This Indian-style whole-wheat flour milled to a fine, soft powder is used in chaptis, pooris and other traditional flatbreads. You can purchase atta from Indian markets, or mix equal amounts of whole-wheat flour and white flour together and use that mixture in its place. Western-style whole-wheat flour is a poor substitute for atta, since it is usually higher in gluten and always a much coarser grind. This makes for a very heavy bread in Indian-style recipes. A blend of whole-wheat and white flour works well in place of soft atta flour.