Atta flour
Atta or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri.[1] It is the most widespread flour in the Indian subcontinent.[2]
 | |
| Place of origin | Indian subcontinent |
|---|---|
| Region or state | Indian subcontinent |
| Associated national cuisine | India, Bangladesh, Nepal, Sri Lanka and Pakistan |
Properties
A chakki mill used to make atta
Hard wheat, used to make atta, has high gluten content which provides elasticity, so dough made out of atta flour is strong and can be rolled into thin sheets.[1][3]
Atta was traditionally ground in the home on a stone chakki mill. This is useful when using a tandoor, where the flatbread is stuck to the inside of the oven, and also makes chapatis softer as the dough absorbs more water.[1][2]
Gallery
Rolling of atta dough
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See also
- Maida flour
References
- "Atta". Bakerpedia. Retrieved 17 August 2018.
- Mollenhauer, Martina; Popper, Lutz (4 November 2017). "From flatbread to sandwich loaf". World-Grain.com. Retrieved 17 August 2018.
- Atta - Indian Wholewheat Flour (Food-india.com)
Further reading
- Reddy, J.; Weinmann, S.; Heine, D.; Conde-Petit, B. (8 August 2012). "A new standard for the industrial production of high quality Atta flour". Quality Assurance and Safety of Crops & Foods. 4 (3): 151. doi:10.1111/j.1757-837X.2012.00160.x.
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