Atta flour is made from durum wheat, which is high in protein and gluten. This means that it's perfect for creating stretchy and flexible dough that can be rolled out thinly. But did you know that atta flour is also lower in gluten than other types of wheat flour, making it easier to digest?
In addition to atta flour, some people also use all-purpose flour or maida flour to make roti. However, these types of flour can produce a denser and heavier roti, which might not be as fluffy and soft as one made with atta flour. So, if you want to make authentic and delicious roti, atta flour is the way to go!
But here's a fun fact: did you know that ancient Indians used to make roti from emmer wheat, which is an ancient type of wheat that's high in fiber and nutrients? It's crazy to think about how our ancestors used to make roti, and how the recipe has been passed down through generations.
Rice Flour Roti Recipe at Charles Dunaway blog
