Using Atta in Indian Cooking
Atta has a high gluten content which means the dough can be rolled out nice and thin.
This is used to make roti's, parantha and a number of different Indian breads. This variety of wheat grows mainly in the Punjab region where, unlike the rest of India, wheat is the main staple. This can be purchased from most supermarkets and Indian grocery shops but is you cant find it a good substitute is to mix half whole wheat flour with half plain flour.Back to Cooking guides