Wheat flour is simply wheat grain ground into powder. When the whole kernel goes into the mill, the result is whole wheat flour, known in Pakistan as atta or gandum ka atta. In this guide, ChiltanPure explains the main types of wheat flour, how to use them and what to check before you buy.

Because the outer layers stay in, it delivers more fiber, minerals and natural oils than refined white flour (maida). Use regular whole wheat for everyday rotis, black wheat (kali gandum) for a darker, pigment-rich option, sprouted wheat if you want something different, and vital wheat gluten for bakery-style bread.

Key Takeaways

• Whole wheat flour keeps the bran, germ and starchy center together. White flour keeps only the center.

• Freshness, water quantity and kneading time decide roti softness as much as the flour itself.

• Black wheat gets its dark shade from natural plant pigments called anthocyanins.

• Sprouted wheat is germinated before milling, which changes how the grain behaves in your dough.

• Vital wheat gluten is a concentrated protein for baking, not a replacement for daily atta.

• Every wheat product in this guide, including the ChiltanPure range, contains gluten, so none suit people with celiac disease.

Wheat Flour in Urdu: گندم کا آٹا

Wheat flour in Urdu is called گندم کا آٹا (gandum ka atta), or simply آٹا (atta). The word گندم (gandum) means wheat, and آٹا means flour. When people say whole wheat flour in Urdu, they usually mean مکمل گندم کا آٹا, flour ground from the complete grain, including the bran.

Here are the common terms you will see on packs, in recipes and at the chakki:

Knowing these words makes it easier to read labels and compare products: atta is the whole grain flour for daily roti, while maida is the refined flour used in many bakery items.

What Exactly Is Wheat Flour?

Picture a single grain of wheat. The tough outer skin is the bran, and it holds most of the fiber. Tucked at the base is the germ, a small core with vitamins, minerals and natural oils. The rest is the endosperm, the soft starchy part that becomes white flour.

Whole wheat flour brings all three parts together. Refined flour keeps only the endosperm, which gives a paler, finer powder that stores longer but loses a good share of fiber, iron and B vitamins.

In Pakistani kitchens, atta is the flour behind roti, chapati, paratha and puri. It also works in bread, biscuits, pancakes and cakes.

Why Whole Wheat Deserves a Place in Your Kitchen

Steadier Energy: Fiber slows digestion, so energy is released gradually rather than in a quick spike.

Digestive Comfort: The bran adds bulk that helps food move along and feeds the friendly bacteria in your gut.

Linked With Heart Health: Whole-grain eating patterns are associated with better cholesterol, blood pressure and blood sugar markers.

More Nutrition Per Bite: Iron, magnesium, B vitamins and plant protein stay in the flour when the outer layers are not stripped away.

Better Fullness: A whole wheat roti keeps you satisfied for longer, which helps with portion control.

For more everyday fiber-rich choices, browse the ChiltanPure fiber rich food collection.

This guide is for general education. If you live with diabetes, kidney concerns or any medical condition, speak to your doctor or dietitian before changing your staple foods.

Know Your Wheat: Types and Their Best Uses

ChiltanPure offers each of these types, so you can compare them side by side in the range below.

Regular Whole Wheat Flour: The dependable everyday option for soft rotis, parathas and simple baking.

Whole Wheat Grain (Gandum): The unmilled grain, for anyone who likes grinding fresh flour at home or at a neighbourhood chakki.

Black Wheat Flour (Kali Gandum): A dark, pigmented variety with an earthy, slightly nutty flavor. It is naturally richer in antioxidant pigments and tends to be higher in protein and fiber than ordinary wheat. Research on it is still growing, so think of it as a nutritious variety, not a miracle food. Blending it with regular atta is the easiest way to get used to the taste.

Sprouted Wheat Flour: Made from grain that is soaked and allowed to germinate before drying and grinding. Sprouting can reduce natural compounds that block mineral absorption and may make the flour easier to digest for some people. Results differ from person to person, so try a small amount first.

