Atta (flour)

Atta flour

Atta in a bowl
Place of origin	Indian subcontinent
Region or state	South Asia
Media: Atta flour

Atta is a type of wheat flour, originated from the Indian subcontinent, used to make local flatbreads.^[1]

It is the most widespread flour in the Indian subcontinent.^[2]

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.^{[1][3] [4]}

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.^[5] 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.^[1][2] Atta is also produced in industrial flour mills.^[6][5]

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

• Maida flour
• Roti

• Reddy, J.; Weinmann, S.; Heine, D.; Conde-Petit, B. (8 August 2012). "A new standard for the industrial production of high quality Atta flour". Quality Assurance and Safety of Crops & Foods. 4 (3): 151. doi:10.1111/j.1757-837X.2012.00160.x.