Atta flour facts for kids
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| Place of origin | Indian subcontinent |
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| Region or state | Indian subcontinent |
| Associated national cuisine | India, Bangladesh, Nepal, Sri Lanka, Pakistan, Guyana, Suriname and Trinidad and Tobago |
Atta, also known as chakki atta, is a special type of wheat flour. It comes from the Indian subcontinent. People use Atta to make many delicious flatbreads. These include chapati, roti, naan, paratha, and puri. It is the most common flour used in countries like India, Pakistan, and Bangladesh.
What Makes Atta Special?
Atta is a wholemeal wheat flour. This means it includes every part of the wheat grain. It has the bran, the germ, and the endosperm. This makes Atta very nutritious.
The Wheat Grain
Atta is usually made from common wheat (Triticum aestivum). This type of wheat has a lot of gluten. Gluten is a protein that gives dough its stretchy quality. It helps the dough become strong. This strength allows it to be rolled into very thin sheets.
Traditional Grinding
Long ago, people would grind Atta at home. They used a special stone mill called a chakki mill. This traditional way of grinding helps the flour absorb more water. This makes the dough softer and easier to work with. It is also great for making chapatis. These flatbreads stick well to the inside of a tandoor oven.
Gallery
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Rolling of atta dough
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A chakki mill used to make atta
See also
In Spanish: Harina Atta para niños
