Atta flour

Atta Flour

Atta flour (pronunciation: /ˈɑːtə flɑːr/) is a type of wheat flour commonly used in South Asian cuisine for preparing a variety of breads such as chapati, roti, and naan.

Etymology

The term "Atta" is derived from the Hindi word 'आटा' which means 'dough'. It is used across the Indian subcontinent to refer to the dough used for making breads. The word "flour" comes from the Old French word 'flour' or 'flor', which in turn is derived from the Latin 'floris' meaning 'flower', referring to the finest part of the meal.

Production and Use

Atta flour is made from grinding hard wheat, also known as durum wheat. The grinding process is typically performed using stone grinding mills, which helps to retain the natural nutrients and fiber content of the wheat.

In South Asian cuisine, atta flour is used to make a variety of breads, including chapati, roti, and naan. It is also used in the preparation of Indian sweets and snacks.

Nutritional Value

Atta flour is rich in fiber, protein, and B vitamins, making it a nutritious choice for bread making. It is also low in saturated fat, cholesterol, and sodium, which contributes to its health benefits.

Related Terms

• Durum wheat
• Chapati
• Roti
• Naan
• Indian subcontinent
• South Asian cuisine

External links

• Medical encyclopedia article on Atta flour
• Wikipedia's article - Atta flour

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