Atta (the flour used to make Indian flatbreads like roti and chapati) is whole grain. It is made by grinding the entire wheat kernel — bran, germ, and endosperm — keeping all the fiber and nutrients intact.
This sets it apart from maida (all-purpose flour), which is refined and has the bran and germ removed, leaving only the starchy endosperm. Atta has a higher fiber content, a lower glycemic index, and more nutrients than maida, which is why rotis made from atta are generally considered a healthier choice.
