Most flour sold in Europe is roller-milled: fast, high-yield, and hot enough that it changes the grain's flavour and some of its nutrition along the way.
Chakki — stone milling — grinds slower and cooler. It's less efficient, which is exactly why most large producers moved away from it. It's also why atta made this way tastes different, and why it's still how most households in India mill their wheat.
We chose the slower way on purpose.