Why Stone-Ground Atta Makes Better Rotis

Walk into any Punjabi or Haryanvi kitchen and you will hear the same advice: the atta makes the roti. But what actually makes one atta better than another?

Slow grinding keeps the goodness in

Stone-ground (chakki) atta is milled slowly at low temperature. The wheat is crushed whole, so the bran and germ stay in the flour along with their fibre, B-vitamins and minerals. High-speed roller mills generate more heat and often separate the bran, which is why many packaged flours taste flat.

How to knead for softer rotis

• Use lukewarm water and add it a little at a time.
• Knead for 6–8 minutes until the dough is smooth and springy.
• Rest the dough, covered, for 20 minutes before rolling.
• Cook on a hot tawa and puff directly over the flame.

Good atta should smell faintly sweet and nutty, and feel slightly coarse between your fingers.

Our Premium Whole Wheat Atta is milled from wheat grown around Sirsa and packed fresh - try it and taste the difference in your very first roti.