How Many Rotis You Get From One Kilo of Atta (2026)

Last updated: 22 September 2026

> Quick Answer: One kilogram of atta makes about 25 to 33 rotis of the usual household size. That is 30 to 40 g of dry atta per roti. Thin 13 cm phulkas push the count past 40, and thick 18 cm rotis pull it down to about 20.

Work backwards from the roti, not forwards from the pack. A medium roti rolled to 15 cm takes a 50 g ball of dough, which began as 30 g of dry atta. Divide 1,000 by 30 and you get 33.

Water is the part people count twice. Another 100 ml in the paraat makes the dough heavier and the rotis softer, and makes exactly zero extra rotis, because the yield is fixed by the dry flour in the pack.

How many grams of atta go into one roti?

About 30 g for the everyday household roti, 23 g for a small phulka, and a little over 50 g for a thick 18 cm one. Published chapati research works to a tighter spec than any kitchen, using a 40 g dough ball at 15 cm and 2 mm.

Dough density works out near 1.13 g per cm³ from a protocol point two studies share, 40 g of dough at 15 cm and 40 g pressed to 150 mm, with hydration at 65 per cent of flour weight.

The cooked side agrees. USDA FoodData Central puts one commercial whole wheat chapati at 43 g with 35.43 g of water per 100 g. Strip water, fat and ash, allow the 11.10 g of moisture per 100 g of atta in the Indian Food Composition Tables, and it started as about 27 g.

Why do two households get different counts from the same pack?

Four things move the number and only one of them is the flour. Rolled thickness matters most, then diameter, then the dusting flour that leaves the pack without ever becoming a roti, and last the dough clinging to the paraat and your hands.

Thickness scales straight. Roll a 15 cm roti at 3 mm instead of 2.5 mm and the dough ball goes from 50 g to 60 g, dropping the kilogram from 33 rotis to 28. Diameter is sharper, because area rises with the square: 15 cm to 17 cm is 28 per cent more surface, and the count falls to 26. Dusting flour is the quiet one. No published figure for it could be located, so every count assumes a kilo entirely kneaded.

Does adding more water give you more rotis?

No. One kilogram of atta takes up 590 to 790 ml of water depending on the wheat, so the dough weighs anywhere from 1.59 kg to 1.79 kg. That spread changes nothing about the count. The extra water leaves as steam on the tawa.

The band is measured. Across twenty Indian wheat cultivars, water absorption ran from 59.2 to 78.8 per cent, harder grains drinking more; a study of chakki atta milling put farinograph absorption at 75.9 per cent for control atta against 78.9 for a finer pre-milled one. Water buys pliability, not yield.

How much atta does a household of two, four or six need in a month?

About 3.6 kg per person a month in urban India and 3.9 kg in rural India, so 7 to 8 kg for a couple and 14 to 16 kg for a household of four. Haryana runs far above both, near 6.1 kg each.

Those rows come from the government's own survey. The Household Consumption Expenditure Survey 2023-24 puts monthly per capita cereal consumption at 8.02 kg urban and 9.35 kg rural, wheat taking 45.15 and 41.92 per cent of it. Urban Haryana reports 7.26 kg, 83.98 per cent of it wheat.

At 30 g a roti, 3.6 kg is 120 rotis a month, four a day; Haryana is nearer seven. The ICMR-NIN Dietary Guidelines for Indians, 2024 put total cereals at 250 g a day for a 2,000 kcal adult. Educational information, not medical advice.

What does one roti cost in atta?

Between ₹1.33 and ₹5.55 for a medium roti, depending on which shelf the pack came off. A medium roti costs a little over four times as much from the ₹183 a kilo atta as from the ₹44 a kilo one, and not a rupee of that gap buys you an extra roti.

The mass-market row comes from one large-format retailer's listings on 8 September 2026, where branded packs ran ₹41 to ₹62 a kilo, in our atta price ladder per kilogram. The Sona Moti row buys a wheat variety with a published laboratory panel, lab-verified by an NABL-accredited laboratory and naturally high in zinc and iron. A kilogram is still a kilogram, though a roti of maida rolls thinner.

How do you measure your own roti yield at home?

Count one kilogram through to the end, dusting flour included, and you have your household's own number rather than an average. It takes a single evening of normal cooking and it beats every calculation here, because it carries your rolling habits.

1. Weigh one kilogram of atta into the paraat and set the pack aside.
2. Knead as you normally do, without topping up from the pack.
3. Dust from that same kilogram, so the palothan sits inside the measurement.
4. Count every roti off the tawa until the dough is finished.

Weighing five dough balls is quicker: divide the average by 1.65, then 1,000 by that.

What these yield figures do not settle

The table assumes even rolling, and nobody rolls evenly. A roti thin at the edge and thick in the middle weighs more than its diameter suggests, and that is the largest single gap between a calculated count and a counted one.

Dough density comes from one protocol point, not a survey of attas, and HCES counts wheat and atta together, some of it leaving as dalia.

Frequently asked questions

How many rotis does 5 kg of atta make?

Multiply the per-kilogram count by five. At the everyday 15 cm size that is about 165 rotis, at small phulka size about 220, and at a thick 18 cm size about 95. A 5 kg pack lasts about ten days for four people.

What quantity does a 50-roti batch take?

About 1.5 kg for medium rotis, since each takes close to 30 g of dry flour. Budget 1.2 kg if they are small and thin, and 2.6 kg if they are thick and 18 cm across. Add 100 g for dusting.

How much does one cooked roti weigh?

Around 43 g for a commercially prepared whole wheat one on USDA FoodData Central, less than the dough ball it came from because water boils off on the tawa. A home-rolled roti runs 35 g to 80 g, tracking size more than flour.

Does a coarser or finer atta change the number of rotis?

Not the count, only the dough. Finer grinding and more damaged starch raise water absorption, so a finer atta gives heavier, softer dough from the same kilogram. Farinograph figures for chakki atta moved from 75.9 to 78.9 per cent with finer pre-milling.

Does an electric roti press change the flour used per piece?

Slightly, and in favour of more rotis. A press flattens a dough ball to a fixed diameter and thickness, thinner and more even than hand rolling. Laboratory equipment does the same job, pressing a 40 g ball to 150 mm at 2 mm.

Does resting the dough change how many rotis you get?

No. Resting lets the bran hydrate and the gluten relax, which makes the dough easier to roll thin and less likely to spring back. Neither effect adds or removes flour. It can raise your count indirectly, by making thinner rotis easier to achieve.