Why is atta used for roti and not regular flour?
Atta (whole wheat flour) is milled from the entire wheat kernel, retaining the bran, germ, and endosperm. Regular flour (maida), on the other hand, is heavily refined — the bran and germ are stripped away, leaving only the starchy endosperm. This fundamental difference in composition is what makes atta far more suitable for making roti. […]