Khapli Wheat Flour | Asmita Organic Farms

Stone-ground flour milled from khapli wheat, the ancient emmer variety grown in Maharashtra. It has a deeper, nuttier taste than ordinary atta and makes softer rotis that stay pliable longer. Use it as an everyday atta, or blend it with regular wheat flour while your household gets used to the flavour.

Key Features

• Emmer wheat: khapli, an ancient variety, rather than modern wheat.
• Stone-ground: milled slowly into a fine atta.
• Nutty flavour: more character than standard chakki atta.
• Single ingredient: khapli wheat, nothing blended in.

Ingredients

Khapli (emmer) wheat.

How to Use

• Knead into dough for rotis, phulkas and parathas.
• Use for aloo paratha, thepla and wheat pancakes.
• Substitute part of the regular flour in cakes, cookies and bread.

Product Details

• Type: stone-ground whole wheat flour (khapli atta).
• Grain: emmer wheat.
• Storage: airtight container in a cool, dry place.

Good to Know

• Contains wheat and gluten — not suitable for anyone avoiding either.
• Khapli dough absorbs slightly more water than regular atta; add water gradually.
• Colour is naturally darker than refined flour.

FAQs

How is khapli different from regular wheat?

Khapli is emmer, an older wheat variety with a firmer grain and a nuttier, slightly sweet taste. Rotis from it are softer and hold better through the day.

Can people avoiding gluten eat it?

No. It is a wheat flour and contains gluten.

Do I need to change how I knead it?

Add water a little at a time — it takes on more than regular atta — and rest the dough for ten to fifteen minutes before rolling.

Can I use it for baking?

Yes, though it behaves differently from maida. Start by replacing a third to half of the flour in a cake or bread recipe.

Country of Origin: India Sold by: Asmita Organic Farms Fulfilled by: EarthBased