Atta (flour): Difference between revisions
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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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==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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Latest revision as of 20:45, 13 July 2025
 Atta in a bowl | |
| Place of origin | Indian subcontinent |
|---|---|
| Region or state | 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 (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
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Rolling of atta dough -
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A chakki mill used to make atta -
See also
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Atta (flour)(2 July 2025, at 03:55編集記事参照)を素材として二次利用しています。 Item:Q16750  |