Stone-ground from naturally grown Ragi (Finger Millet). The deep reddish-brown colour and slightly earthy, nutty flavour in the roti come from nothing being removed — no bleaching, no refining. Naturally gluten-free and calcium-dense, without anything added to make it so.
Works for rotis, dosas, and porridge. Slightly gritty before binding — that's the texture of the whole grain.
