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Atta (flour)
Type of wheat flour
Type of wheat flour
| Field | Value |
|---|---|
| name | Atta flour |
| image | Atta flour.jpg |
| caption | *Atta* in a bowl |
| country | Indian subcontinent |
| region | South Asia |
Atta () is a type of wheat flour, originally from the Indian subcontinent, used to make flatbreads.
It is the most widespread flour in the Indian subcontinent.
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.
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. 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. Atta is also produced in industrial flour mills.
Gallery
File:Chapaticooking.jpg|Rolling of atta dough File:Tandoor roti.jpg|Roti cooking in a tandoor File:Mintparatha2.0.jpg|Paratha File:Puri.jpg|Puri File:Grinder at Amber Fort.jpg|A chakki mill used to make atta File:Thar Desert, India, Preparing bread.jpg|Chapati
References
References
- (10 June 2015). "Atta".
- (4 November 2017). "From flatbread to sandwich loaf".
- "Atta (Indian Whole Wheat Flour)".
- (2019). "Characterisation of Indian wheat varieties for chapatti (flat bread) quality". Journal of the Saudi Society of Agricultural Sciences.
- (January 2014). "Indian Atta (whole wheat flour) industry: History and recent trends". Agro Food Industry Hi Tech.
- Ajansı, Dijital Reklam. (May 8, 2014). ""The future of flour industry is bright in Pakistan"".
This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.
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