Atta

Atta is the Indian wholemeal wheat flour used in preparing flatbreads such as chapati, roti, and paratha. Milled from hard wheat with the bran and germ retained, it gives breads their characteristic soft yet hearty texture, nutty flavour, and higher fibre content compared with refined flour. Fresh atta dough, rested briefly before rolling and cooking on a hot griddle, produces the puffed, blistered breads central to South Asian meals. Stone milling traditionally keeps the flour slightly coarse, which suits flatbread texture. For quality, atta must be milled from sound wheat, stored dry to prevent rancidity of the bran oils, and protected from insect infestation, like all wholegrain flours.