Atta Flour
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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 India and Pakistan.[2]

Properties

A chakki mill used to make atta

Hard wheats, used to make atta, have a high gluten content, which provides elasticity, so doughs made out of atta flour are strong and can be rolled out 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]

Gallery

See also

References

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

Further reading


  This article uses material from the Wikipedia page available here. It is released under the Creative Commons Attribution-Share-Alike License 3.0.

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