Atta is Indian whole wheat flour used to make flatbread such as chapati, roti, paratha or puri. Traditionally fresh Atta were prepared at home by grinding wheat in homemade stone grinder known as Chakki. Atta has high fiber content due to high bran and also has high in gluten thus its doughs can be strong and rolled out very thin.

Atta consist of all parts of wheat grain. It has bran, which contains fiber and other nutrients (vitamins B, iron, magnesium, and phytochemicals), endosperm, which contains carbohydrate, and germ, which consist of vitamin E and polyunsaturated fat, remain. Atta is considered healthier than Maida, which has endosperm only, thus rich in carbohydrate.

Atta is a type of whole meal flour or pulverized whole wheat, that is used in Indian chapati, puri, phulka, tandoori roti, and north Indian parotta.

Atta or wheat flour is a basic, milled flour made from whole wheat grains. It's a combination of the germ, endosperm and bran of wheat grains.

Whole common wheat (Triticum aestivum) is used commonly to make atta, has high gluten content which provides elasticity, so dough made out of atta flour is strong and can be rolled into thin sheets.