Paigambari Wheat Flour: A finely milled flour made from carefully selected wheat grains. It has a soft texture and a high fiber content, and suits daily roti, paratha and bread.

Vital Wheat Gluten: Concentrated wheat protein. A small amount strengthens dough, helps bread rise higher and gives a pleasant chew. It is also the base ingredient for homemade seitan, a plant-based meat alternative.

How to Make Soft Rotis at Home

1. Add your atta to a wide bowl with a pinch of salt.

2. Pour in lukewarm water slowly. As a starting point, use about 60 to 70 g of water for every 100 g of atta, then adjust until the dough is soft and not sticky. Whole wheat drinks more water than refined flour, and black wheat needs a little extra.

3. Knead for five to eight minutes until the dough feels smooth and springy.

4. Cover the dough and let it rest for at least fifteen minutes. Resting relaxes the gluten and makes rolling easy.

5. Roll into even rounds and cook on a properly hot tawa.

6. Puff the roti on an open flame or with a light press, then brush with desi ghee if you like.

7. Stack finished rotis in a cloth-lined container to trap steam and keep them tender.

Common Mistakes To Avoid: Using too little water, cutting the kneading short, skipping the rest time, and cooking on a lukewarm tawa.

These steps work well with ChiltanPure Wheat Flour (gandum ka atta) for everyday rotis.

Beyond Roti: Other Ways to Use Wheat Flour

Parathas: Work a little oil or ghee into the dough, fold or layer it, and cook on medium heat until golden and flaky.

Bread: Whole wheat bread is denser than white bread. To lift the crumb, add a small amount of vital wheat gluten, such as ChiltanPure Vital Wheat Gluten Flour, and give the dough enough time to rise.

Cookies and Cakes: Swap half the refined flour for whole wheat at first, then raise the share as you get comfortable.

Snacks: Mathri, namak para, pancakes and wheat halwa all turn out well with atta.

Thickening: A spoonful of whole wheat flour can add body to curries and soups.

Storing Wheat Flour the Right Way

Whole grain flour contains natural oils that give it flavor and nutrition, but those same oils can turn stale sooner than the oils in white flour. A few habits protect your flour:

• Use an airtight jar or container.

• Keep it somewhere cool, dry and out of sunlight.

• In hot or humid weather, store it in the fridge or freezer.

• Scoop with a dry spoon so moisture never gets in.

• Seal the container firmly after each use. Flour without chemical preservatives can attract tiny insects if left open, which is why good storage matters more, not less.

A Simple Checklist for Buying Good Atta

• The label says whole wheat or whole grain.

• The packing or milling date is recent.

• The pack is sealed and clean.

• There are no unnecessary additives if you prefer simple food.

• The flour type matches your cooking: daily atta for roti, speciality flours for variety.

• You start with a small pack when trying something new.

ChiltanPure Wheat Range

ChiltanPure is a Pakistani brand focused on natural food and wellness products, based in Quetta. Below is our wheat collection and who each product suits.

Wheat Flour (Gandum Ka Atta), 1kg

ChiltanPure's everyday whole wheat atta is made for families who cook roti or paratha daily. It is ground from whole wheat into a soft, smooth flour, so the bran, germ and endosperm all stay in. It is made without additives or preservatives, and its natural fiber supports steady energy and fullness after meals. The pack is sealed hygienically to keep the flour fresh.

What Makes It Useful:

• Easy To Work With: Start with 60 to 70 g of lukewarm water per 100 g of atta, knead for five to eight minutes and rest the dough for fifteen minutes for soft rotis.

• Flexible Base Flour: Blend it with Black Wheat or Sprouted Wheat when you want a new flavor without changing your routine.

• Baking Friendly: Replace half the refined flour in cookies and cakes with this atta, then increase the share slowly.

