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Atta flour
Atta is the flour used to make most South Asian flatbreads, such as chapati, roti, naan and puri. Most atta is milled from the semi-hard wheat varieties, also known as durum wheat, that comprise 90% of the Indian wheat crop, and is more precisely called durum atta.〔(Indian Wheat and Flour classes and varieties )〕
Hard wheats have a high content of gluten (a protein composite that gives elasticity), so doughs made out of atta flour are strong and can be rolled out very thin.〔(Atta - Indian Wholewheat Flour (Food-india.com) )〕 Indian wheat is mostly Durum wheat, which are high in protein but less in "bread forming gluten" so the bread when baked with this flour does not rise as well and tend to be dense.
== Etymology ==
''Atta'' is the Hindi or Urdu word for dough; it is used by metonymy to mean "flour used for baking". Atta refers to the pulverized whole wheat with brownish white color. In India and Pakistan a common term used for atta is "chakki atta" which is mostly used in rural areas. Chakki atta is ground wheat without any additions or subtractions, and is thus in more natural form.
The word Chakki derives its meaning from traditional Indian way of grinding wheat in between two stone plates; modern day flour mills use stone crushers in the flour milling process.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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