Jau Ka Atta (Barley Flour): Uses & Prices

Jau ka atta, also called barley flour, is a traditional North Indian flour used for soft roti, porridge and multigrain parathas. In this guide we explain what jau ka atta is, how it differs from wheat atta and from jau ka sattu, how to make soft rotis, how to store the flour, and the pack sizes and prices from Nath Mills, our chakki flour mill in Tanda, Ambedkar Nagar, Uttar Pradesh.

What is jau ka atta (barley flour)?

Jau ka atta is raw barley (jau) ground into flour. Nath Mills Jau Ka Atta is chakki-milled at our mill in Rampur Kalan, Tanda. The only listed ingredient is barley (jau). There are no added preservatives.

Barley has a mild, nutty taste. The flour is a little less stretchy than wheat atta, so many homes mix it with wheat atta for everyday roti. You can also use it for porridge, multigrain paratha and simple baking.

Jau ka atta vs wheat atta

For daily wheat roti and chakki basics, see our Whole Wheat Atta (Gehu Ka Atta) guide and the Chakki Atta Guide.

Jau ka atta vs jau ka sattu

These two products look similar on the shelf but are used differently.

• Jau ka atta is raw barley flour. Use it for roti, porridge and cooking.
• Jau ka sattu is made from roasted barley and is mostly used for sattu drinks and summer coolers.

If you want the drink style, open Jau Ka Sattu. If you want roti and cooking flour, stay with jau ka atta.

Uses of jau ka atta in an Indian kitchen

• Jau ki roti: often mixed with wheat atta for soft, easy rolling.
• Jau porridge: roasted lightly in ghee, then cooked with milk or water.
• Multigrain paratha: added to paratha dough with ajwain and chopped greens.
• Baking: a part of the flour in cookies or simple bread for a nutty taste.
• Mixed atta dabba: kept with wheat atta, makka ka atta and Chawal Ka Aata for variety.

Easy jau ka atta recipes

1. Soft jau ki roti (mixed with wheat)

1. Mix jau ka atta and wheat atta in equal parts (for example 1:1). Add a pinch of salt.
2. Knead with warm water into a soft dough. Rest for 15 minutes.
3. Roll gently with dry flour for dusting and cook on a hot tawa like normal roti.
4. Finish with a little ghee if you like.

Tip: barley dough alone can crack while rolling. Mixing with wheat atta makes soft rotis that are easy for beginners.

2. Jau porridge (daliya-style)

1. Roast two to three spoons of jau ka atta in a little ghee on low heat until it smells nutty.
2. Slowly add milk or water while stirring so that no lumps form.
3. Cook until thick. Add jaggery, or salt with chopped vegetables, as you prefer.
4. Serve warm for breakfast or a light evening meal.

3. Multigrain jau paratha

1. Mix jau ka atta with wheat atta.
2. Add ajwain, chopped coriander or methi, green chilli and salt.
3. Knead with warm water. Rest for 10 minutes.
4. Roll into thick parathas and cook on the tawa with a little oil or ghee.

4. Simple baking mix

Replace a small part of the flour in cookies or plain bread dough with jau ka atta. Start with one or two spoons in a small batch so you can judge the taste and texture.

Tips for soft jau rotis

• Mix jau ka atta with wheat atta (start with 1:1).
• Knead with warm water.
• Rest the dough for 10 to 15 minutes before rolling.
• Keep the dough covered so it does not dry.
• Roll gently; do not press too hard at the edges.
• Cook on a hot tawa and serve soon after cooking.

How to choose and store jau ka atta

1. Smell: fresh jau ka atta has a clean, mild grain smell. A musty smell means it is old.
2. Colour: it should look an even cream or light beige.
3. Texture: soft flour with no hard grains.
4. Pack size: buy what your family will finish comfortably.
5. Storage: keep the pack in a cool, dry and hygienic place, away from direct sunlight, as printed on the pack. After opening, keep the flour in a clean airtight container and use a dry spoon.

Jau ka atta price at Nath Mills

Jau Ka Atta, prices as listed on nathmills.in:

The 500 g and 1 kg packs suit small families trying barley roti for the first time. The 2 kg and 5 kg packs suit large families and regular multigrain cooking.

How to order jau ka atta from Nath Mills

Nath Mills is a chakki flour mill at 129, Rampur Kalan, Tanda, Ambedkar Nagar, Uttar Pradesh 224190.

• Online: open the Jau Ka Atta page, choose your pack size and click Add to cart.
• WhatsApp or call: +91 95111 45377 or +91 73985 16177. Send the product name and pack size.
• Email: nathmills0.1@gmail.com
• Visit the mill: 129, Rampur Kalan, Tanda, Ambedkar Nagar, UP 224190.

For bulk or wholesale quantities, call or WhatsApp us for a quote. You can also bring your own barley to the chakki. Grains other than wheat and rice are ground for ₹4 per kg. Wheat and rice grinding is ₹2 per kg.

For everyday wheat atta, see Usha Bhog. For roasted barley drinks, see Jau Ka Sattu. For rice flour ideas, read our Chawal Ka Aata (Rice Flour) guide.

FAQ about jau ka atta

What is the difference between jau ka atta and jau ka sattu?

Jau ka atta is raw barley flour for rotis and cooking. Jau ka sattu is made from roasted barley and is mostly used for sattu drinks.

How do I make soft jau rotis?

Mix jau ka atta with wheat atta, knead with warm water and rest the dough for 15 minutes before rolling.

Is jau ka atta the same as barley flour?

Yes. Jau ka atta and barley flour mean the same product in this guide.

What pack sizes does Nath Mills sell?

Jau Ka Atta is sold in 500 g, 1 kg, 2 kg and 5 kg packs.

Does Nath Mills jau ka atta contain preservatives?

No. It is chakki-milled barley flour with no added preservatives.

How should I store jau ka atta?

Keep it in a cool, dry place in an airtight container after opening, away from sunlight, and use a dry spoon. Follow the details printed on the pack.