Best For: Daily rotis, parathas, bread and baking

Whole Wheat Grain (Gandum), 1kg

Buy whole wheat grain when you want to decide how and when your flour is made. The grain is sold unmilled, so you can take it to your neighbourhood chakki or grind it at home. Freshly ground flour has a stronger aroma and flavor than flour that has sat on a shelf. Whole grain is also a practical choice for families who buy in bulk and cook with atta every day.

What Makes It Useful:

• Fresher Flour: Whole grain keeps its natural oils protected until you grind it, so grind in small batches and use the flour soon.

• Your Choice of Texture: Ask the chakki for a fine grind for roti or a slightly coarser grind for rustic bread.

• Before Grinding: Sort and clean the grain, and dry it well if it feels damp.

Best For: Fresh grinding at home or at a local chakki

Black Wheat Flour (Kali Gandum Aata), 1kg

Black wheat flour is a dark, pigmented whole wheat with a nutty, lightly sweet taste. ChiltanPure Black Wheat Flour is stone-ground and preservative-free, and its deep color comes from natural plant pigments called anthocyanins. Black wheat tends to be higher in fiber and protein than ordinary wheat, though research on it is still growing, so treat it as a nutritious variety rather than a cure-all. It is used like regular atta for chapatis, parathas and baking, with a stronger flavor.

What Makes It Useful:

• Needs A Little More Water: The extra bran absorbs more liquid, so add a little more water than you would for regular atta, add it gradually, and knead for five to seven minutes.

• Easy First Step: If your family is new to it, begin with half black wheat and half regular atta.

• Color Note: Rotis will look darker and slightly browner than usual. That is normal and comes from the grain itself.

• Storage: In warm weather, refrigerate it and use it within three to four months.

Best For: Antioxidant-conscious eating, chapatis, parathas and baking

Sprouted Wheat Flour (Ankur Shuda Gandum Ka Aata), 500g

Sprouted wheat flour is milled from wheat that has been soaked and allowed to germinate before it is dried and ground. Sprouting can reduce natural compounds that block mineral absorption, and some people find the flour gentler on the stomach. It still carries the fiber, vitamins and minerals of whole wheat. Experiences differ from person to person, so it makes sense to try it in small amounts first.

What Makes It Useful:

• Start Small: Mix a small amount into your regular atta, then increase the share gradually as you get used to it.

• Dough Feel: Sprouted flour can behave a little differently from regular atta, so add water gradually and judge by the feel of the dough.

• Versatile: It can be used in roti, bread, pancakes and other baked treats.

• Storage: Keep it airtight and cool, and refrigerate it in warm weather.

Best For: People who want to try sprouted flour in roti, bread and pancakes

Paigambari Wheat Flour, 1kg

ChiltanPure Paigambari wheat flour (پیغامبری گندم کا آٹا) is a finely milled flour made from carefully selected wheat grains. It is freshly milled and has a soft texture that suits daily baking and cooking. Its high fiber content and essential nutrients make it a wholesome choice for roti, paratha, bread and other traditional recipes. It is a good fit for households that want soft, consistent results in everyday meals.

What Makes It Useful:

• Smooth Dough: Add water gradually, knead until smooth and rest the dough before rolling.

• Simple Bread: Use it in loaves and rolls, and add a little vital wheat gluten if you want a taller rise.

• Everyday Versatility: Use it for roti, paratha and other traditional recipes.

Best For: Families who want a fine, soft flour for everyday bread, roti and paratha

Vital Wheat Gluten Flour (Bread Improver), 500g

Vital wheat gluten is a concentrated wheat protein used as a baking helper. A small amount gives dough more stretch, rise and chew, which helps whole wheat bread turn out softer and taller. It goes well in pizza dough, bagels, rolls and loaves. It is also the base for homemade seitan, a plant-based meat alternative.

What Makes It Useful:

• How Much To Use: As a starting point, add about 1 tablespoon per cup (roughly 120 g) of whole wheat flour, and go up to 2 tablespoons for heavier loaves. Follow your recipe, because too much makes bread tough.

• Not For Daily Roti: It is a baking helper, not a replacement for atta.

