Atta (flour)
Template:Short description Script error: No such module "Infobox".Template:Template otherScript error: No such module "check for unknown parameters". Atta is a type of wheat flour, originally from the Indian subcontinent, used to make flatbreads.[1]
It is the most widespread flour in the Indian subcontinent.[2]
Properties
Whole common wheat (Triticum aestivum) is generally used to make atta; it has a high gluten content, which provides elasticity, so the dough made out of atta flour is strong and can be rolled into thin sheets.[1][3] [4]
The word "whole" is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm.
Atta was traditionally ground in the home on a stone chakki mill.[5] 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] Atta is also produced in industrial flour mills.[6][5]
Gallery
-
Rolling of atta dough
-
A chakki mill used to make atta
See also
References
<templatestyles src="Reflist/styles.css" />
Script error: No such module "Check for unknown parameters".
Further reading
- Script error: No such module "Citation/CS1".