How we make it
The milling process.
Most flour sat in a warehouse for months before it reached you. Ours did not.
How old is your flour?
Most of it is older than you think.
- 3–12
- months a bag of flour can be sold within, counted from the day it was milled
- 0
- days ours spends in a warehouse. We mill it where we press it
Flour shelf-life windows per King Arthur Baking Company: three to nine months for whole grain flour and up to twelve for white, measured from the date it was milled.
The short version
Grain is stable. Flour is not. Break a grain open and the oils start to oxidise, the nutrients start to go. We grind small batches in Houston the same week the dough is pressed.
Head to head
The same flour, made two different ways.
| Commercial milling | Prime Millers | |
|---|---|---|
| Time from mill to dough | 3 to 12 months | Same week |
| Mill type | High-heat roller | Our own pulverisers, in-house |
| Grain traceability | Commodity lot | Named region and harvest |
| Additives | Conditioners, bleach, anti-caking | None |
Inside the mill
Eight steps, and a person at every one.
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Step 01
Sourcing
Ancient, drought-resistant grains. Millet in its many variants, amaranth, and more to come. They need neither heavy fertiliser nor the water modern crops demand.
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Step 02
Cleaning
Every batch is sorted for stones, chaff and broken grain before it goes near a machine.
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Step 03
Drying
Dried in our own dryers. Eighteen months of trials taught us that how the grain is dried decides how much of it survives to the plate.
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Step 04
Roasting
Roasted in-house, in our own roaster. Roasting and drying are what bring the flavour out of these grains, and they are the part that took longest to get right.
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Step 05
Milling
Our own proprietary pulverisers turn the grain into flour. No outside mill, no commodity flour arriving by the pallet.
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Step 06
Making the dough
Fresh flour goes straight into our own dough maker, in batches small enough to judge by eye. The equipment is sanitised between batches, which is the other reason none of this is made by hand.
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Step 07
Pressing and cooking
Our in-house flatbread maker presses and cooks each one. From dough to finished flatbread, no hand touches the product.
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Step 08
Packing
Bagged eight at a time, flushed with nitrogen and sealed on the spot, six bags to a case. That is 48 flatbreads, and it is the seal rather than a preservative that keeps them for four weeks.
And then it leaves
Sealed, and out the door in 2 to 3 days. Four weeks of shelf life from the day it was made, so it travels at room temperature and nothing spoils on the way to you.
Why millets
The gluten-free aisle has a base-flour problem. Most gluten-free flatbread is built on refined starch. Cassava and corn mill cheaply and behave well in a factory, but they carry almost no protein of their own. We start from whole pearl millet and use only as much starch as it takes to bind.
| As a base flour | Millet | Cassava | Almond | Corn |
|---|---|---|---|---|
| Whole grain | Yes | No, root starch | No, nut flour | Refined |
| Fibre | High | Very low | Moderate | Low |
| Protein | High | Near zero | High | Low |
| Nut allergen | No | No | Yes | No |
Compares each flour as the base of a tortilla, not the finished product. Ours carries a little tapioca starch as a binder, because gluten-free dough needs one, but it is not what the tortilla is built on. Directional; final figures to be confirmed against packaging labels.
Named region and harvest
You can ask us where any batch came from.
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God’s Own Country
Kerala. Our South Indian roots start here. For the source of a particular grain or batch, our team can help.
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Land of Temples
Tamil Nadu. One of the South Indian regions in our sourcing story. Ask us about the origin of the grain in your current batch.
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Rice Bowl of India
Andhra Pradesh. Part of the South Indian growing belt we work with. Grain availability changes with the harvest; contact us for batch-specific details.
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Land of the Incas
Peru. Part of the heritage behind amaranth and the Aztec-inspired range. Ask our team for the sourcing details of your current batch.
Start here
Taste the difference milling makes.
Our pearl millet tortilla is the one people come back for. Soft enough to fold, strong enough to hold, and built on a whole grain rather than a starch base.
