Sprouted Wheat Flour  The Way Rotis Were Always Meant to Be

Before packaged atta existed, wheat was soaked, sprouted and then ground fresh at home or at the local chakki. That process was not just tradition — it was nutritional science our ancestors had perfected. We bring back that same process with our sprouted wheat flour, stone-ground from naturally sprouted wheat to give you rotis that are easier to digest, more nutritious and far more flavourful than anything off a supermarket shelf.

How our sprouted wheat flour is made

Carefully selected wheat grains are cleaned, soaked overnight and allowed to sprout naturally for 24–36 hours. The sprouted wheat is then sun-dried slowly and stone-ground into fine flour. This entire process is done with no chemicals, no bleaching and no artificial treatment of any kind.

• Naturally sprouted wheat — no shortcuts
• Sun-dried to lock in sprouted nutrition
• Stone-ground for full-grain nutrition and texture
• No maida, no bleaching, no preservatives
• Lower glycaemic index than regular wheat flour

Why sprouted wheat flour is better

Regular wheat flour — even whole wheat atta — contains phytic acid that blocks the absorption of zinc, iron and magnesium. Sprouting neutralises this, making the same nutrients far more bioavailable. Sprouting also partially breaks down gluten and starch, making the flour lighter on digestion — better for people who find regular wheat heavy on their stomach.

Uses:

• Soft rotis and chapatis with better texture and flavour
• Traditional Telugu dishes — bobbatlu, atlu
• Wheat dosas and pancakes
• Healthy baking — bread, muffins, cookies
• Thickening agent for gravies and soups
• Porridge for children and elderly

Sprouted vs Regular Wheat Flour:

1kg

The roti your body was always meant to eat — simple, real and nourishing.