Sharbati wheat

Story

A golden, slightly sweet wheat from the black soils of Madhya Pradesh, prized for soft rotis.

Origin

We will publish the origin of each batch once it is verified. Until then, we do not say.

Flavour and texture

Mild, faintly sweet, clean.

In the dough

Strong gluten network; rolls thin and puffs readily.

Sharbati is the backbone. It lets everything else roll.

Pairing tip

Pairs with anything; give millets a base to lean on.

Blends that use it

• Sunday Phulka

  Sharbati wheat 75%
• First Light

  Sharbati wheat 50%
• Red Earth

  Sharbati wheat 55%
• Easy Evening

  Sharbati wheat 45%

From the Journal

• 

  Kitchen

  How to store fresh flour, and why it should not live in the tin for a year

  Whole-grain flour keeps its germ and its oils. That is what makes it taste good, and why it needs a little care.

  14 Oct 2026 · 2 min read

• 

  Kitchen

  Ragi in rotis without the cracking: a dough guide

  Ragi drinks water and has no gluten of its own. Here is how to get it into a soft, rollable roti.

  12 Oct 2026 · 2 min read

• 

  Stories

  Why your atta is the same as everyone's, and what to do about it

  Packet atta is designed to be identical in every batch. That is a feature for a warehouse, not for your family.

  10 Oct 2026 · 2 min read