|Place of origin||India|
|Region or state||Punjab|
|Associated national cuisine||India|
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. It is the most widespread flour in Pakistan.
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 very thin. 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 more sticky. 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.
- 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.