Atta flour

Atta flour
Place of origin India
Region or state Punjab
Associated national cuisine India
Cookbook: Atta flour  Media: 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 Pakistan.[2]


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.[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 more 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


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

Further reading

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