Pillsbury

The Pillsbury name began with flour milling in the United States, and in India it has become a familiar atta brand, found in kitchens from Delhi to Bengaluru. Its chakki atta is milled to the texture Indian cooks expect for daily rotis, with the bran left in and a soft, pliable feel once kneaded.

We carry Pillsbury in our chapati atta collection and in multigrain atta, both part of wheat flour in the atta and flour department. The chakki atta comes in sizes from a small trial bag to a large family sack, and the multigrain version blends wheat with other grains for extra texture.

North Indian and Pakistani households knead chakki atta into soft dough for chapatis, phulkas and tawa rotis, and roll it thicker for aloo, gobi and mooli parathas. It also makes puris for a Sunday breakfast and methi thepla for travelling. Multigrain atta gives a darker, denser roti that holds well in a lunchbox, and many cooks mix it half and half with plain chakki atta for a softer result.

Atta keeps best in a sealed container in a cool, dry cupboard. Whole wheat flour contains the germ, so it slowly loses freshness, and a sack is best used within a few months of opening. Rest kneaded dough for twenty minutes under a damp cloth before rolling for softer rotis. To compare, browse the Aashirvaad shelf and our steamed wheat flour.