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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.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.

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  • 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.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.
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