Frequently Asked Questions

What does atta mean?

In the Indian language of Hindi, atta refers to whole wheat flour. However, colloquially it refers to any flour used to make Indian flatbreads, like chapatis (or rotis), parathas (stuffed flatbreads), and puris (fried breads). The chapatis made from Metta Atta can be used as tortillas, wraps, and soft tacos that are gluten, corn, and soy free.

How can I be sure Metta Atta is 100% gluten-free?

Metta Atta has been tested to ensure it meets the FDA gluten-free standard of less than 20ppm (parts per million) of gluten. Metta Atta is also manufactured in a dedicated, gluten-free facility.

What is the best way to store Metta Atta?

It is recommended that you store Metta Atta in an airtight container in an air-conditioned, cool environment with temperatures between 65 to 75.

Can I store the flour in a freezer or a refrigerator?

Yes, you can. It will last the longest this way, particularly if you intend on keeping it for several months.

Will the flatbreads with Metta Atta be exactly like the wheat based chapatis and tortillas?

When working with gluten-free flour for the first time, manage your expectations. It will never be exactly like the wheat-based flatbreads, but once you get accustomed to using this atta, the flatbreads will come very close to the wheat-like look, texture, and taste. Have patience with yourself and keep practicing making the flatbreads. For further tips, watch these videos…

Making Dough with Metta Atta

https://youtu.be/nsTIk2jy2So

Making Flatbreads with Metta Atta

https://youtu.be/Hjo5RY0JAhY

Making Flatbreads with Metta Atta Using a Tortilla Press

https://youtu.be/UcY95–EOt4

What should I do if the dough is too sticky and breaks when rolling?

Add a little dry flour and knead the dough. Keep adding a little dry flour and kneading until the dough is smooth and pliable.

What should I do if the dough is hard and the flatbread is stiff and dry?

If the dough is hard, it probably needs a little more water and/ or a little more oil to soften it. Add water a little at a time because gluten-free flours are quite sensitive to moisture content.

If you have any other questions not addressed here, please write to us here and we will respond promptly.

Thank you and happy rolling!