Flours for Roti

The flours most commonly used for rotis are maida, an allpurpose plain white flour, and atta, a mix of whole wheat and plain white flours. Other flours are made from pulses such as bengal gram or chickpeas (besan flour), mung beans (mung flour) and urad dal (urad flour) amongst others. These are used regionally, depending where they are grown.