Organic Sprouted Wheat Flour (Sprouted Atta)
₹ 160.00
Dhatu Organics Organic Sprouted Wheat Flour is a whole wheat atta made from organic wheat that we sprout, dry gently and mill, keeping the bran, germ and endosperm. Sprouted whe... Read more ↓
100% Organic
No Additives
Free Delivery ₹749+
Ingredients information coming soon. Contact us at info@dhatuorganics.com for details.
Detailed nutrition facts coming soon. Contact us at info@dhatuorganics.com for specifics.
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Choose Your Pack
Dhatu Organics Organic Sprouted Wheat Flour is a whole wheat atta made from organic wheat that we sprout, dry gently and mill, keeping the bran, germ and endosperm. Sprouted wheat flour (sometimes called sprouted atta) has a mildly sweet, nutty taste and makes soft chapatis, parathas and puris, and it can replace regular atta one for one.
What is sprouted wheat flour?
Sprouted wheat flour is made from whole wheat grains that are soaked until they just begin to germinate, then dried and milled. As the grain sprouts, its own enzymes become active: they reduce phytic acid (a natural compound that binds minerals) and break down a little of the starch, which is why the flour tastes slightly sweet. It is still a wheat flour and still contains gluten.
Sprouted wheat flour vs regular atta
| Sprouted wheat flour | Regular whole wheat atta | |
|---|---|---|
| How it is made | Wheat is soaked, sprouted, dried, then milled | Wheat is cleaned and milled directly |
| Taste | Mildly sweet and nutty | Classic wheat flavour |
| Phytic acid | Reduced by sprouting | Not reduced |
| Gluten | Contains gluten | Contains gluten |
| Use | 1:1 in rotis, parathas, puris and baking | Rotis, parathas, puris |
Looking for regular atta? Try our stone-ground organic whole wheat atta or khapli (emmer) atta.
How we make our sprouted wheat flour
- Organic wheat: certified organic whole wheat, cleaned and graded.
- Soaked and sprouted: the grains are soaked and left to sprout.
- Gently dried: the sprouted wheat is dried at a low temperature.
- Milled whole: nothing is sifted out, so you get 100% whole grain atta.
Nutrition (per 100g)
- Protein: about 14g
- Dietary fibre: about 11g
- Iron: 4mg · Zinc: 3mg · Magnesium: 138mg
- 100% whole grain, with bran, germ and endosperm intact
How to use sprouted wheat flour
- Rotis and phulkas: use instead of regular atta. Knead with slightly more water and rest the dough for 20 minutes before rolling.
- Parathas, puris and naan: works in all your usual recipes.
- Baking: blend with other flours for bread, muffins and pancakes.
Which pack should I buy?
The flour is the same in every size: 500g to try it, 1kg or 2kg for regular use, and 5kg for the best value.
Frequently asked questions
Is sprouted wheat flour gluten-free?
No. Sprouted wheat still contains gluten, so it is not suitable for people with coeliac disease or anyone avoiding gluten. For gluten-free options, see our gluten-free flours.
Does it make softer rotis?
Many families find sprouted wheat rotis soft and that they stay soft for longer. Use a little more water than usual and let the dough rest before rolling.
Why does it taste slightly sweet?
During sprouting, the grain's own enzymes turn a little of the starch into natural sugars, which gives the flour a mildly sweet, nutty flavour.
How should I store it?
Sprouted flour keeps best airtight in a cool, dry place. Use it within about 3 months of opening, and refrigerate it in hot months.
Explore more sprouted flours, including our bestselling sprouted ragi flour.