispensable role in both traditional and contemporary cooking.
