Atta is whole wheat flour used to prepare Indian fresh flat breads - the soft, round rotis, hot butter naans, ghee-rich parathas and crispy puris, etc. It is also a key ingredient in certain types of snacks (like 'Mathri') and some deserts (like 'Halwa').
Multigrain atta from Pillsbury is a first-of-its-kind, a unique blend of seven grains (wheat, oats, soy, raagi, barley, channa dal and maize) that are specially blended to provide all-around health benefits.
Basic Recipe : Making Parathas : Parathas can be made with any filling of your choice (the popular ones being potato/ cauliflower/ onion), or even cooked plain with salt. The paratha dough is similar to that of roti. (Read section under Elefant Atta). Salt needs to be added for parathas, either while kneading the dough, or later, when rolling it out. Once the dough is ready, it is broken into smaller balls. The ball is then flattened to include the stuffing (salt and masalas can be mixed with the filling) and sealed again. This is carefully rolled out and cooked on medium heat on both sides with ghee. Serve hot with butter, pickles and curd.