High-protein atta vs. regular atta

Protein flour vs. regular atta, side by side

Portion note: both columns use the same portion, 34g of dry flour (¼ cup), roughly one roti. Roll a bigger roti and both numbers rise together; the ratio doesn't change. Nutrition is from our Nutrition Facts label; protein per roti varies with serving size & recipe. Regular atta brands vary; check the label on your own bag and compare per 100g.

Rounding: USDA figures are per 100g, multiplied by 0.34 and shown to the nearest 0.1g, 1mg or 1 calorie (so 13.2g protein × 0.34 = 4.49 → ~4.5g protein; 340 kcal × 0.34 = 115.6 → ~116). Atta Boys figures are shown as the label prints them, which follows Nutrition Facts rounding rules (whole grams; "up to 40g protein per 100g" is 14g protein ÷ 34g, scaled). Our label is a database analysis of the recipe's ingredients using USDA data, not a laboratory assay of the finished flour; see Sources.

What changes

The protein, and where it comes from. Regular atta gets its ~13.2g of protein per 100g from the wheat itself. Atta Boys keeps the whole wheat flour and adds soy protein isolate (a plant protein made from soybeans) and wheat gluten, which is wheat's own protein, concentrated. Together they take the flour to up to 40g of protein per 100g, or 14g of protein in the 34g serving.

Calories, barely. Per 34g of flour, regular whole-wheat flour is about 116 calories by the USDA reference; Atta Boys is 120 calories. The extra protein displaces some starch rather than adding on top of it, which is why carbohydrate drops from ~24.5g to 15g per serving.

Fibre, a little lower. Regular whole-wheat flour carries ~3.6g of fibre per 34g; Atta Boys carries 2g of fibre. Part of the wheat in each serving is replaced by the protein ingredients, and those bring protein rather than fibre.

Sodium, because of the salt. Whole wheat flour has almost no sodium (~1mg per 34g). Atta Boys lists salt as an ingredient, and that is where its 220mg of sodium per 34g serving comes from. If you normally salt your dough, account for it.

The allergen line. Regular atta is wheat only. Atta Boys contains wheat and soy, and may contain milk and sesame. More in the limitations section below.

In the kitchen

We have not yet published a measured recipe: no tested water ratio, rest time or side-by-side cooking notes are on record. A recipe with tested amounts is coming, and this page will be updated with the results. The gluten mechanism above is also why we don't and can't call this gluten-free.

Limitations, and who this isn't for

• Anyone avoiding wheat, gluten or soy. Atta Boys is a wheat flour with added wheat gluten and soy protein isolate. It is not gluten-free; neither flour is, and Atta Boys has more gluten than regular atta, not less.
• Anyone with a milk or sesame allergy who isn't comfortable with a "may contain milk, sesame" statement.
• Anyone watching sodium closely. The 220mg per 34g serving comes from the salt in the recipe; regular atta has ~1mg per 34g.
• Anyone content with regular atta. It is a perfectly good flour; we grew up on it. If your protein intake is where you want it, there's nothing here you need.
• What the numbers are and aren't. The Atta Boys column is a database analysis of the recipe's ingredients, not a laboratory assay of the finished flour. The regular-atta column is the USDA reference for whole-grain wheat flour, not a test of any particular bag. We have no kitchen test results and no price comparison on record, so this page makes no claims about taste, preparation time or cost.

We're not making health, weight or medical claims here. If you have a condition or a specific dietary plan, check the label and talk to a professional.

What "milled to order" means

Most regular atta is bought off a shelf. Atta Boys is blended and bagged in small batches in our licensed kitchen in Austin, Texas after you order, then handed to USPS within 3–5 business days. Canadian orders are packed and shipped from within Canada and delivered in 3–5 business days from the day you order. Both are dry, shelf-stable flours: keep the bag sealed, cool and dry, and go by the best-by date.

Sources

• USDA FoodData Central, SR Legacy: Wheat flour, whole-grain (NDB 20080), per 100g: 13.2g protein, 340 kcal, 72.0g carbohydrate, 10.7g fibre, 2.5g fat, 2mg sodium. Scaled to 34g on this page: ~4.5g protein, ~116 calories, ~24.5g carbohydrate, ~3.6g fibre, ~0.85g fat, ~1mg sodium.
• Atta Boys Nutrition Facts label, prepared by Food Lab, Inc. (Nutrition Label Report, August 14, 2026), a database analysis of the recipe's ingredients using USDA data; not a laboratory assay of the finished flour. Per ¼ cup (34g) serving: 120 calories, 1g total fat, 220mg sodium, 15g total carbohydrate, 2g dietary fibre, 0g total sugars, 14g protein; up to 40g of protein per 100g. Ingredients: whole wheat flour, soy protein isolate, wheat gluten, salt. Contains wheat, soy; may contain milk, sesame.
• Serving math (why 34g of flour, and how to scale it to your own roti): Protein in a roti.