What is whole wheat flour, gehun ka atta, gehun ka aata?

The word "whole" refers to the fact that all of the grain (bran, germ and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, refined flours, which contain only the endosperm.

Whole wheat flour is brown in colour as it is derived from the complete wheat kernel. It has a sweet and nutty flavour too. The whole wheat flour may be bleached or unbleached. Bleached whole wheat flour is lighter in colour than unbleached whole wheat flour. You can grind the wheat to get coarse or fine textured flour as per recipe requirements.

Also Known as

Gehun ka atta, whole meal flour

How to select whole wheat flour, gehun ka atta, gehun ka aata

• Whole wheat flour is available prepackaged. However, have a good look at the label before buying. Look for products that have "100 per cent whole wheat" on the label. Labels such as "stone-ground", "seven-grain", and "multigrain" often do not contain whole wheat flour and are not as nutritious.

• Goods made of whole wheat flour are also available; however you need to be careful in choosing wisely. Dont be misled by darker coloured breads, as some companies simply add caramel colouring or molasses to give a browner colour. Look for "whole wheat flour" as the first ingredient. Avoid products whose first ingredient is "wheat flour" or "enriched flour" as they generally do not contain whole wheat flour.

Culinary Uses of whole wheat flour, gehun ka atta, gehun ka aata

chapati recipe | authentic Indian chapati recipe | chapati for weight loss | soft whole wheat chapati |

Masala puri made with whole wheat flour perked up with spices is a popular breakfast in Gujarat.

Dudh ki Roti is another variant of the normal roti, its soft texture and the pleasant flavour of milk and ghee is liked by all.

Aloo paratha, Gobi paratha are famous breakfast food in Punjab, commonly topped with homemade white butter, served with pickle and a glass of sweet lassi.

Delight your kids with these melt-in-the-mouth treats like Cheese paratha or Chocolate cheese paratha.

• Products with whole wheat flour might not be as tasty as those made with refined flour. Nevertheless, for its health benefits we have to practice our palate to like it.

• Whole wheat flour tends to produce baked goods with a heavy, dense texture as well as a bitter taste, especially when used in recipes developed for all-purpose flour.

• Start by replacing only part of the all-purpose flour with whole-wheat. This significantly ups the recipes whole grain count, but prevents the baked goods from becoming too dense. It also minimises the astringent flavours that some people dislike about whole wheat.

• Nevertheless, it is possible to make a high-rising, light loaf of 100% whole wheat bread, so long as one increases the water content of the dough (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough.

• Some bakers let the dough rise twice before shaping.

• The addition of fats, such as butter or oil, and milk products (fresh milk, powdered milk, buttermilk, yogurt, etc.) can also greatly assist the rise.

• In India, whole wheat flour is extensively used to make dishes like roti, paratha and sheera.

• It can also be used to make pasta and noodles.

How to store whole wheat flour, gehun ka atta, gehun ka aata

• Whole wheat flour is more susceptible to spoilage than other flours because it contains the oils from the bran that can become rancid.

• If the flour is stored at room temperature, try to use it within a week or two.

• Otherwise you can store the flour in the fridge or freezer for up to a year.

Nutritional Information of Whole Wheat Flour, gehun ka atta

One cup of Whole Wheat Flour is 130 grams, which makes 8 rotis.

RDA stands for Recommended Daily Allowance.

Nutritional Information for 1 cup Whole Wheat Flour

443 Calories

15.73 grams of Protein

90 grams of Carbs

2.21 grams of Fat

461.5 mg of Phosphorus : 76.9% of RDA (about 600 mg for adult)

Full Nutritional Details of Whole Wheat Flour here.

Health benefits of whole wheat flour, gehun ka atta, gehun ka aata

5. Whole wheat flour is Rich in Folic Acid:

Whole wheat flour is indeed a valuable source of folic acid, also known as Vitamin B9, which is a crucial B vitamin essential for numerous bodily functions. This naturally occurring folate in whole wheat flour contributes significantly to cell growth and development, playing a vital role in the synthesis of DNA and RNA. This makes it particularly important for the production of healthy red blood cells, thus helping to prevent certain types of anemia. Unlike refined flours where much of the natural folate is lost during processing, whole wheat flour retains this important nutrient due to the inclusion of the entire wheat kernel.

The richness in folic acid makes whole wheat flour especially beneficial for certain demographics, particularly pregnant women or those planning to conceive. Adequate folic acid intake both before and during early pregnancy is critical for preventing neural tube defects (NTDs) in the developing fetus, which are serious birth defects of the brain and spine. Beyond pregnancy, folic acid also supports overall cardiovascular health by helping to regulate homocysteine levels in the blood, an amino acid that, when elevated, has been linked to an increased risk of heart disease. Incorporating whole wheat flour into the daily diet, through staples like rotis and chapatis, offers a natural and accessible way to boost folic acid intake and support these vital physiological processes.

3. Whole wheat flour is Diabetic Friendly:

Whole wheat flour, known as atta in India, is a foundational grain product created by grinding the entire wheat kernel. Unlike refined flours, which strip away the bran and germ, atta keeps all three parts of the wheat berry: the protective outer bran layer, the nutrient-rich germ (packed with healthy fats, B vitamins, and vitamin E), and the starchy endosperm. This comprehensive inclusion makes whole wheat flour darker, heartier, and gives it a distinct nutty flavor, cementing its role as a cornerstone of healthy eating.

In India, atta holds immense cultural and culinary significance, forming the base of daily meals for millions. It's the key ingredient for making everyday staple flatbreads like rotis, chapatis, parathas, and puris. The traditional Indian milling process, often using stone mills (chakkis), grinds the wheat to a fine consistency perfect for these soft, pliable flatbreads. This widespread use means atta isn't just a food item; it's a symbol of wholesome, home-cooked Indian cuisine deeply woven into dietary habits.

See detailed 11 benefits of whole wheat flour and why its good for you.