Illustrated Atta Recipe (Indian Flatbread Dough)

How to Make Atta (Indian Style Flatbread Dough)

Atta is a whole grain blend of flour used in the basic dough needed for making various kinds of Indian style flat bread such as:

• Roti, commonly called Chapati.
• Paratha, flatbread stuffed with potatoes, cauliflower, daikon radish, or spinach, along with onions and spices.
• Poori, a deep fried, crispy flatbread.

Atta is a staple used in the preparation of langar, a meal served to the congregation attending a Sikh worship service. Whoever prepares langar is required to cover the hair with a turban, or scarf, and to keep the tongue and mind focused lovingly on God while busy with the hands.

Atta Recipe

Atta is simple to make. Basically it requires about 1 part water mixed with two parts dry atta (chapti flour). This recipe will make about 1 dozen 4"-5" flatbread, enough to serve 3-5 people:

• 2 cups dry atta (chapti flour or whole wheat flour).
• One cup water.
• (Optional) 1-2 Tbs. oil.

Oil may be desirable when making large quantities of atta to aid in keeping the dough fresh and smooth, or to aid in keeping any prepared flatbread soft which will not be eaten immediately upon cooking.

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