Atta flour

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

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]


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]


See also[edit]


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

Further reading[edit]

  • 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.