

Specially milled for tandoor work. The dough holds on the tandoor wall, puffs evenly, and stays soft on the plate. Higher water absorption means better yield per bag — something every restaurant owner counts.
Sticks to the wall, puffs full, comes off clean.
The elasticity to stretch thin without tearing.
Strength for the big, paper-thin breads of the region.
Behaves the same at 50 rotis or 5,000.
A tandoor punishes ordinary atta: the dough slides off the wall, tears when slapped thin, or turns leathery on the plate. Tandoori atta is milled to a different spec — stronger gluten, higher water absorption, and granulation tuned for high-heat, fast baking. Also supplied to the trade under our Ramraja Bhog brand.
Bulk rates, dealership terms and batch test reports — one message away.
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