• Give It Time: Let bread dough rise fully, since whole wheat with added gluten needs proper proofing.

• Note: It is concentrated gluten, so it is strictly not suitable for celiac disease or gluten sensitivity.

Best For: Home bakers, whole wheat bread lovers and seitan makers

Explore everything in one place in our Flour collection.

Which ChiltanPure Flour Should I Try First?

Start with our regular Wheat Flour for daily cooking. Then blend in a little Black Wheat or Sprouted Wheat for variety, and bring in Vital Wheat Gluten only when you bake bread.

What Buyers Say About Wheat Flour

These are real reviews from buyers of wheat flour. They describe individual kitchen experiences, and results can vary with your recipe, water and kneading.

Fresh, Clean And Well Packed: One five-star buyer described the flour as fresh, clean and well packed, and mentioned fast delivery. The review came with a video of the packs.

Soft Rotis And Smooth Dough: Another buyer called the flour super fresh with a fine texture. They said their rotis come out soft and fluffy and stay fresh for hours, and that the dough mixes easily, does not turn sticky and stays smooth every time.

Good Results In Bread And Baking: A first-time buyer used it in a bread machine, mixing half wheat and half white flour. They made Italian bread, raisin bread and banana bread, called it the best bread they had eaten, and said the loaves freeze well. Another buyer called it their favorite wheat flour, praising the rise, freshness and texture for all their baking.

An Everyday Flour For The Whole Kitchen: One buyer who is diabetic and includes whole grains in their diet said this is the only flour they use. They said it makes baking easy and that it sticks well to fried foods, such as chicken, when frying. This is one person's experience and not medical advice, so check with your doctor or dietitian about your own diet.

Getting similar results at home

• Check the packing date and choose a sealed pack.

• Add water gradually, knead until the dough is smooth and let it rest before rolling.

• For bread, start with half wheat and half white flour, then raise the wheat share as you get comfortable.

• Store the flour airtight in a cool, dry place.

Conclusion

The best wheat flour is the one that fits your recipes, your family and your budget, and that reaches you fresh. Begin with a good whole wheat atta, learn the right balance of water and kneading, and then explore speciality flours such as ChiltanPure Black Wheat or Sprouted Wheat at your own pace. Keep everything sealed and stored well, and your rotis and breads will show the difference.

Frequently Asked Questions

What is wheat flour in Urdu?

Wheat flour in Urdu is گندم کا آٹا (gandum ka atta). Whole wheat flour is called مکمل گندم کا آٹا, while refined flour is میدہ (maida).

What is the difference between wheat flour and atta?

Atta is the South Asian name for whole wheat flour. It is ground from the complete kernel, while maida is refined and made only from the starchy center.

Is whole wheat flour better than white flour?

For most people, yes. It keeps more fiber, iron, B vitamins and minerals, and whole grain eating patterns are commonly linked with better long-term health.

Why do my rotis turn hard?

Usually the dough had too little water, was not kneaded long enough, was not rested, or was cooked on a tawa that was not hot enough.

How long does wheat flour stay fresh?

A few months is typical when it is stored airtight in a cool, dry spot. In hot or humid weather, keep it in the fridge. Always look at the packing date when you buy.

What is black wheat flour used for?

It is used like regular atta for chapatis, parathas and baking. It has a stronger flavor and darker color. A half and half blend with normal atta is a gentle way to start. You can try ChiltanPure Black Wheat Flour.

What is sprouted wheat flour, and is it easier to digest?

It is flour made from grain that has germinated before milling. Some people find it gentler, but experiences vary, so try a small amount first. See ChiltanPure Sprouted Wheat Flour.

Is vital wheat gluten the same as regular flour?

No. It is a concentrated protein used in small amounts to improve bread or to make seitan. It is not meant for everyday roti. See ChiltanPure Vital Wheat Gluten Flour.

Can people with celiac disease eat these flours?

No. Every wheat flour listed here contains gluten, including black wheat, sprouted wheat and vital wheat gluten.

