Stone grinding is an ancient technique that preserves the nutritional value of grains by keeping temperatures low during the milling process. Unlike modern roller mills that strip away the bran and germ, stone grinding retains the full grain intact, giving you flour that is richer in fiber, vitamins, and minerals. At Shri Annapurna, we use traditional granite stones that have been in our family for generations. The slow rotation of the stones ensures the grain is ground evenly without generating excess heat, which can destroy essential nutrients. The result is a flour that not only tastes better but is significantly healthier than commercially processed alternatives. The natural oils in the wheat germ are preserved, giving stone-ground flour its characteristic nutty aroma and flavour. When you make rotis with our stone-ground atta, you will notice they are softer, more pliable, and stay fresh longer. This is because the natural oils act as a natural preservative. The higher fibre content also makes you feel fuller for longer, helping with portion control.