The soft-roti one
Sharbati base, fine grind, nothing added. What most families want and rarely get from a packet.
The thing a factory cannot do
Build your blend.
Pick your base grain, add what your household actually needs, choose the grind. We mill exactly that combination the next morning and print the proportions on the pack.
1. Your base grain
This is most of your flour. Everything else is an addition to it.
2. Add-ins — optional, up to four
Each add-in takes ten percent of the blend. Hover or focus any of them to see what it does to the dough.
Past four add-ins the roti stops holding together, so we cap it there rather than sell you a blend that doesn't work.
3. How fine?
4. How much?
A family of four usually finishes 5 kg in three to four weeks. Fresh atta is best inside 45 days, so bigger isn't better here.
Three blends people actually order.
Starting points, not prescriptions. Change any proportion you like.
The winter one
Bajra base with methi and a little chana, coarse. Traditional in Rajasthan and Gujarat through the cold months.
The slow one
Khapli base with barley and chana, coarse grind. Built from grains with published lower glycaemic index values.
Source: ICMR-NIN Indian Food Composition Tables, 2017.