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| country = Indian subcontinent | | country = Indian subcontinent | ||
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| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Nepali cuisine|Nepal]], [[Sri Lankan cuisine|Sri Lanka]] | | 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}} | '''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== | ==Properties== | ||
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{{DEFAULTSORT:Atta Flour}} | {{DEFAULTSORT:Atta Flour}} | ||
[[Category:Flour]] | [[Category:Flour]] | ||
[[Category:South Asian cuisine]] | [[Category:South Asian cuisine]] | ||
[[Category:Indo-Caribbean cuisine]] | |||
Latest revision as of 22:50, 6 October 2021
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| Place of origin | Indian subcontinent |
|---|---|
| Region or state | Indian subcontinent |
| Associated national cuisine | India, Bangladesh, Nepal, Sri Lanka, Pakistan and Trinidad and Tobago |
Atta (Urdu: آٹا; Hindi: आटा) 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]
Properties[edit | edit source]
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.[1][3] [4]
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 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[edit | edit source]
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Rolling of atta dough -
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See also[edit | edit source]
References[edit | edit source]
- ↑ 1.0 1.1 1.2 "Atta". Bakerpedia. Retrieved 17 August 2018.
- ↑ 2.0 2.1 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)
- ↑ "Characterisation of Indian wheat varieties for chapatti (flat bread) quality". Sciencedirect. Retrieved 24 May 2021.
Further reading[edit | edit source]
- 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.