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7 min
09/08/2026
Khapli wheat behaves differently from regular wheat. This is due to its unique gluten and composition that need to be kept in mind. Simply knowing how to knead the flour and roll the dough will help you get perfect rotis with khapli wheat.
Most first-time users believe that kneading khapli wheat flour requires similar techniques as in the case of regular wheat. Due to its unique structure and composition, however, it is slightly different and requires some adjustments. As soon as you adapt to these changes, the process will become simple and help you make healthy roti with khapli wheat flour, especially if using Aashirvaad Khapli Atta.
One common error novices make in cooking is pouring water into flour all at once. Although khapli wheat flour is effective in absorbing higher amounts of water than most of the regular types of whole wheat flour, it still has to be added gradually during mixing. Such an approach helps in evenly hydrating flour and avoiding problematic sticky bits that would require a lot of dry flour when it comes to rolling out. Therefore, one should pour water bit by bit until the dough remains firm but soft.
2. Kneading It Like Regular Wheat Dough
Khapli wheat dough does not have the same consistency as modern wheat flour due to its different structure of gluten. Excessive kneading will not make the dough identical to the regular wheat flour dough but will make kneading hard. Hence, khapli wheat dough needs to be beaten lightly to avoid working too hard on the dough.
3. Skipping the Resting Time
Many roll their rotis right after they finish kneading. However, with khapli wheat, it is advisable to rest the dough. After about 10-15 minutes of resting, the flour gets enough time to absorb moisture completely. Hydrated dough becomes smoother, improves rolling and prevents cracks on the edges. It is also recommended to cover the dough with a cloth to prevent drying.
4. Expecting Identical Rotis
Khapli wheat rotis inherently differ in appearance. Their colour is generally deeper in red and gold tones; they have a slightly thicker texture and have a mild nutty flavour compared to the roti made from modern wheat. Expecting extremely fluffy, pale chapatis often leads beginners to overcook or over-knead the dough. Accepting these natural characteristics produces better results and a more enjoyable eating experience.
5. Cooking on the Wrong Heat
Cooking with a high temperature will make the outside brown before the inside cooks, and very low heat will dry out the roti before it puffs. When the tawa is preheated properly with consistent medium-high temperature, moisture in the dough will transform to steam and cook the roti properly.
Choosing the Right Flour Matters
Keep in mind that just because a product is branded "Khapli," it does not mean it contains purely khapli wheat. Look for items that clearly state the grain source and process involved. Aashirvaad Khapli Atta is made up of 100% khapli wheat and is produced using traditional chakki grinding that retains the unique properties of the grain. For novice users, a 70:30 mix of regular flour and khapli wheat is also helpful before one shifts to 100% khapli wheat flour.
Making rotis with khapli wheat flour is more about skill than changing the recipe. Gradual hydration, gentle kneading, giving enough resting time, understanding the expected texture, and perfect cooking temperature are the keys to making khaplo wheat work effectively. For the same, one can always rely on Aashirvaad Khapli Atta. Once these basic aspects are mastered, a beginner can easily make delicious rotis while enjoying all the unique properties that come with khapli wheat.
Yes. Khapli wheat is an Indian variety of emmer wheat.
