Khapli Wheat

Is Changing the Way We Think About Calzones: Here's How to Make One at Home

Master Recipe: Step-by-Step Khapli Wheat Calzone Dough

Replicating a classic, pliable calzone dough using this ancient whole-grain flour requires just a little patience and the right hydration balance. Because whole grains contain the bran, they absorb water a bit more slowly than white flour, making a short resting period essential.

Ingredients for the Dough

• 3 cups of Aashirvaad Chakki Khapli Atta

• 1 cup of lukewarm water (plus 2-3 tablespoons extra if needed)

• 1 packet (7g) of active dry yeast

• 1 teaspoon of raw organic honey or sugar

• 1.5 teaspoons of fine sea salt

• 2 tablespoons of premium extra virgin olive oil

Method for Dough Preparation

• In a small glass bowl, combine the lukewarm water, honey, and active dry yeast, stirring gently.

• Let it sit for 5 to 7 minutes until a thick, frothy foam forms on the surface, confirming the yeast is alive.

• In a large mixing bowl, whisk together the ancient grain flour and fine sea salt until thoroughly combined.

• Create a well in the centre of the dry ingredients, then pour in the frothy yeast mixture along with the extra-virgin olive oil.

• Using a sturdy wooden spoon or your hands, gradually mix the flour into the liquid until a shaggy, cohesive dough forms.

• Turn the dough out onto a lightly floured countertop and knead continuously for 8 to 10 minutes.

• Avoid tearing the dough; instead, use a smooth stretch-and-fold motion to develop the delicate gluten without stressing it.

• Shape the smooth dough into a neat ball and place it inside a clean, lightly oiled bowl, turning it once to coat all sides with oil.

• Cover the bowl tightly with a damp kitchen towel or beeswax wrap and place it in a warm, draft-free spot in your kitchen.

• Allow the dough to rise for roughly 1.5 to 2 hours, or until it has noticeably doubled in size.

• Once fully risen, gently punch down the dough to release large air bubbles, then divide it into four equal portions and let it rest for 10 minutes before rolling.

Innovative Vegetarian Fillings for Your Ancient Grain Turnovers

The deeply nutty undertones of an emmer wheat crust create a magnificent backdrop for a variety of robust, earthy, and cheesy vegetarian combinations.

1. Gourmet Wild Mushroom and Truffle Ricotta

Ingredients:

• 2 cups of sliced cremini and shiitake mushrooms

• 1 cup of fresh whole-milk ricotta cheese

• 1 cup of shredded low-moisture mozzarella

• 2 cloves of minced garlic

• 1 tablespoon of olive oil

• 1 teaspoon of white truffle oil

• Salt and freshly cracked black pepper to taste

Method:

• Heat the olive oil in a skillet over medium-high heat.

• Sauté the minced garlic and sliced mushrooms until all the natural moisture evaporates and the mushrooms turn a beautiful golden brown.

• Remove the pan from the heat and let the mushroom mixture cool completely.

• In a separate mixing bowl, stir together the fresh ricotta, shredded mozzarella, salt, pepper, and truffle oil.

• Gently fold the cooled mushrooms into the cheese mixture before spooning it onto your rolled-out dough circles.

2. Pesto, Sun-Dried Tomato, and Roasted Artichoke Hearts

Ingredients:

• 4 tablespoons of vibrant basil pesto

• 1/2 cup of chopped oil-packed sun-dried tomatoes

• 1 cup of marinated artichoke hearts (drained and chopped)

• 1.5 cups of shredded provolone or mozzarella cheese

Method:

• Roll out a portion of the prepared dough into a neat circle on a lightly floured surface.

• Spread a thin, even layer of basil pesto across one-half of the dough, leaving a clean half-inch border along the edges.

• Scatter the chopped sun-dried tomatoes and marinated artichoke hearts evenly over the pesto base.

• Top the vegetables with a generous layer of shredded provolone or mozzarella cheese.

