Get to Know Atta: A Healthier Alternative for Refined Flour

We are often asked about different kinds of wheat flour during our workshops, so we thought it’s best to write an article about it. Wheat flour is a staple ingredient in Indian cuisine, used to make various breads, such as roti, chapati, naan, and paratha. The most commonly used wheat flour in India is Atta, which is milled from whole wheat grains.

Atta flour is a type of wheat flour that is popular in India because of its unique taste and nutritional benefits. It is made from whole wheat grains that are ground to produce a fine powder. Atta flour contains all parts of the wheat kernel, including the bran, germ, and endosperm, which makes it a healthier choice than refined wheat flour.

Types of Atta Flour

There are different types of Atta flour available in the market, each with its own unique properties and benefits.

Chakki Atta: This is the most commonly used Atta flour in India. It is made from hard wheat grains that are ground using a traditional stone grinder called a chakki. Chakki Atta has a coarse texture and a nutty flavor. You can still find many north Indian village household processing their own Atta using stone Chakkis.

Durum Atta: Durum wheat atta is made from durum wheat, which is a hard wheat variety. It is commonly used in India to make traditional Indian dishes like dalia and upma (breakfast dishes)

Multigrain Atta: As the name suggests, Multigrain Atta is made from a blend of different grains, including wheat, millet, barley, and oats. It is a healthier option than regular Atta flour as it contains a variety of nutrients and minerals.

Organic Atta: Organic Atta is made from organically grown wheat grains. It is free from harmful chemicals and pesticides and is a healthier option than conventionally grown wheat flour.

Difference between Atta Flour and Conventional Wheat Flour

This is one of the questions that come up during workshops when we are preparing Indian bread. The main difference between Atta flour and conventional wheat flour is the way they are processed. Atta flour is made by grinding whole wheat grains, whereas conventional wheat flour is made by removing the bran and germ from the wheat kernel, leaving only the starchy endosperm. This refining process removes many of the nutrients and minerals present in the wheat grain, making conventional wheat flour less nutritious than Atta flour. Atta flour is also higher in fiber and protein, which makes it a healthier option than conventional wheat flour.

Another difference between atta and conventional wheat flour is their gluten content. Gluten is a type of protein found in wheat, and it is what gives bread its elasticity and chewiness. Atta is typically lower in gluten than conventional wheat flour, which makes it a better choice for people who are sensitive to gluten.

Health Benefits of Atta

Atta is a healthier option compared to conventional wheat flour as it contains more fiber, vitamins, and minerals. The fiber in the atta helps to regulate blood sugar levels and aids in digestion. It also helps to keep you feeling fuller for longer, which can aid in weight management. Atta is also rich in B vitamins, which are essential for energy production and brain function.

In conclusion

Atta is a versatile and healthy ingredient that is an essential part of Indian cuisine. With its unique texture and flavor, it is an excellent choice for making a variety of dishes, from bread to desserts. Hopefully, we could answer all about Atta with the help of this blog, and inspire you to use Atta while preparing Indian bread. Last year, Daniëlle prepared traditional Dutch Oliebolen on new year’s eve in India using Atta and Amit’s grandmother loved it!

You can find Atta at an Indian toko shop, or any Indian webshop. You can also give it a try to grind it yourself using. a stone chakki grinder, if you have the time of course ;)