Fresh Five-Grain Atta

Why these five grains

Whole wheat gives the dough its stretch and the roti its softness. Roasted Bengal gram adds a light nuttiness and body. Ragi and jowar bring the flavour of a traditional millet roti without turning the dough crumbly. A small measure of flaxseed rounds it off.

The percentages are fixed. Every batch is weighed to the same recipe on a calibrated scale, so a roti from this month's pack tastes like the last one.

Fresh chakki atta versus packaged atta

Flour starts to change from the day it is milled. The natural oils in the germ slowly oxidise, and the aroma you smell when a chakki is running fades within weeks. A packet on a supermarket shelf is usually one to three months old before it reaches a kitchen. Our atta is hours old when the rider hands it over, which is why the first roti smells like the mill.

How fresh atta kneads

Fresh atta absorbs a little more water than shelf atta. Add water gradually, knead to a soft dough, rest it for 15 minutes and roll as usual. Most families find they need slightly less ghee.

How long it lasts and how to store it

Keep the pack sealed until you need it, then move the atta to an airtight steel or glass container in a cool, dry cupboard away from sunlight. Use a dry spoon. A 5 kg pack suits a family that finishes it within three to four weeks; the 10 kg pack suits larger households. The best-before date is printed on the pack, and if the atta ever smells musty, do not use it and message us.

What we do not claim

We do not make medical, weight-loss or blood-sugar claims about this or any product. We list every ingredient with its percentage so you can decide what suits your household.