Ata and maida are both wheat flours, but their key distinction lies in the wheat variety and processing methods. Ata is whole wheat flour, retaining the bran, germ, and endosperm, making it richer in fiber and nutrients. Its earthy flavor and coarse texture are ideal for chapatis and rustic bread. On the other hand, maida is refined wheat flour, stripped of bran and germ, resulting in a finer texture. Though it lacks the nutritional punch of ata, maida's smooth consistency makes it suitable for pastries, cakes, and delicate pastas. Choosing between them depends on the desired taste, texture, and nutritional content in your culinary creation. See more at: Difference Between Ata and Maida