Makki Atta

Grown on the lower, warmer terraces around Jubbal and Kotkhai.

Stone-ground in small quantities locally, close to when it's ordered — maize flour goes stale faster than wheat.

• Stone-ground, not roller-milled
• Ground close to order — maize flour doesn't keep well
• Lower terraces, Upper Shimla

Knead with warm water — makki atta has no gluten, so it needs a gentle hand.

Pat by hand rather than rolling, and cook on a hot tawa.

Serve with ghee and saag, the way it's meant to be.

Maize roti with saag and ghee is standard winter eating across the north Indian hills.

Maize is naturally gluten-free and, stone-ground, retains more of the whole grain than heavily refined flour.

These are general facts about this food, not tested claims about this specific batch. We'd rather tell you what we know than invent numbers.