Jiwa 30 Degree Barley Flour/Atta | Patented Cold Pressed Flour | Slow Ground | High Fiber | Jau Atta | 900 G

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(8 customer reviews)

$3.66

  • Patented Process – Our jau atta is made with a pressure based cold press vs friction based, high rpm grinding used by market flours
  • Grinding Temperature – This atta is cold pressed at 30 degrees celcius vs market attas that are ground at ultra hot temperatures of 100 degrees celcius, killing all nutrition
  • Stone Used – Our atta is made using 100% natural grinding stone vs most market brands that use bonded chemical stones, that leave fine particles that get mixed with the atta and cause kirkirapan in rotis
  • Roti Quality – Rotis made with this flour are soft & fully puffed vs hard, partially puffed rotis made from over processed market flours
  • Starch Damage – Our atta is slow ground causing minimal starch damage vs 16% – 20% starch damage in popular brand flours, causing major gut problems

5 in stock

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$3.66

5 in stock

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SKU: B0D6RKNRXY Category: Tag: Brand: Brand:

Looking for an alternative to wheat rotis? Say Yes to ‘Jiwa 30 Degree Barley Flour’. Made with our signature cold pressed process, this flour is milled to preserve its natural bran. With a nutty flavor and sweet taste, our barley flour has 4 times the fiber as refined flour. Use to make rotis, crackers and as a thickener in soups, this atta is here to stay in your kitchen!

8 reviews for Jiwa 30 Degree Barley Flour/Atta | Patented Cold Pressed Flour | Slow Ground | High Fiber | Jau Atta | 900 G

    Ashok Kumar
    February 21, 2026
    Haji Aqbal Ahmad
    February 21, 2026
    Freshness, cleanliness
    SOHRABH JINDAL
    February 21, 2026
    Good substitute for people looking to cut down on gluten but still enjoy chapatis. Texture is smooth and taste is subtle, not overpowering.
    ss
    February 21, 2026
    Product delivered was beyond expiry date. Please check before you order
    Poonam sharma
    February 21, 2026
    I was looking for something to help with better digestion and stumbled upon jiwa barley floor. It's not only ligth but also has a lovely nutty afterteast. I make both rotis and pancakes with it, and the cold -pressed quality make's a real difference -the floor feels alive compared to the usual refined options
    Azimul haq
    February 21, 2026
    Very good quality
    VIJAY PARIKH
    February 21, 2026
    Good.
    Shayaan hoda
    February 21, 2026
    Jiwa barley flour is good. Now I regularly make chapatis with this flour. Chapatis are really soft if we knead the flour with hot water and leave the dough covered for at least 20 minutes. For those who have diabetes barley flour is much better option..
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