Flour – Can you make a porridge from wheat flour

Typical all purpose flour does not include the germ of the wheat, so if you would like to mimic the stuff from the store, you need to grind wheat without the germ (source).

By using hard white wheat and a very fine grind, I have for years made a flour that operates very like whole wheat pastry flour, which can often be substituted for all purpose flour in recipes. To make this same flour suitable for bread I add vital wheat gluten.

In theory chakki is a flour mill, and chakki atta is flour fresh from that mill. Realistically of course nothing you find on your grocery store shelves is fresh from a mill.

Atta flour is made from hard wheat, which has a high gluten content. This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. If it is hard white wheat this might explain the color, as ground white wheat doesn't look that much darker than all-purpose flour.

Like typical grocery store whole wheat flour, atta flour is coarsely ground. This may give your bread a more grainy texture (not a bad thing), and makes atta unideal for cakes, biscuits, and quick breads unless you like them with a coarse texture in the crumb. If you would like to use whole wheat for baking other than bread, whole wheat pastry flour is the usual suggestion (or grind wheat yourself to a very find grind).