Food Factory

Food Factory is a flour label we carry for its stoneground multigrain atta, a blend made for South Asian flatbreads. Multigrain atta mixes whole wheat with grains such as barley, millet, oats or soya, giving a darker flour with a nuttier taste and more texture than plain chapati flour. Stoneground milling crushes the whole grain slowly, so the bran and germ stay in the flour.

The Food Factory line sits in our multigrain atta collection, part of wheat flour in the atta and flour department. It is sold in a large sack, the size families buy when rotis are on the table at every meal.

Multigrain atta is kneaded like ordinary atta, though it usually needs a little more water and a longer rest, as the extra grains absorb more. It makes hearty chapatis and parathas, methi thepla, and thicker bhakri cooked slowly on the tawa. Many cooks blend it with plain chakki atta in whatever ratio the family prefers, for a softer roti that still carries the extra flavour.

Stoneground flours keep more of the grain's natural oils, so store the sack sealed in a cool, dry place and use it within a few months. Brush hot rotis with ghee and stack them in a cloth-lined box to keep them soft until dinner. To compare, browse our chapati atta and millet flour collections.