From Wheat to Atta: Different Types, Varieties, and What They’re Made Of

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.

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).

The wheat grain takes quite a journey, involving several steps, to result in the product we see in stores today. Firstly, the grains are harvested, cleaned, conditioned with moisture and then milled. They are then broken into smaller pieces, sifted and ground into flour to achieve a fine texture.