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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
27/02/2026
Wellness trends are here to stay, and if you’ve been scrolling on social media long enough, you might have noticed a lot of people swearing by ancient grains. Khapli atta is one of them, and there’s a good reason why it’s trending, whether through branded content plug-ins or through organic content through people who take their health seriously. Between sourdough starters going viral during lockdown and binge-watching cooking shows like The Bear, baking has officially become part of the self-care era.
If you've been meaning to move away from the maida, which barely has any fibre in it, even though it's the holy grain of all kinds of baking, you are at the right place. Swapping to a healthier grain does not have to be sacrificial, and you can start small. Here comes in khapli atta, which isn't just some trendy health food – it's one of the oldest grains cultivated in India, grown for thousands of years in Maharashtra, Karnataka, Gujarat, and Andhra Pradesh before modern high-yield varieties pushed it out of most kitchens. Today, it makes up just about 1% of India's wheat production, but interest has been reignited, and for good reason.
Khapli atta has a reddish-brown hue and a warm, nutty aroma, noticeably different from the pale and subtle smell of refined flour, thanks to the wheat retaining its original protein structure. Once it goes through baking, it still retains its earthy taste.
Khapli wheat flour also absorbs more water than regular flour milled atta, and the dough behaves a little differently, too. It might make a good dough, but produces a slightly denser one, producing chewier rotis with baked goods being more filling. This is the nature of this ancient grain, so it’s likely the results will be different from refined flour.
Start with a blend, not a full switch: If you're new to khapli atta, mix it 50-50 with your regular atta for the first week. This eases your palate and your technique into the grain without a sharp difference in texture or taste. Once comfortable, shift to 75% khapli and eventually to 100%.
Add more water than you think you need: Because khapli flour is more absorbent, add 1-2 extra tablespoons of water per cup of flour when making roti dough. For baking, say breads, muffins, pancake batter, add 2-4 extra tablespoons of liquid per cup. Don't try to force the dough with less water, or else, it won't come together right.
Give ample resting time to the dough: After kneading, cover the dough and let it rest for at least 10 minutes before rolling. This allows the flour to fully hydrate and the gluten (which is already lower than regular wheat) to relax, making the dough easier to work with and the final roti softer. Skipping the rest is the most common beginner mistake with khapli atta.
For breads, give the dough more time to rise: Because the gluten structure in khapli wheat is weaker than in regular wheat, it doesn't trap gas as efficiently during fermentation. Budget 15-25% more rising time than you would with regular atta dough.
Lower the baking temperature slightly. When using khapli flour in the oven, reduce the temperature by about 10-12°C from what the recipe calls for. This prevents the outside from browning too fast before the inside is cooked through.
Warm water makes a difference. Using lukewarm (not hot) water when making dough helps the flour hydrate evenly and produces a smoother result.
Khapli atta is the new sourdough in the baking world. The usual rotis and parathas are, of course, there, and for those looking to add more fibre and protein into their diet, via the carb route, khapli atta should be your go-to.
Regular bread is the most rewarding place to start. Khapli atta produces a loaf with a dense, compact crumb with the trademark nutty flavour that plain whole wheat bread doesn't come close to. It toasts well, holds up to spreads, and actually tastes like something. If you want a lighter texture, swap 30% of the khapli flour for maida.
Banana bread and other quick-baking breads are where khapli atta really earns its place in a home kitchen. Khapli wheat’s natural taste pairs well with banana, cinnamon, nuts, and dark chocolate. The result is more filling than a regular banana bread, and one slice tends to hold you longer, minus the heaviness.
Muffins work particularly well because the recipe can be adjusted. Grated carrot or zucchini added into the dough can make up for the moisture. Blueberry, walnut, or banana-oat combinations all work. You don't need to adjust much, just add an extra tablespoon or two of liquid to the batter, and they come out soft and well-risen.
Cookies are surprisingly good as well. Khapli flour makes chewy cookies which are grainy, so consider baking oat cookies, whole wheat chocolate chip cookies, or anything spiced. They won't spread thin and crispy the way a refined flour cookie does, which makes for filling treats.
Pancakes made with khapli flour have more body than the standard weekend pancake stack. The batter will need a little extra liquid, and pancakes made from kapli flour are filling enough that two or three is genuinely a meal rather than a prelude to one.
If you're new to baking with it, start with muffins or banana bread, as both are low-stakes and give you a good feel for how the flour behaves before you move on to bread loaves.
In human terms, it’s comparing twins, one of whom underwent Botox treatment versus the other who chose to age gracefully. Modern wheat (the Botox twin) was bred to rise well, yield more per acre, and have a long shelf life. Khapli wheat (the au natural twin) was never put through that process.
As a result, it has more fibre, more protein, a lower glycemic index, and lower gluten, but it also has lower yield, which is why the khapli wheat price is higher than regular atta. A reliable option at ₹199/kg, Aashirvaad Namma Chakki 100% Khapli Atta delivers a well-milled, consistent product suited for regular use.
Transitioning to any new flour can be daunting and takes a few tries before it feels natural. The first batch of baked goodies might not turn out to be as you’d expect, and potentially may be a little too thick to your liking, which is quite normal. Make sure that you adjust your water, rest your dough enough, and give it at least a week to adapt to the wholesome khapli atta.
