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Stone-ground jau atta in a kraft bag with barley grains

Pind se

Jau ka Atta (barley, stone-ground)

Coming soonBatch prefix JA-

Light barley flour, ground fresh on a stone chakki. For jau ki roti, or mixed with wheat atta.

Size
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Where it comes from

Barley from the fields, cleaned by hand and ground on a stone chakki in small lots. Many families mix it with wheat atta for everyday roti.

How to use it and gift it

Use it for: Jau ki roti, sattu-style drinks, mixed atta.

How it arrives

Step 1: a branded shipping carton, taped and marked Food · Fragile.
1 Branded shipping carton, marked Food · Fragile
Step 2: kraft crinkle paper cushions every side.
2 Crinkle paper on every side
Step 3: your printed gift box sits inside the protection.
3 Your sealed Pindnama pack
Step 4: each item sealed in its own pack, in its own cell.
4 Each item sealed, with a batch code
Step 5: a thank-you card on top.
5 A thank-you card

What you see is what you get

  • Want to see your actual pack? Ask on WhatsApp before paying and we send a real photo of your order. Food is natural, so colour and shape vary a little from batch to batch.
  • Delivery: Multan 1–2 working days; other cities 2–4 working days. Your exact date shows when you choose your city.
  • Broken or damaged? Send a photo on WhatsApp within 24 hours of delivery and we replace the item or refund it. Refund policy
  • Freshness: About 2 months (3 months in the fridge). The made date and best-before date are on every label.

Ingredients

Whole barley. Nothing added.

Shelf life and storage

Shelf lifeAbout 2 months (3 months in the fridge)
  • Pour it into an airtight steel or glass container as soon as it arrives.
  • Keep it in a cool, dry, dark place, away from the stove and sunlight.
  • Always use a dry spoon or cup; moisture spoils flour fast.
  • In hot summer months, keep it in the fridge in a sealed box.
  • Barley dough is softer than wheat; mixing 1 part jau with 2 parts wheat atta makes rolling easier.

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How it's made

From barley to fresh jau ka atta

Grain from the fields, cleaned by hand and ground fresh on a stone chakki in small lots, so the flour keeps its natural taste.

  1. Barley from the fields
    1Barley from the fieldsHarvested when the grain is fully dry.
  2. Cleaned by hand
    2Cleaned by handStones, husk and dust are sifted out in a chhaj.
  3. Ground on a stone chakki
    3Ground on a stone chakkiA light, slightly coarse flour.
  4. Packed fresh
    4Packed freshBagged soon after grinding and sent out quickly.