Wheat is the staple food in Pakistan which is milled to make various kinds of flours to be used in various food products. The most common forms of food products usually consumed by Pakistanis are rottiies or chapatties in the manufacturing of which mostly whole wheat and fine flours generally (referreed as atta) are used. In order to meet daily demands at household and commercial levels, wheat flour is required to be stored for some period of time. During storage, wheat flour quality deteriorates which is a serious problem. Present study was therefore conducted to collect primary data about various traditional and commercial packings used for flour storability. Biological and non-biological parameters of flour quality evaluation were studied. Wheat flour quality was found good till 30 days of storage. At an extended period of storage till 60 days, flour quality deteriorated but the plastic packing was proved comparatively better as compared to rest of the packings. Key words: wheat flour, Quality, Packaging, Storability, Shelf life