Why I Switched to Mill-Produced Flour

By Sadhika on

There is much debate in modern discourse about the healthiness of grains, and while I don't claim to have the medical expertise to advise either way, I find it very hard to completely cut out grains from my diet. In the kitchens of Indian households, wheat flour holds a place of honour. It's the key ingredient in our daily bread, the humble roti, which graces our dining tables every day. Whether you're in the heart of a city or a quaint village, the aroma of freshly cooked rotis wafts through homes, symbolising warmth, tradition, and sustenance. It's the perfect companion to spicy curries, tangy pickles, and hearty dals. 

I can be quite emphatic when expressing my gratitude for living in a country like India, but one of the greatest joys is how traditional lifestyles are carefully preserved, even in the most urbanised cities. For example, in New Delhi, local mills that procure fresh grains and grind them into flour right before your eyes, are widespread.

Nowadays, store-bought wheat flour has been the go-to for many households. However, I recently made a switch that has transformed my culinary journey: I've moved to mill-produced wheat flour, and here's why it's one of the best decisions I've ever made.

1. Freshness on Demand: Imagine walking into a mill, selecting your grains, and watching as they are ground into flour right before your eyes. This isn't just a novelty; it's a guarantee of freshness. Unlike store-bought flour that might have been sitting on shelves for months, mill-produced flour is as fresh as it gets. The aroma of freshly ground flour is unmistakable, and it brings a new level of flavour and texture to my roti.

2. Customisation at Its Best: One of the biggest perks of getting flour from a mill is the ability to customise. I can mix in millets, oats, maize, and other grains in the exact proportions I want. Add a handful of millets for a nutty twist, some oats for heartiness, or a sprinkle of maize for that golden hue. Plus, each combination brings its own nutritional benefits, making your daily bread even healthier.

3. Tailored Refinement: With mill-produced flour, you get to decide how refined you want it. Prefer whole wheat with all the bran and germ for maximum nutrition? You got it. Want something a bit more refined for fluffy naans or delicate pastries? The choice is yours. This level of control ensures that your flour perfectly suits your culinary needs and personal health goals.

4. You Know What You’re Getting: When you buy flour off the supermarket shelf, do you really know what’s inside? Could there be preservatives, additives, or even a bit of yesterday’s batch? With mill-produced flour, you can see the grains, watch them being ground, and rest assured that what you're getting is 100% pure wheat (or your preferred blend of grains). 

5. Supporting Local Economy: By choosing mill-produced flour, I'm also supporting local businesses. These small mills are often family-run operations that have been around for generations. My switch not only benefits my health but also contributes to the livelihood of my community.

Making the switch to mill-produced flour has been nothing short of a revelation. The first time I made roti with my custom blend of grains, I knew I could never go back. The rotis were softer, more flavourful, and had a distinct freshness that store-bought flour simply couldn't match. Plus, there's something incredibly satisfying about knowing exactly where my flour comes from and being involved in the process.

So, if you're using store-bought wheat flour, I highly recommend giving mill-produced flour a try—it's a small change that can make a big difference in your cooking. 

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