What is Naan Atta? How to make Naan Atta?

Naan Atta is a mix of fine-ground and coarse-ground flours milled from 'White Semi hard Wheat'

'Naan Atta' is used to make Naan (a leavened bread) as well as non-leavened breads such as Flaky Paratha Paratha -  Khasta (Flaky)

The first documented information we find about Naan Atta is given in Ain-I-Akbar bread recipe Bread Recipe (Ain-I-Akbar).

           'For the bread used at court, one man of wheat is made to yield ½ m. of fine flour; 2 s. coarsely pounded flour; and the rest bran; if this degree of fineness be not required, the proportions are altered'

The flour for Naan is a mix of Fine flour (Maida), and Coarse flour (Atta). Safed Gehun (White Hard Wheat) grown in Punjab was milled as Maida (fine flour) and Atta (coarse flour). This Atta was called Safed Atta, 'White Atta', or 'Naan Atta'.

To make Naan, you need to mix Maida and Safed Atta. Every thing changed with the development of various Sonara wheat strains during Green revolution What was the Green Revolution?. Mistakenly, some people started to use Maida milled from 'Soft White Wheat'. It lacked gluten needed for leavened bread.

In United States, we have two alternatives to make Naan Atta

1. Mix equal amounts by weight of 'un-bleached All-Purpose flour' and 'White Whole Wheat Flour'

2.  Mix equal amounts by weight of 'Pastry Flour', and 'Durum Atta'

Naan dough is made very much like dough for a pizza. Methods to bake Naan

What are Pizza and Naan dough components?