Lokwan Wheat Flour (Lokwan Gahu Peeth)

Lokwan wheat flour, milled fresh from Lokwan gahu grown by our members. The chapati it gives you is soft, pale gold and still foldable in the dabba at lunchtime.

Fresh milling matters more than people think

Factory atta can be six months old by the time the pack is opened. Ours is ground in small lots and moves out quickly, so the flour smells of wheat when you tear the corner. Whole grain goes in. Nothing is sifted out and nothing is added to hold the colour.

Working with it

The dough drinks more water than packaged atta and it wants a twenty minute rest before rolling. Rested properly it rolls thin without tearing and puffs on the tava. Good for phulka, poli, paratha, and for puran poli where the cover has to stretch over the puran without splitting.

Packs and keeping

Order it as 1 Pack, 2 Pack, 3 Pack, 4 Pack or 5 Pack, so you can size it to how much your kitchen actually gets through. Store in a steel dabba with a tight lid, away from the stove, and use it inside a month.

Buy the whole Lokwan grain if you mill at home, taste khapli wheat for a nuttier chapati, or browse all flours.

Frequently asked questions

What is Lokwan wheat

Lokwan is a soft amber wheat grown widely across Maharashtra and Madhya Pradesh, and it is the standard chapati wheat here. The roti comes out softer than one made from harder varieties like sharbati or khapli.

Why does fresh atta need more water

Freshly milled flour has not spent months losing and regaining moisture, and its bran absorbs slowly. Add water in stages and let the dough sit. It feels stiff at first and softens as it stands.

How long does fresh milled atta stay good

Roughly a month in a closed container at room temperature, less during a humid monsoon week. Fat in the germ is what limits it. Buy smaller quantities more often rather than stocking up.