How do I keep natural flour free from insects?

Flour without chemical preservatives can attract pests in warm or damp conditions. A tightly sealed container kept somewhere cool and dry, or in the fridge, helps prevent this. See the storage section above for full tips.

Where can I buy fresh atta in Pakistan?

Look for sealed packs with a recent packing date. You can order from the ChiltanPure Flour collection.

گندم کا آٹا: مکمل گائیڈ

گندم کا آٹا گندم کے دانے کو پیس کر بنایا جاتا ہے۔ جب پورا دانہ پیسا جائے، یعنی چوکر، جرثومہ (germ) اور اندرونی نشاستہ دار حصہ تینوں شامل ہوں، تو اسے مکمل گندم کا آٹا کہتے ہیں۔ پاکستان میں اسے عام طور پر آٹا یا گندم کا آٹا کہا جاتا ہے۔ میدہ صرف دانے کے اندرونی نشاستہ دار حصے سے بنتا ہے، اس لیے اس میں فائبر، آئرن اور بی وٹامنز نسبتاً کم ہوتے ہیں۔

مکمل گندم کے آٹے کے فوائد

• دیرپا توانائی: فائبر ہاضمے کو آہستہ کرتا ہے، اس لیے توانائی آہستہ آہستہ ملتی ہے۔
• ہاضمے میں سہولت: چوکر کھانے کو آگے بڑھانے میں مدد دیتا ہے اور پیٹ کے مفید بیکٹیریا کی غذا بنتا ہے۔
• دل کی صحت سے تعلق: پورے اناج والی غذا کو کولیسٹرول، بلڈ پریشر اور بلڈ شوگر کے بہتر اشاریوں سے جوڑا جاتا ہے۔
• زیادہ غذائیت: آئرن، میگنیشیم، بی وٹامنز اور نباتاتی پروٹین آٹے میں برقرار رہتے ہیں۔
• پیٹ بھرا رہنے کا احساس: مکمل گندم کی روٹی زیادہ دیر تک پیٹ بھرا رکھتی ہے۔

یہ معلومات صرف عمومی آگاہی کے لیے ہیں۔ اگر آپ کو ذیابیطس، گردوں کا مسئلہ یا کوئی اور بیماری ہے تو خوراک بدلنے سے پہلے اپنے ڈاکٹر یا ماہرِ غذائیت سے مشورہ کریں۔

گندم کے آٹے کی اقسام

• عام مکمل گندم کا آٹا: روزانہ کی نرم روٹی، پراٹھے اور سادہ بیکنگ کے لیے۔
• سالم گندم: بغیر پسا ہوا دانہ، جسے آپ گھر پر یا اپنی محلے کی چکی سے تازہ پسوا سکتے ہیں۔
• کالی گندم کا آٹا: گہرے رنگ اور ہلکے میٹھے، مغزی ذائقے والا آٹا۔ اس کا رنگ قدرتی نباتاتی رنگدار مادوں (anthocyanins) سے آتا ہے۔ اس پر تحقیق ابھی جاری ہے، اس لیے اسے ایک غذائیت بخش قسم سمجھیں، کوئی معجزاتی غذا نہیں۔ شروع میں آدھا کالی گندم اور آدھا عام آٹا ملانا آسان طریقہ ہے۔
• انکر شدہ گندم کا آٹا: ایسی گندم سے بنتا ہے جسے بھگو کر اگنے دیا جائے، پھر خشک کر کے پیسا جائے۔ کچھ لوگ اسے ہاضمے کے لیے ہلکا محسوس کرتے ہیں، لیکن ہر شخص کا تجربہ مختلف ہوتا ہے، اس لیے پہلے تھوڑی مقدار آزمائیں۔
• پیغامبری گندم کا آٹا: باریک پسا ہوا، نرم ساخت والا آٹا جو احتیاط سے منتخب کی گئی گندم سے بنتا ہے۔
• وائٹل ویٹ گلوٹین: گندم کی مرتکز پروٹین، جو بریڈ کو زیادہ پھولنے اور لچکدار بنانے میں مدد دیتی ہے۔ یہ روزمرہ آٹے کا متبادل نہیں ہے۔

