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LoginHow To Make Khapli Wheat Bread Bowls For Monsoon Soups
01/07/202601/07/2026
Monsoon calls for deeply comforting food, and while chai and pakoras can be a great evening fix, the taste buds demand more. If you are trying to eat better, there is nothing better than pairing bread with warm, filling, and a little indulgent soups. Try bread bowls in which you go for hot and thick soups, with the former being made with the nutrient-dense Aashirvaad Chakki Khapli Atta, with the goodness of iron and vitamin B1 known to support energy metabolism. It also scores higher on the fibre and protein content, so you’re baking nutritious bread.
The minute the rain sets in, the craving for something hot, soupy that you can savour rather than just guzzle like a snack takes over. It’s like replicating the old feeling of being cared for by your grandmother, who soothes you with a comforting story or two as the rain and thunder barrel on. Soups on a rainy day replicate that warmth pretty well, and Indian cuisine is no stranger to soups, from mutton shorba and rasam to corn and spinach soup, loved for the warmth and comfort it offers on a grey, humid evening.
Adding a bread bowl to your soup luncheon or dinner simply takes that comfort one step further by replacing the usual breadsticks, toast, or crackers. You make a bowl from khapli wheat and ladle the soup into a crusty loaf hollowed out to hold it. You will have no extra plates or bowls to wash, as the bread soaks up the thick soup as it is eaten, and the loaf itself becomes part of the meal rather than an accompaniment to it. So here’s how to go about the process of the bread bowl.
A bread bowl needs a round, sturdy loaf, also called a boule, with a crust firm enough to hold liquid without turning soggy too quickly. Khapli flour is whole wheat atta, but a bit different from the usual hybridised modern wheat out there. Its gluten structure is different, and it requires slightly different treatment, especially regarding hydration and resting time. With some adjustments, you can bake a wholesome bread bowl that is full of fibre and tastes slightly nutty.
Aashirvaad Chakki Khapli Atta (extra for dusting): 3 cups
Bread flour: 1 cup
Instant yeast: 2 teaspoons
Salt: 1.5 teaspoons
Sugar: 1 teaspoon
Lukewarm water: 1.25 cups
Olive oil: 1 tablespoon
Egg (beaten, for the wash, optional): 1
Sift the khapli flour, all-purpose flour, yeast, salt, and sugar into a large bowl.
Add the lukewarm water and olive oil, and mix, kneading when a dough starts to form. Khapli flour behaves a bit differently from other flours, so add the water gradually rather than all at once, stopping once the dough forms and doesn't feel overly wet.
Knead for 8-10 minutes until the dough is smooth and elastic. It will feel slightly coarser than an all-purpose flour dough; this is normal, given khapli's bran and germ content (the fibre).
Place the dough in a greased bowl, cover, and let it rise in a warm spot for about an hour. With khapli wheat, it might not double, but it will still rise.
Punch down the dough and divide it into 2-3 equal portions, depending on how many bread bowls are needed. Shape each portion into a tight, round ball by tucking the edges underneath and rotating it against the counter.
Place the dough balls on a baking tray lined with parchment, seam-side down. Let them proof for another 30-40 minutes until visibly puffed.
Preheat the oven to 220°C. Score an ‘x’ on top of each loaf with a sharp knife. This will help the bread expand evenly rather than split while baking.
Brush with the egg wash for a deeper golden crust (optional).
Bake for 22-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the base.
Cool completely on a wire rack before hollowing. Do not rush this step, as cutting into warm bread will moisten the inside and result in a weird texture.
Put the hot breads out on a wire rack to speed up the process, or leave them on a kitchen counter with the bottoms on parchment paper. Once the loaves have cooled fully, the carving begins.
1. Using a serrated knife (has a saw-like blade), cut around the scored X at a slight inward angle. The same way you would cut the lid off a pumpkin while carving it.
