Sihor Wheat Flour (Gahu Peeth) - 1 to 5 Pack

Sihor wheat flour, gahu peeth ground from Sihor grain in small lots so it reaches your kitchen days after milling rather than months. Sihor is a hard, bold grained wheat with a nutty edge, and the atta from it comes out a shade coarser than a mill packed brand.

We grind the whole grain with the bran in, and we do not sieve out the coarse bits or add anything to keep the flour flowing. Open a fresh pack and it smells of wheat. That smell is the first casualty when flour spends a season in a warehouse.

Working with it

The dough drinks more water than supermarket atta and improves with a fifteen minute rest. Rotis come off the tawa soft, speckled brown from the bran. It handles paratha and thepla, holds the outer cover of a puran poli without tearing, and gives a decent shankarpali. If the first batch feels stiff, add water in stages rather than all at once.

Packs and keeping it fresh

Order (1 Pack ), (2 Pack ), (3 Pack ), (4 Pack ) or (5 Pack ). With nothing added, the atta wants an airtight container and about two months of use. During peak summer the fridge is not a bad place for it.

The whole grain of a similar wheat is our lokwan wheat, and there is khapli wheat for an older variety with a coarser bran. The rest is under grains and flours.

Frequently asked questions

How is freshly milled atta different from packet atta

Fresh atta still carries the germ oil, so it smells stronger and gives softer rotis. Packet atta is milled for shelf life and often loses that smell before it even reaches the shop.

How long does Sihor wheat flour last

Roughly two months in an airtight container at room temperature. There is no preservative in it, so buying small and often beats stocking up.

Why does my dough need extra water with this atta

Coarser, freshly ground bran absorbs water slowly. Add it bit by bit, let the dough sit, and it softens.