How each is made
Chakki atta is ground slowly between stones. The whole grain, including the bran and germ, stays in the flour, and the slow, cool grinding keeps its natural oils and aroma.
Fine atta comes from fast steel roller mills. The flour is often sifted, and some brands blend in maida to make it whiter and smoother.
What you get from chakki atta
- More fibre, which keeps you full and supports digestion
- The wheat's own B vitamins, iron and magnesium
- A sweet, wheaty taste and soft rotis that stay soft
- No bleach, improvers or maida
How to recognise real chakki atta
- Light brown, slightly coarse, with tiny visible bran flecks
- Smells fresh and wheaty, never musty
- Absorbs more water when kneading
Where our wheat comes from
We grow wheat on our own fields and source the rest from partner farmers we visit regularly. It's stone-ground in small batches, so the atta reaches you fresh, in 5, 10, 15 or 20 kg bags anywhere in Pakistan.
