Pillsbury
Atta Flour Chakki
Chakki atta, the stone-ground wholewheat flour for roshi, chapati and everyday flatbread. Finely milled, so the dough comes out soft and pliable rather than coarse.
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Semolina
Semolina, coarser than flour and used where that texture is the point — upma, halwa, and the crisp coating on fried fish and vegetables.
Available Packaging & Pack Sizes
20 × 1kgMVR 551.89SKU: 10494EAN: 8904150503324
40 × 500gMVR 566.04SKU: 10495EAN: 8904150503317
Prices shown in Maldivian Rufiyaa, per pack size, and exclude 8% GST. For resort supply and volume terms, use the enquiry button below.
B2B & Resort Wholesale
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
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Atta Flour Gold
Atta Gold, the second of the three atta grades carried. Used the same way as chakki — roshi, chapati, paratha — where a kitchen has settled on this grade.
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Atta Flour Multigrain
Multigrain atta, for flatbreads made with more than wheat. The grade to stock where a menu wants a wholegrain option beyond standard chapati flour.
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Besan Flour (100% Channa Dhal)
Besan, milled from channa dhal rather than wheat. The batter flour behind pakora and bhaji, and the thickener in a good number of curries and sweets.
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Ragi Flour
Ragi flour, milled from finger millet. Used in flatbreads and porridge, and stocked where a menu wants a grain other than wheat or rice behind it.
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Rice Flour
Rice flour, used for crisping rather than for structure — in batters, in dusting before frying, and in the South Indian and Maldivian dishes built on it rather than on wheat.
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