We grow our own wheat and stone-mill it slowly to keep the bran, germ, and natural oils intact. The result is a nutty, deeply flavourful atta that makes softer, more wholesome rotis.
Lahore₨250 ambient, ₨600 chilled — free ambient delivery over ₨5,000
Islamabad₨250 ambient, ₨600 chilled — free ambient delivery over ₨5,000
Tando AllahyarFree pickup · ₨100 local delivery, free over ₨1,500
What a chakki does that a roller mill does not
A chakki grinds between stones, slowly. The whole grain goes in and the whole grain comes out — bran, germ and endosperm together, mixed by the grinding rather than separated and recombined. The germ is where the oil is, and that oil is where the nutty taste comes from.
A roller mill separates the grain into its parts at high speed and puts back a defined proportion of them. It is more efficient, it is consistent bag to bag, and because most of the germ has been removed the flour keeps for months rather than weeks. That shelf life is a real advantage for national distribution and it is why most atta sold in Pakistan is roller-milled.
This will not keep as long, and that is the point
The oils in the germ go rancid within weeks in Sindh's heat, faster once the bag is open. Buying stone-milled atta in a 20 kg sack and working through it over three months defeats the entire purpose — by the end you are eating a worse flour than the roller-mill one you did not buy.
Buy the size you will actually use in a few weeks, keep it in an airtight container out of the heat, and if you have space, keep it in the fridge. If your household gets through a sack slowly, roller-mill atta is genuinely the better choice and we would rather say so.
Working with it
Stone-milled atta absorbs a little more water than roller-milled flour and the dough wants a longer rest — twenty minutes at least — before it rolls out properly. Rushed, it tears at the edges. Rested, it makes a softer roti that stays soft longer.
The grind is medium, which suits roti and paratha. It is not a fine flour and will not behave like maida in a cake.
Where the wheat comes from
Our own fields — sown in November and December, harvested in March and April, stored and milled through the year in small batches. That is one farm's wheat rather than a blend, which is why the colour varies a little between crops.
If you are researching what wheat and atta cost rather than buying today, our wheat price page separates the government support price, the mandi rate and the retail bag price, which get quoted interchangeably and are three quite different numbers.
