Flour, or “aata” in Hindi, is a fundamental ingredient in cuisines around the world, essential for baking bread, making pastries, and preparing a variety of dishes. Derived from grinding grains like wheat, rice, or maize, flour comes in different types and textures, each suited to specific culinary purposes. In Indian households, wheat flour (aata) holds a central place, used to create chapatis, parathas, and other traditional breads that are staples of daily meals. Its versatility extends beyond bread-making, serving as a base for desserts like halwa or as a thickening agent in gravies and soups. The quality of flour, influenced by factors such as grain variety and milling process, greatly impacts the texture and flavor of dishes, making it a crucial element in both home kitchens and professional cooking.