>Yamaguchi先生 at 17:20, 6 October 2021

2021-10-06T17:20:19Z

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{{Infobox food
| name = Atta flour
| image = Atta flour.jpg
| caption =
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| country = Indian subcontinent
| region = [[Indian subcontinent]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Nepali cuisine|Nepal]], [[Sri Lankan cuisine|Sri Lanka]], [[Pakistani cuisine|Pakistan]] and [[Trinidad and Tobago cuisine|Trinidad and Tobago]]
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'''Atta''' ([[Urdu]]: {{lang|ur|آٹا}}; [[Hindi language|Hindi]]: {{lang|hi|आटा}}) or '''Chakki Atta''' is a [[wholemeal]] [[wheat flour]], originating from the [[Indian subcontinent]], used to make [[flatbread]]s such as [[chapati]], [[roti]], [[naan]], [[paratha]] and [[Puri (food)|puri]].<ref name="Bakerpedia">{{cite web |title=Atta |url=http://bakerpedia.com/ingredients/atta/ |website=Bakerpedia |accessdate=17 August 2018}}</ref> It is the most widespread flour in the Indian subcontinent.<ref name="Mollenhauer and Popper">{{cite web |last1=Mollenhauer |first1=Martina |last2=Popper |first2=Lutz |title=From flatbread to sandwich loaf |url=https://www.world-grain.com/articles/7869-from-flatbread-to-sandwich-loaf |website=World-Grain.com |accessdate=17 August 2018 |date=4 November 2017}}</ref>

==Properties==
[[File:Grinder at Amber Fort.jpg|thumb|A chakki mill used to make atta]]
[[File:Chapati.jpg|thumb|[[Chapati]]]]

Whole [[common wheat]] ([[Triticum aestivum]]) is used commonly 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.<ref name="Bakerpedia" /><ref>[http://www.food-india.com/ingredients/i026_i050/i048.htm Atta - Indian Wholewheat Flour (Food-india.com)]</ref>
<ref name="Sciencedirect">{{cite web |title=Characterisation of Indian wheat varieties for chapatti (flat bread) quality |url=https://www.sciencedirect.com/science/article/pii/S1658077X17300334 |website=Sciencedirect |accessdate=24 May 2021}}</ref>

The word ‘whole’ is used to describe atta as it includes every aspect of the grain, meaning the bran, germ and the endosperm.

In India, about 80% of the 94 million tons of wheat produced is processed mainly into atta by disc mills numbering 4 lakhs.

Atta was traditionally [[Mill (grinding)|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.<ref name="Bakerpedia" /><ref name="Mollenhauer and Popper" />

==Gallery==
<gallery mode=packed>
File:Chapaticooking.jpg|Rolling of atta dough
File:Tandoor roti.jpg|[[Roti]] cooking in a [[tandoor]]
File:Mintparatha.jpg|[[Paratha]]
File:Puri.jpg|[[Puri (food)|Puri]]
</gallery>

==See also==
*[[Maida flour]]

==References==
{{reflist}}

==Further reading==
* {{cite journal |last1=Reddy |first1=J. |last2=Weinmann |first2=S. |last3=Heine |first3=D. |last4=Conde-Petit |first4=B.|title=A new standard for the industrial production of high quality Atta flour |journal=Quality Assurance and Safety of Crops & Foods |date=8 August 2012 |volume=4 |issue=3 |page=151 |doi=10.1111/j.1757-837X.2012.00160.x }}

{{DEFAULTSORT:Atta Flour}}

[[Category:Flour]]
[[Category:South Asian cuisine]]
[[Category:Indo-Caribbean cuisine]]

Atta flour - Revision history

>Yamaguchi先生 at 17:20, 6 October 2021