• Fold the clear half of the dough over the filling and crimp the edges tightly to seal.

Savoury Non-Vegetarian Fillings Packed with Flavour

For meat lovers, the structural integrity of this ancient whole-grain crust holds up incredibly well against juicy meats, spicy sausages, and rich, savoury sauces.

1. Spicy Italian Sausage, Fennel, and Charred Bell Peppers

Ingredients:

• 2 links of high-quality Italian sausage (casings removed)

• 1 cup of thinly sliced bell peppers

• 1/2 cup of thinly sliced red onion

• 1.5 cups of shredded fontina cheese

• 1/4 cup of thick marinara sauce

Method:

• Brown the crumbled Italian sausage in a hot pan over medium heat until fully cooked.

• Remove the cooked sausage from the pan and set it aside to drain.

• In the same pan, sauté the sliced bell peppers and red onions until they develop sweet, slightly charred edges.

• Let both the meat and vegetables cool down completely to room temperature.

• Assemble the calzone by spreading a light layer of marinara sauce on the dough, followed by the cooked sausage, charred vegetables, and fontina cheese.

2. Smoked Pulled Chicken with Caramelised Onions and Fontina

Ingredients:

• 1.5 cups of shredded smoked chicken breast

• 1 large onion (sliced thinly)

• 1 tablespoon of butter (for caramelising)

• 1 cup of shredded fontina or Gouda cheese

• A drizzle of smoky barbecue sauce or garlic herb oil

Method:

• Melt the butter in a pan over low heat, add the sliced onions, and cook slowly until they are deeply sweet and caramelised.

• Mix the shredded smoked chicken with the caramelised onions in a small mixing bowl.

• Lay down an even base of shredded fontina or Gouda cheese onto your prepared dough circle.

• Pile the chicken and onion mixture directly over the cheese layer.

• Finish with an optional drizzle of barbecue sauce or garlic-herb oil before meticulously folding and sealing.

Mastering the Bake: Achieving the Perfect Doneness

Getting that quintessential pizzeria-style crunch on a whole-grain calzone requires high heat and proper steam management so the bottom does not turn soggy.

• Preheat Your Oven Thoroughly: Always crank your oven up to its highest setting, ideally 230°C or 250°C, for at least 30 to 45 minutes before baking. If you own a pizza stone or baking steel, place it on the middle rack during preheating to ensure instant heat transfer to the bottom of the crust.

• Cut Steam Vents: Right before putting your stuffed pockets into the oven, use a sharp knife to cut 2 or 3 small diagonal slits across the top of each calzone. This allows trapped steam from the melting cheese and vegetables to escape freely, preventing the dough from tearing open or getting soggy inside.

• Apply an Egg Wash or Olive Oil: Brush the exterior of your calzones generously with a beaten egg mixed with a teaspoon of water, or with a liberal coating of extra-virgin olive oil. This step creates a gorgeous, glossy, deep mahogany sheen on the ancient grain crust.

• Bake Until Deeply Golden: Slide the calzones onto your hot baking stone using parchment paper. Bake for 12 to 15 minutes. Look for a uniform, deeply golden-brown crust with cheese bubbling slightly through the steam vents. Tap the top crust lightly; it should sound hollow and feel firm.

• Let It Rest Before Slicing: Resist the temptation to cut into your calzone immediately. Let it rest on a wire cooling rack for 5 minutes. This brief pause allows the molten cheese to set and prevents the hot fillings from rushing out on your first bite.

Turning Your Kitchen Into an Authentic Italian Bakery

Baking with ancient grains is an incredibly rewarding journey that connects you directly to traditional culinary arts while respecting your modern health goals. By mastering the delicate balance of hydrating your ancient emmer dough and pairing it with imaginative, wholesome fillings, you elevate a simple weeknight dinner into an artisanal experience. Grab a bag of heritage flour, fire up your oven, and enjoy the crisp, aromatic bliss of homemade comfort food at its absolute finest.