Barley Flour (Jau Ka Atta) – جو کا آٹا

Single-ingredient barley flour for jau ki roti, mixed-flour chapati, porridge and baking. Nothing else added. Contains gluten.

Barley Flour (Jau Ka Atta) – جو کا آٹا

SadaPure Barley Flour is exactly what the name says: barley, milled into flour, with nothing else added. Use it on its own for jau ki roti, mix it into your everyday wheat atta, or add it to porridge, soups and home baking.

At a glance

What is jau ka atta?

Jau ka atta is flour made by grinding barley grain. It has a mild, slightly nutty taste and a slightly darker colour than regular wheat atta. Barley has long been used in Pakistani and South Asian kitchens for roti and porridge, and it is one of the grains in our Multigrain Atta.

This bag is the single-grain version. If you want to decide for yourself how much barley goes into your roti, buying it on its own lets you control the mix.

Why choose SadaPure Barley Flour

• One ingredient, nothing hidden. The only ingredient is barley flour. No wheat, no fillers, no added improvers or colours.
• Your mix, your ratio. Blend it with the atta you already use and adjust the amount to your family's taste.
• Honest labelling. We tell you plainly what barley can and cannot do — including that it contains gluten — so you can decide whether it suits your home.
• Delivered to your door. Order online and pay Cash on Delivery anywhere in Pakistan.

What barley brings to your meals

Dietary fibre, including beta-glucan. Barley naturally contains dietary fibre, and part of it is a soluble fibre called beta-glucan. Barley and oats are the two cereals best known for it.

What the research says about beta-glucan. Food regulators in the United States and the European Union recognise a link between beta-glucan from oats or barley and blood cholesterol. The US FDA's authorised health claim is based on eating 3 g or more of beta-glucan per day from whole oats or barley, as part of a diet low in saturated fat and cholesterol (21 CFR 101.81). The EU's authorised claims use the same 3 g daily amount (EFSA, 2011).

The beta-glucan content of barley flour varies with the barley variety and how it is milled, and we have not laboratory-tested this flour for it. So we cannot tell you how many rotis would provide 3 g, and we do not claim that this flour will lower your cholesterol.

What we don't claim. Barley flour is a food, not a treatment. We make no claims that it controls blood sugar, causes weight loss, or treats or prevents any disease. (The EU's post-meal blood-sugar claim for beta-glucan applies only to foods that provide at least 4 g of beta-glucan for every 30 g of available carbohydrate in a meal, and we have not tested this flour against that threshold.)

Barley contains gluten

Barley is one of the three gluten grains, along with wheat and rye. Jau ka atta is not gluten-free and is not suitable for people with coeliac disease or anyone who must avoid gluten (NHS). If you need a gluten-free diet, please speak to your doctor or dietitian about suitable flours.

Barley has less of the stretchy gluten network that wheat has. That is why jau dough behaves differently — see the tips below.

How to use barley flour

Jau ki roti (barley roti)

Barley dough is less stretchy than wheat dough, so it can crack at the edges while rolling. These steps help:

1. Start with a mix. For your first batches, replace about a quarter of your usual wheat atta with barley flour. Once you're comfortable with the dough, you can go up to half — or try 100% barley.
2. Use warm water. Add it a little at a time and knead into a soft dough. Barley flour may need a different amount of water than wheat atta, so go by feel.
3. Rest the dough. Cover it and leave it for 15–20 minutes so the flour can absorb the water, then knead briefly again.
4. Roll gently. Roll slightly thicker and smaller than a wheat roti. For 100% barley rotis, rolling between two sheets of butter paper makes it easier.
5. Cook on medium heat. Cook both sides on a hot tawa until light brown spots appear. Pressing the edges gently with a cloth helps it cook through. A barley roti may not puff up as much as a wheat roti.

Other everyday uses

• Porridge: cook with water or milk and sweeten or season to taste.
• Soups and gravies: stir in a spoonful to thicken.
• Home baking: mix with wheat flour for breads, pancakes and biscuits. Because barley has weaker gluten, it works best combined with wheat flour rather than replacing it entirely in raised breads.

Barley flour, wheat atta or multigrain atta?

Prefer a ready-mixed blend? See SadaPure Multigrain Atta. Want another single-grain flour? Browse our Flours range.

Storage

• Store in an airtight container in a cool, dry place, away from sunlight and moisture.
• Always use a dry spoon.
• In hot, humid weather, keeping the flour in the fridge helps it stay fresh longer.
• Use by the date printed on the pack.

Add SadaPure Barley Flour to your cart — 100% barley, delivered to your door with Cash on Delivery.

SadaPure Barley Flour is a food product. It is not intended to diagnose, treat, cure or prevent any disease.