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The making of a dietary staple
Whether it’s bread for breakfast, roti for lunch or biscuits with tea, wheat is a part of every meal.
Being a staple part of the desi diet, the demand for wheat flour is such that there are flour mills present in cities and small towns across the country that produce three kinds of flour: wheat flour (atta), maida flour and semolina.
These products are then used in households and eateries alike to make anything from roti to bread, cake, pastries, naan, biscuits and so on.
Where wheat flour once made using stone mills known as chakki, milling wheat flour is a long process that includes more than six units and employs a number of workers.