Atta · Wheat from the headland
Chakki atta
Our aim
That the daily roti again smells of wheat when the bag opens — bran still in the flour, ash content honest, chapati soft without factory conditioners.
Our motive
Polished white atta in cities has forgotten the field. Our motive is to keep wheat flowing from known village plots into our chakki and out in sacks the same week, so children grow up recognising real grain.
How we mill
Stone grinding, slow friction, cooler flour — vitamins live longer than in hammer mills that blast heat. We sieve for stones and dust because village wheat still comes with a bit of the road in it.