2. Lift off the top lid and set it aside. You can use this later to dip into the soup.
3. Carefully pull and scoop out the soft interior using a spoon or your fingers, working in small sections rather than trying to remove it all in one go. This prevents the walls from tearing.
4. Leave a wall of about 1 to 1.5 inches of bread all around and at the base. This thickness is what keeps the bowl from leaking or collapsing once the hot soup goes in.
5. Do not discard the bread that has been scooped out. It can be torn up for dunking, toasted into croutons, or turned into breadcrumbs for another recipe.
6. If the bread bowls are being made ahead of time, a 5-minute reheat in the oven, just before serving, will re-crisp the insides so it holds the soup better.
You cannot make do with any kind of soup in a bread bowl, especially soups with a thinner consistency like chicken clear soup, hot and sour soup and even tom yum soup, which are soul-warming during cooler weather, especially when the stomach hasn’t been acting right. Such soups will ruin the bread bowl before you can even enjoy the soup out of it. What you need is a thick soup, a combination like bunny chow, to make the best of the khapli wheat bread bowl.
A good tomato soup recipe will always produce a thick, comforting soup, perfect for those who like a tangy and slightly sweet soup. Add basil to the mix, and the entire soup is uplifting, with a herby taste typical of basil, paired with the khapli wheat bread bowl, which tastes nutty and earthy; it is the perfect monsoon fix. The soup, despite being thick, is light and perfect for supper, as part of a larger spread, or as a light meal. This soup is a good vegetarian option for anyone trying bread bowls for the first time.
Another thick soup, this one is for the mushroom lovers who like their soup earthy, rich and creamy. It is made with French roux, made with flour and milk or cream, and cooked to the blonde stage. The mushroom broth or minced mushrooms are added, and the soup is made. If using mushrooms, they need to be properly sautéed to develop optimal flavour. This soup complements the faint nutty notes already present in the khapli bread, making the pairing feel intentional.
This is the one most commonly associated with bread bowls around the world, as it is thick enough to sit comfortably in a bread bowl without the bread absorbing the soup as quickly as thinner soups do. If you want a stretchy consistency, use mozzarella cheese; cheddar is the perfect addition to this soup for a thick, comforting bowl. The broccoli florets are cut into tiny pieces to blend into the soup. You can also add julienned carrots or other minced vegetables to pack in more nutrition to the soup and the khapli atta bread bowl.
Chowder is quite thick and a massive hit in the West. You can make it by using shredded chicken breast, preferably from a rotisserie chicken for the best flavour, pre-cooked potatoes, carrots, celery and corn. There’s also garlic and onion that are sautéed first, then go in with the celery and carrots, sautéed briefly, and then go into the flour, which is cooked into a brownish roux. You can also add bacon pieces for a richer chowder. The soup is made separately with chicken or vegetable stock, with the potatoes, corn, and chicken in it, while the roux bubbles with half the stock. Then the latter is added to the bubbling soup for a deliciously thick and comforting chicken chowder.
New England-style clam chowder is another iconic soup for the same reason as the rest on this list – it is thick and comforting, and perfect for monsoons. This one is more indulgent and features tender clam meat, so if you love seafood, you should try this soup recipe. You can experiment with other seafood, such as shrimp, white fish like basa, or scallops. You need fried bacon bits, reserved bacon drippings for the soup, roux, clam juice, stock, and potatoes. To make this velvety soup even richer, milk or cream is added towards the end.
Make the best of monsoon rains with a comforting bread bowl, fresh from the oven, filled with a thick soup. If the soup runs out quicker, you can use the bread bowl to dip into your favourite dips and finish it off. It is perfect for supper, especially after a rough day at work or when you just need some extra warmth, and it comes in an edible bowl. Bake them and store them for rainy days, and break bread with your loved ones this monsoon.
Yes, but the texture and flavour will differ. Khapli wheat gives a denser, nuttier crumb due to its gluten structure, while regular wheat produces a softer, more neutral-tasting loaf.
