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Atta Substitutes - American flours

A combination of 'stone ground whole-wheat flour'  and 'whole-wheat Pastry flour' may be used to emulate 'just acceptable' Atta substitute

The milling process used in United States is not suitable to produce Atta. For starters, you should use 'whole-wheat' un-bleached flours to give a good color. However, you need to use a mix to get the acceptable level of gluten. These all vary from brand to brand. In general, I recommend following

'Stone ground whole-wheat flour': 2 parts

'Whole-wheat Pastry flour': 1 part

You may have to experiment little bit on your own.