Overview

For most of us, breakfast starts with a plate of warm rotis. As you let the steam escape through the cracks, have you ever wondered what went into making it? The answer is wheat! We use this grain and several other types of wheat extensively while cooking. These varieties are further processed to make the base for your favourite chapatis. Hence, understanding atta types is important for expanding your knowledge of new culinary possibilities. From a golden field of kernels to the soft dough in your hands, learn about the ingredient wheat and its by-product atta.

What11 is Wheat?

Wheat is an irreplaceable food in world cuisine. It is a cereal grain that has remained a staple in almost every meal for about a millennium. Over the years, the types of wheat have also evolved. According to their uses, these different forms of wheat can be lightly sorted into: Hard Red Wheat (bread making), Soft Red Wheat (cakes, pastries), Hard White Wheat (baked foods), Soft White Wheat (Asian-style noodles) and Durum Wheat (pasta). 

Apart from these types of wheat, some varieties that are unique to India are:

• Lokwan Wheat: It has a high gluten content. This makes for the softest and thinnest rotis.
• Lokwan Wheat: It has a high gluten content. This makes for the softest and thinnest rotis.
• Lokwan Wheat: It has a high gluten content. This makes for the softest and thinnest rotis.
• Lokwan Wheat: It has a high gluten content. This makes for the softest and thinnest rotis.

For most of us, breakfast starts with a plate of warm rotis. As you let the steam escape through the cracks, have you ever wondered what went into making it? The answer is wheat! We use this grain and several other types of wheat extensively while cooking. These varieties are further processed to make the base for your favourite chapatis. Hence, understanding atta types is important for expanding your knowledge of new culinary possibilities. From a golden field of kernels to the soft dough in your hands, learn about the ingredient wheat and its by-product atta.

What22 is Wheat?

Wheat is an irreplaceable food in world cuisine. It is a cereal grain that has remained a staple in almost every meal for about a millennium. Over the years, the types of wheat have also evolved. According to their uses, these different forms of wheat can be lightly sorted into: Hard Red Wheat (bread making), Soft Red Wheat (cakes, pastries), Hard White Wheat (baked foods), Soft White Wheat (Asian-style noodles) and Durum Wheat (pasta). 

Apart from these types of wheat, some varieties that are unique to India are:

• Lokwan Wheat: It has a high gluten content. This makes for the softest and thinnest rotis.
• Lokwan Wheat: It has a high gluten content. This makes for the softest and thinnest rotis.
• Lokwan Wheat: It has a high gluten content. This makes for the softest and thinnest rotis.
• Lokwan Wheat: It has a high gluten content. This makes for the softest and thinnest rotis.

What33 is Wheat?

Wheat is an irreplaceable food in world cuisine. It is a cereal grain that has remained a staple in almost every meal for about a millennium. Over the years, the types of wheat have also evolved. According to their uses, these different forms of wheat can be lightly sorted into: Hard Red Wheat (bread making), Soft Red Wheat (cakes, pastries), Hard White Wheat (baked foods), Soft White Wheat (Asian-style noodles) and Durum Wheat (pasta). 

Apart from these types of wheat, some varieties that are unique to India are:

What44 is Wheat?

Wheat is an irreplaceable food in world cuisine. It is a cereal grain that has remained a staple in almost every meal for about a millennium. Over the years, the types of wheat have also evolved. According to their uses, these different forms of wheat can be lightly sorted into: Hard Red Wheat (bread making), Soft Red Wheat (cakes, pastries), Hard White Wheat (baked foods), Soft White Wheat (Asian-style noodles) and Durum Wheat (pasta). 

Apart from these types of wheat, some varieties that are unique to India are: