Use lukewarm water when kneading flour for better gluten activation and softer roti/chapati/poli/rotli. Let the dough sit for 10-15 mins before use. A few drops of oil can enhance texture of the dough an prevent drying. Storing whole wheat kneaded flour for more than 4 hours may cause oxidation leading to enzymatic browning caused by bran and wheat germ pigments.

Many atta brands add flavor enhancers, preservatives and softening agents to the atta. With MBs Nutribag, we deliver pure food! Strictly no softening agents, no whitening agents, no preservatives! Our atta is milled under one roof ensuring standardization unlike many popular brands that outsource milling