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Hello.

Thanks for all the help. I've had several posts on atta flour but so far
none on temarin. Here are some of the posts:

"Atta is whole wheat flour from India.

Atta flour is used to made certain Indian breads called "rotis".
It contains wheat.

Atta Flour: (India) A finely milled whole wheat flour ussed extensively
in the making of Indian unleavened breads, particularly chapatis and
parathas. The Encyclopedia of Asian Food and Cooking

Atta flour (Chapati Flour)

.........................................................................

                           A low gluten fine wholemeal flour from a soft
wheat suitable for all Indian flat breads. (from: The Sambal Blacan
Cookbook: http://people.a2000.nl/rvandeij/glossary.htm)

HAPATTI OR ATTA FLOUR This is a fine-textured, whole wheat flour that is
used in making most unleavened indian bread. The whole kemel is a good
source of dietary fiber as  it contains a high proportion of bran and
wheatgerm.If real chapatti flour is not available, then a fine-textured
whole wheat flour or a mixture of equal quantities of whole wheat and
all-purpose flour can be used to make indian breads.

(from: DesiKitchen.com: http://www.desikitchen.com/html/glossery2.htm)"


I'll make another summarization if I get more intersting replies.

Ragnar