Atta (flour)/ja

アタ粉
ボウルに入ったアタ
発祥地	インド亜大陸
地域	南アジア

アタ（ヒンディー語: आटा）は、インド亜大陸発祥の小麦粉の一種で、フラットブレッドの製造に使われる。

インド亜大陸で最も普及している小麦粉である。

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

• 
  Rolling of atta dough
• 
  Roti cooking in a tandoor
• 
  Paratha
• 
  Puri
• 
  A chakki mill used to make atta
• 
  Chapati

See also

• Maida flour
• Roti