Atta (flour)
Atta is a type of wheat flour, originated from the Indian subcontinent, used to make local flatbreads.[2] Whole common wheat (Triticum aestivum) is generally used to make atta; it has a high gluten content, which provides elasticity, so the 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.[5] 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.