نرم روٹی بنانے کا طریقہ

1. ایک چوڑے برتن میں آٹا اور چٹکی بھر نمک ڈالیں۔
2. نیم گرم پانی آہستہ آہستہ ملائیں۔ ابتدا میں تقریباً 100 گرام آٹے میں 60 سے 70 گرام پانی استعمال کریں، پھر آٹا نرم اور غیر چپچپا ہونے تک مقدار ایڈجسٹ کریں۔ کالی گندم کو تھوڑا زیادہ پانی چاہیے ہوتا ہے۔
3. پانچ سے آٹھ منٹ تک گوندھیں، یہاں تک کہ آٹا ہموار اور لچکدار ہو جائے۔
4. آٹے کو ڈھانپ کر کم از کم پندرہ منٹ آرام کرنے دیں۔
5. یکساں پیڑے بنا کر بیلیں اور اچھی طرح گرم توے پر پکائیں۔
6. کھلی آنچ پر یا ہلکا سا دبا کر روٹی پھلائیں، اور چاہیں تو گھی لگائیں۔
7. تیار روٹیاں کپڑے میں لپیٹ کر یا کپڑا بچھے ڈبے میں رکھیں تاکہ بھاپ سے نرم رہیں۔

عام غلطیاں: پانی کم ڈالنا، گوندھنے میں جلدی کرنا، آٹے کو آرام نہ دینا، اور ٹھنڈے توے پر روٹی ڈالنا۔

آٹا محفوظ رکھنے کا طریقہ

• آٹا ہوا بند ڈبے میں رکھیں۔
• اسے ٹھنڈی، خشک اور دھوپ سے دور جگہ پر رکھیں۔
• گرم اور مرطوب موسم میں فریج یا فریزر میں رکھنا بہتر ہے۔
• ہمیشہ خشک چمچ استعمال کریں تاکہ نمی نہ پہنچے۔
• ہر بار استعمال کے بعد ڈبہ اچھی طرح بند کریں۔ بغیر کیمیائی preservatives والا آٹا کھلا رہ جائے تو اس میں کیڑے لگ سکتے ہیں۔

اچھا آٹا خریدتے وقت کیا دیکھیں

• پیکٹ پر مکمل گندم (whole wheat) لکھا ہو۔
• پیکنگ یا پسائی کی تاریخ حالیہ ہو۔
• پیکٹ بند اور صاف ہو۔
• غیر ضروری اجزا شامل نہ ہوں۔
• آٹے کی قسم آپ کے استعمال کے مطابق ہو۔
• کوئی نئی قسم پہلی بار لے رہے ہوں تو چھوٹا پیک خریدیں۔

چلتن پیور کی گندم رینج

چلتن پیور (ChiltanPure) کوئٹہ میں قائم ایک پاکستانی برانڈ ہے جو قدرتی خوراک اور ویلنیس مصنوعات پر توجہ دیتا ہے۔ ہماری گندم کی رینج یہ ہے:

