Atta flour

Atta or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri.[1] It is the most widespread flour in the Indian subcontinent.[2]

Atta flour
Place of originIndian subcontinent
Region or stateIndian subcontinent
Associated national cuisineIndia, Bangladesh, Nepal, Sri Lanka and Pakistan

Properties

Hard wheat, used to make atta, has high gluten content which provides elasticity, so dough made out of atta flour is strong and can be rolled into thin sheets.[1][3]

Atta was traditionally ground in the home on a stone chakki mill. Because this stone milling technique is still used (now typically at industrial scale), atta has more damaged starch than roller milled wheat flours, making the dough sticky.[1] 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]

See also

References

  1. "Atta". Bakerpedia. Retrieved 17 August 2018.
  2. Mollenhauer, Martina; Popper, Lutz (4 November 2017). "From flatbread to sandwich loaf". World-Grain.com. Retrieved 17 August 2018.
  3. Atta - Indian Wholewheat Flour (Food-india.com)

Further reading

  • 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.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.