aate

Aate, also spelled atta or aata, is a finely milled whole wheat flour widely used in South Asian cuisine. In Hindi and Urdu, the noun आटा (aata/atta) denotes flour, with आटे (aate) functioning as the plural or oblique form. Aate refers to flour ground from the whole wheat kernel, including bran and germ, as opposed to refined flours such as maida (white flour).

Production and characteristics: Aate is produced by milling whole wheat either in traditional stone mills (chakki) or modern roller mills. The result is a medium-fine, light brown flour that retains most of the wheat’s bran and nutrients. Its particle size and mineral content can vary by wheat variety and milling method. Gluten is present, providing dough with elasticity suitable for rolling into flatbreads rather than for bread that requires long fermentation.

Uses: Aate is the primary flour for unleavened flatbreads in the region, including chapati, roti, and paratha. It is also used in certain dough-based dishes and can be mixed with other flours to create different textures or nutritional profiles.

Nutrition and storage: Being a whole wheat flour, aate is higher in dietary fiber, B vitamins, and minerals compared with refined flours. It has a shorter shelf life if stored at warm temperatures due to the oil in the bran; it is best kept in a cool, dry place and, in hot climates, refrigerated or frozen for longer storage.

See also: Maida, Chakki atta, Whole wheat flour, Wheat gluten.