Atta is a particularly finely ground flour due to the heavy stones that are typically used to mill it. The intensity of that ...

The Flour and Stone owner’s lush new cookbook has the wonders of nature woven into every page. Here, the pistachio- and rhubarb-coloured palette of a John Olsen work is reimagined in cake form. For ...

As the process of contemporary flour-making often affects its taste and nutritional quality, look for the stone-ground variety that’s ground in a revolving stone mill to ensure the best flavour.