Atta is Indian whole wheat flour milled very finely, traditionally between stones (chakki). It is the flour for chapati, roti, paratha and puri. The closest Dutch product is finely ground volkoren tarwemeel.
What is atta used for?
Atta is used for unleavened Indian flatbreads: chapati and roti, layered or stuffed paratha, and deep-fried puri. Because atta absorbs a lot of water, the dough turns soft and pliable.
What should you look for when buying atta?
Choose a size you will finish within a few months: atta contains the oil-rich germ and turns rancid over time. Labels such as chakki (stone-ground) or MP (wheat from Madhya Pradesh) describe milling and origin. Atta contains gluten.
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Frequently asked questions
- Is atta the same as whole wheat flour?
- Almost, but atta is ground finer and absorbs more water. See atta vs whole wheat flour.
- How much atta do you need for one chapati?
- About 30 g. 250 g of atta makes around 8 chapatis.