Whole Wheat Flour 3kg

The aata your family eats every single day — do you actually know what's in it? Most commercial flour in Pakistan is bleached, stripped of its bran and germ, and mixed with additives to improve shelf life and appearance. Tayyib Stone Ground Whole Wheat Flour — your Khalis Chakki Aata — is the opposite. Nothing added, nothing removed. Just 100% pure, organically grown whole wheat, ground the traditional stone way. The same roti your dadi used to make.

What's in it

• 100% organically grown whole wheat — no synthetic pesticides, no chemical fertilisers
• Stone ground — traditional milling that preserves the bran, germ, and natural nutrients
• Finely milled in small batches — for freshness and consistent quality
• No preservatives · No additives · No bleaching — pure flour, nothing else

Why switch from regular aata?

Most packaged flour is milled using high-speed steel rollers that generate heat — destroying vitamins, fibre, and natural oils in the process. What's left is a stripped, lifeless flour with little nutritional value. Tayyib Whole Wheat Flour is stone ground slowly, keeping the whole grain intact — more fibre, more nutrients, and a naturally wholesome taste that makes every roti, paratha, and bread better.

How to use it

• Use as a direct replacement for regular aata in all everyday cooking
• Makes softer, more flavourful rotis — knead well and let the dough rest for 15–20 minutes before rolling
• Works beautifully for parathas, chapati, bread, and baking
• Don't store in the original bag long-term — transfer to an airtight container after opening
• Avoid exposure to moisture and heat — causes clumping and spoilage faster than regular flour

Storage

• Transfer to an airtight container after opening
• Store in a cool, dry place away from sunlight and moisture
• For longer shelf life, store in the refrigerator — whole wheat flour retains its natural oils which can go rancid at room temperature over time
• Best consumed within 2–3 months of opening for peak freshness