Atta is the main ingredient of most varieties of Indian bread. It is a whole wheat-flour made from hard wheat grown across the Indian subcontinent. Flatbread made from atta, such as chapati, roti, naan and puri, are an integral part of Indian cuisine.
Hard wheats have a high protein content, so doughs made out of atta flour are strong and can be rolled out very thin.
Atta is obtained from grinding complete wheat grains. It is creamy brown in colo...
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Atta is the main ingredient of most varieties of Indian bread. It is a whole wheat-flour made from hard wheat grown across the Indian subcontinent. Flatbread made from atta, such as chapati, roti, naan and puri, are an integral part of Indian cuisine.
Hard wheats have a high protein content, so doughs made out of atta flour are strong and can be rolled out very thin.
Atta is obtained from grinding complete wheat grains. It is creamy brown in colour and relatively coarse compared to other types of flour. Since nothing is removed from atta, all the constituents of the wheat grain are preserved.
Traditionally, atta is made by stone grinding, a process that imparts a characteristic aroma and taste to the bread. High bran content of atta makes it a fiber-rich food. The temperatures attained in a chakki (mill or grinder, traditionally from stone), produced by friction, are of the order of 110-125 deg C. At such high temperatures, the carotenes present in the bran tend to exude the...
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