Atta flour

From Wikipedia, the free encyclopedia
Atta flour
Atta flour.jpg
Place of originIndian subcontinent
Region or stateIndian subcontinent
Associated cuisineIndia, Bangladesh, Nepal, Sri Lanka, Pakistan, Guyana, Suriname and Trinidad and Tobago
Cooking time

Atta/Ata (Urdu: آٹا; Hindi: आटा; Punjabi: ਅਟਾ ; Bengali: আটা, romanized: Āṭā) 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]


Whole common wheat (Triticum aestivum) is generally used to make atta; it has high gluten content, which provides elasticity, so dough made out of atta flour is strong and can be rolled into thin sheets.[1][3] [4]

The word ‘whole’ is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm.

Atta was traditionally ground in the home on a stone chakki mill. 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 "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 (
  4. ^ Panghal, Anil; Chhikara, Navnidhi; Khatkar, B.S. (2019). "Characterisation of Indian wheat varieties for chapatti (flat bread) quality". Journal of the Saudi Society of Agricultural Sciences. 18: 107–111. doi:10.1016/j.jssas.2017.02.005. S2CID 126134405.

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.