Atta (flour): Difference between revisions
Created page with "{{Short description|Type of wheat flour}} {{Infobox food | name = Atta flour | image = Atta flour.jpg | caption = ''Atta'' in a bowl | alternate_name = | country = Indian subcontinent | region = South Asia }} '''''Atta''''' (Hindi: आटा) 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 (''Tri..." |
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{{Short description|Type of wheat flour}} | {{Short description|Type of wheat flour}} | ||
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'''''Atta''''' (Hindi: [[wikt:आटा|आटा]]) is a type of [[wheat flour]], originally from the [[Indian subcontinent]], used to make [[flatbread]]s. | '''''Atta''''' (Hindi: [[wikt:आटा|आटा]]) is a type of [[wheat flour]], originally from the [[Indian subcontinent]], used to make [[flatbread]]s. | ||
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It is the most widespread flour in the Indian subcontinent. | It is the most widespread flour in the Indian subcontinent. | ||
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==Properties== | ==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. | 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. | ||
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The word "whole" is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm. | The word "whole" is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm. | ||
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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. Atta is also produced in industrial flour mills. | 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. Atta is also produced in industrial flour mills. | ||
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==Gallery== | ==Gallery== | ||
<gallery mode="packed"> | <gallery mode="packed"> | ||
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</gallery> | </gallery> | ||
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==See also== | ==See also== | ||
*[[Maida flour]] | *[[Maida flour]] | ||
*[[Roti]] | *[[Roti]] | ||
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{{DEFAULTSORT:Atta Flour}} | {{DEFAULTSORT:Atta Flour}} | ||
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[[Category:Wheat flour]] | [[Category:Wheat flour]] | ||
[[Category:South Asian cuisine]] | [[Category:South Asian cuisine]] | ||
{{二次利用|date=2 July 2025, at 03:55}} | {{二次利用|date=2 July 2025, at 03:55}} | ||
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