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22/04/2026
Khapli atta rotis benefit enormously from the addition of dairy-based semi-liquids and liquids into the dough. They are perfect for kneading, but the answer to which works better, curd or whey, depends on the degree of softness you seek. The best thing about rotis made from khapli wheat, also known as Emmer wheat, is that it’s easier on the gut, lower on the glycemic index, and richer in nutrients than modern hybrid wheat. But because it absorbs more water than regular atta, the kneading liquid does make a difference.
Khapli wheat, also known as Emmer wheat, is one of the oldest and most cultivated crops in human history and one of the first sown in India. It originated thousands of years ago as a primary wheat variety in ancient civilisations across the Middle East and Europe. In India, it has been grown primarily in Southern Maharashtra, Northern Karnataka, and parts of Gujarat for centuries, and is now making a strong comeback among health-conscious consumers.
Khapli atta soaks up a bit more water than regular atta, so adding water slowly while kneading is essential. Letting the dough rest for 10 to 15 minutes after kneading makes the rotis softer. This extra absorbency is part of what makes khapli wheat special; it means the grain retains more of its bran and germ, which makes it absorb more water.
Khapli atta has less gluten than modern wheat, which means the gluten is more easily digestible. Less gluten, however, also means the dough needs a little more help retaining moisture during cooking. This is exactly where curd and whey come in, along with quality atta like Aashirvaad Chakki Khapli Atta to make the dough.
Curd (dahi) is the semi-solid result of fermenting milk with live bacterial cultures. Curd refers to the solid portion of milk that forms when it coagulates, usually after adding an acid like lemon juice or vinegar, or through bacterial fermentation. It is thick, slightly tangy, and contains proteins (casein), fats, lactic acid bacteria, and water.
Whey is what is left behind when the curd is strained. Whey is the yellowish-green liquid that drains out when you strain curd to make Greek yoghurt, hung curd, or labneh. It is packed with protein, B vitamins, calcium, potassium, and beneficial lactic acid bacteria. Most cooks strain curd regularly to make hung curd or paneer, and the collected whey is one of the most nutritious kitchen byproducts commonly discarded.
Both contain lactic acid – the active compound that does most of the softening work in roti dough. But their concentrations and supporting ingredients differ significantly, and that difference is telling in the finished roti.
When water meets khapli wheat flour, proteins called glutenin and gliadin bind to form gluten, which is the stretchy network that gives any dough its structure. In the typical roti, this network is fairly tight. The more you can relax that gluten network (kneading) while still keeping the dough workable, the softer your finished roti will be.
The lactic acid in yoghurt breaks down gluten, adding that billowy softness that makes rotis a delight to tear into. Research confirms this as well: adding yoghurt and curd cheese to dough improved softness by 67 and 55%, respectively. Moisture, which is a key factor to softness, was also increased from 42% in the dairy-free bread to 50-51% in loaves that contained 20% dairy.
Yoghurt-based dough promoted improved bread crumb softness and delayed the staling rate, while nutritionally, the glycemic index was reduced, and protein digestibility was enhanced. For khapli atta, which already has a naturally low glycemic index, this is an added advantage.
Adding curd directly to the dough is the richer option. Yoghurt or curd, and milk are all used for making soft chapati dough; the fat and protein content in dairy products create a more tender crumb in the finished flatbread.
Curd brings three things to the dough that plain water cannot:
For khapli wheat specifically, where the lower gluten content means less natural dough cohesion, the fat and casein in curd help the dough form more easily. The resulting rotis are slightly denser than whey-kneaded versions but stay soft for longer.
How to use curd: Replace plain water entirely with full-fat curd, or use a 1:1 mix of curd and warm water if the dough feels too heavy. One to two tablespoons per cup of khapli atta is a good starting point.
The lactic acid in whey softens the gluten in wheat flour, making the dough more pliable and the rotis softer. The mild tanginess is barely noticeable after cooking but adds a subtle but deep flavour. Use whey at room temperature for best results, as chilled whey makes the dough stiffer. The protein in the whey makes rotis quite soft, even if they are eaten the next day.
Whey is lower in fat than curd, and their rotis are lighter and less rich than the ones made with curd. It is an excellent option for everyday use and for those watching their fat intake. The soluble whey proteins hydrate the dough differently from caseins, so you get a more pliable, extensible texture that allows the khapli atta rotis to be rolled thin.
How to use whey: Replace plain water 1:1 with whey. For a standard batch of 8-10 rotis, use approximately 150-200 ml of whey at room temperature.
Curd and whey, beyond their probiotic-rich goodness, are excellent roti softeners. While it might seem that both yield the same results, they don’t, but they definitely yield better rotis than the dough that uses plain water.
Feature |
Curd (Dahi) |
Whey |
Texture |
Richer and denser |
Lighter and more supple |
Softness |
Stays soft longer |
Very soft when fresh |
Fat content |
Higher |
Negligible |
Digestibility |
Slow-digesting |
Fast-digesting |
Flavour |
Subtle tanginess, richer |
Very mild tanginess |
Here are five easy roti recipes to get started with your khapli wheat flour:
1. Plain khapli roti: Knead 1 cup khapli atta with warm water, a pinch of salt, and ghee. Rest the dough, roll it out, and cook on a hot tawa. It’s great for everyday meals.
2. Garlic and coriander khapli roti: Add 1 tablespoon chopped coriander and 1 teaspoon minced garlic to the dough. Cook on a tawa for a roti that supports immunity and detoxification of the body.
3. Methi khapli paratha: Mix ½ cup fenugreek leaves and ½ teaspoon ajwain with the flour. Roast with ghee for a roti good for blood sugar management and digestion.
4. Mixed vegetable khapli thepla: Mix grated carrot, chopped spinach, turmeric, and cumin with the atta for a nutrient-dense, colourful flatbread.
5. Multigrain khapli roti: Blend khapli atta with ragi, bajra, or jowar flour for a high-fibre, multi-grain flatbread with a nutty, earthy flavour that keeps you full.
Making rotis with khapli atta can be tough given their coarse nature, but luckily, rotis don’t need much and can be worked with even with denser doughs. With the existence of gut-friendly and probiotic-rich yoghurt and whey, they can be made softer and continue delighting roti makers and eaters.
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