ABSTRACT
There has been a gradual evolution in the way flour (atta) and flatbreads are procured and consumed in India. This chapter elucidates this transition, giving insights into the current needs and trends in the Indian food market. The high prevalence of chronic diseases such as obesity and diabetes has led people to make changes in their food choices. There is increasing awareness about the health benefits of multigrain flours for flatbreads. A staple flatbread like chapatti is an ideal medium for fortification with other lesser utilised but nutritious cereals, legumes and dehydrated vegetables. Flatbreads can be envisaged as wholesome, functional foods. The modern retail market of India is getting ready to house an array of innovative and nutritious atta formulations as well as convenient versions like ready-to-cook (RTC) and ready-to-eat (RTE) flatbreads. Factors such as shelf life, regulatory clearance, validation of health claims and cost need to be considered while launching such products. The opportunities and challenges in this area are discussed in this chapter.
