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| {{Short description|Type of wheat flour}}
| | #REDIRECT [[Atta (flour)]] |
| {{Infobox food
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| | name = Atta flour
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| | image = Atta flour.jpg
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| | caption = ''Atta'' in a bowl
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| | alternate_name =
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| | country = Indian subcontinent
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| | region = South Asia
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| }}
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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.
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| It is the most widespread flour in the Indian subcontinent.
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| ==Properties==
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| 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.
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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. | |
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| ==Gallery==
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| <gallery mode="packed">
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| File:Chapaticooking.jpg|Rolling of atta dough
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| File:Tandoor roti.jpg|[[Roti]] cooking in a [[tandoor]]
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| File:Mintparatha.jpg|[[Paratha]]
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| File:Puri.jpg|[[Puri (food)|Puri]]
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| File:Grinder at Amber Fort.jpg|A chakki mill used to make atta
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| File:Thar Desert, India, Preparing bread.jpg|[[Chapati]]
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| </gallery>
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| ==See also==
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| *[[Maida flour]]
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| *[[Roti]]
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| {{DEFAULTSORT:Atta Flour}}
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| [[Category:Wheat flour]]
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| [[Category:South Asian cuisine]]
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| {{二次利用|date=2 July 2025, at 03:55}}
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