• چلتن پیور گندم کا آٹا (1 کلو): روزانہ کی روٹی، پراٹھے، بریڈ اور بیکنگ کے لیے۔ اضافی اجزا اور preservatives کے بغیر، اور فائبر سے بھرپور۔
• چلتن پیور سالم گندم (1 کلو): ان کے لیے جو گندم اپنی چکی سے تازہ پسوانا چاہتے ہیں۔
• چلتن پیور کالی گندم کا آٹا (1 کلو): پتھر کی چکی میں پسا ہوا، بغیر preservatives، گہرے رنگ اور مغزی ذائقے کے ساتھ۔ گرم موسم میں فریج میں رکھیں اور تین سے چار ماہ میں استعمال کریں۔
• چلتن پیور انکر شدہ گندم کا آٹا (500 گرام): روٹی، بریڈ اور پین کیکس کے لیے، ان کے لیے جو انکر شدہ آٹا آزمانا چاہتے ہیں۔
• چلتن پیور پیغامبری گندم کا آٹا (1 کلو): باریک پسا ہوا، نرم ساخت والا آٹا جو احتیاط سے منتخب کی گئی گندم سے بنتا ہے۔ روٹی، پراٹھے اور بریڈ کے لیے موزوں ہے۔
• چلتن پیور وائٹل ویٹ گلوٹین فلور (500 گرام): بریڈ بنانے والوں کے لیے۔ ابتدا میں ایک کپ مکمل گندم کے آٹے (تقریباً 120 گرام) میں ایک چمچ ملائیں، اور بھاری بریڈ کے لیے دو چمچ تک جا سکتے ہیں۔ زیادہ مقدار سے بریڈ سخت ہو جاتی ہے۔

سب سے پہلے روزمرہ کے لیے چلتن پیور گندم کا آٹا آزمائیں، پھر تنوع کے لیے تھوڑی کالی گندم یا انکر شدہ گندم ملائیں۔ وائٹل ویٹ گلوٹین صرف بریڈ بناتے وقت استعمال کریں۔

عام سوالات

گندم کے آٹے کو انگریزی میں کیا کہتے ہیں؟ گندم کا آٹا انگریزی میں wheat flour کہلاتا ہے، اور مکمل گندم کا آٹا whole wheat flour۔

آٹے اور میدے میں کیا فرق ہے؟ آٹا پورے دانے سے بنتا ہے، جبکہ میدہ صرف اندرونی نشاستہ دار حصے سے۔

میری روٹی سخت کیوں ہو جاتی ہے؟ عموماً پانی کم ہونے، کم گوندھنے، آٹے کو آرام نہ دینے یا توے کے کم گرم ہونے کی وجہ سے۔

کیا سیلیک (celiac) بیماری والے یہ آٹا کھا سکتے ہیں؟ نہیں۔ اس گائیڈ میں شامل تمام آٹوں میں گلوٹین ہوتا ہے، جن میں کالی گندم، انکر شدہ گندم اور وائٹل ویٹ گلوٹین بھی شامل ہیں۔

آٹے میں کیڑے کیوں لگ جاتے ہیں؟ گرم یا مرطوب موسم میں، خاص طور پر بغیر کیمیائی preservatives والے آٹے میں۔ ہوا بند ڈبے اور ٹھنڈی خشک جگہ یا فریج میں رکھنے سے اس سے بچاؤ میں مدد ملتی ہے۔

آخری بات

بہترین آٹا وہ ہے جو آپ کی ترکیبوں، آپ کے خاندان اور آپ کے بجٹ کے مطابق ہو اور تازہ حالت میں آپ تک پہنچے۔ اچھے مکمل گندم کے آٹے سے شروع کریں، پانی اور گوندھنے کا توازن سیکھیں، پھر اپنی رفتار سے خاص اقسام آزمائیں۔

Wheat Flour / (گندم کا آٹا) / Gandum Ka Atta - 1kg

ADD TO CART

Black Wheat Flour / کالی گندم آٹا / Kali Gandum Aata / 1kg

ADD TO CART

Sprouted Wheat Flour / انکُر شدہ گندم کا آٹا / Ankur Shuda Gandum Ka Aata

ADD TO CART

Paigambari Wheat Flour / پیغامبری گندم کا آٹا / Paigambari Gandum Ka Aata / Gross Weight 1KG

ADD TO CART

Wheat Gluten / Vital Wheat Gluten Flour / Bread Improver

ADD TO CART

Whole Organic Wheat / گندم / Gross Weight 1kg

ADD TO CART

Desi Ghee (دیسی گھی) | Clarified Butter | CHILTAN PURE

ADD TO CART

Namak Paray / نمک پارے

ADD TO CART