Atta (Whole Wheat Flour)
毎日のロティはこれで作る！食物繊維たっぷりの「茶色い小麦粉」
Description
Whole wheat flour ground entirely with bran and germ. Richer in fiber/minerals than refined white flour (called Maida) and features a roasted flavor. The main ingredient for the daily flatbread 'Roti' (Chapati) baked in Nepali/Indian homes; a 'flour of life' invariably stocked in large bags in cupboards.
Classification: Flour, Staple Ingredient, Bread
Shops selling Atta (Whole Wheat Flour)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Authentic Recipe]
- [Bake Roti (Chapati)]: Put Atta in a large bowl, add a pinch of salt. Gradually add lukewarm water, kneading vigorously by hand until earlobe-firm. Cover with a damp cloth and rest for
- mins (to develop gluten), tear into ping-pong balls, and roll thin/round with a rolling pin.
- Bake on an unoiled griddle (Tawa) until slightly charred, finally putting it directly on the open flame to puff up like a balloon.
Learn more Substitutes, pairings, tips
Key spices
Roasted aroma of whole wheat
Substitutes at Japanese supermarkets
Mix JP 'Bread Flour' and 'Cake Flour' 50/50 and bake (lacks whole wheat aroma)
Pairing
Tarkari (Veg Curry) / Dal (Lentil Soup) / Ghee
Trivia
Contains less gluten than JP bread flour, offering a crispy, clean bite. Roti made with Atta spreads rustic wheat sweetness the more you chew, perfectly catching the spiced Nepali curries.
Eating tips & etiquette
Tear hot, freshly baked Roti with the right hand, let it thoroughly absorb curry sauce (gravy), wrap the ingredients, and carry to the mouth.
Allergen
Wheat