Is atta flour gluten free
- how atta is made
- how kuttu atta is made
- how aashirvaad atta is made
- how maida atta is made
Chakki atta vs whole wheat flour which is better
Is wheat flour atta or maida...
Atta (flour)
Type of wheat flour
Atta in a bowl | |
| Place of origin | Indian subcontinent |
|---|---|
| Region or state | South Asia |
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]
Properties
[edit]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]
Gallery
[edit]See also
- how atta flour is made
- how sattu atta is made