Atta
インドの母の味！大地の香りがする食物繊維たっぷりの魔法の粉
Description
A brownish, savory whole wheat flour essential for making Indian breads (Roti, Chapati), finely grinding whole wheat bran and germ with a stone mill.
Classification: For Families,Grain Flour,Essential Ingredient
Shops selling Atta
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Atta(Whole wheat flour)
- Water
- Salt
- Oil(or Ghee)
Instructions
- Put Atta (whole wheat flour), a little salt and oil (or Ghee) in a bowl.
- Gradually add water, knead strongly and firmly until dough stops sticking to hands/bowl and becomes soft/smooth like an earlobe.
- Cover with damp cloth, rest dough for ~
- mins (*this forms gluten, making it easy to roll thin). Then tear small, roll round, and bake.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Mix of Japanese whole wheat flour and bread flour (as a sub for Atta's unique fineness)
Pairing
Chapati, Roti, Paratha
Trivia
[Hardcore] Unlike refined pure white wheat flour (Maida), Atta is highly nutritious and flavorful. In Indian homes, kneading Atta and baking bread right before daily meals is considered the most important and sacred kitchen task.
Eating tips & etiquette
[Unique Eating] Swiftly brush Ghee on the surface of freshly baked Chapati made with Atta, deftly tear it with only the right hand, and eat scooping up curry!
Allergen
Wheat