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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
17/02/2026
Leave quinoa and kale aside; there’s a new ancient grain in town, and it’s getting more attention than a crime documentary on Netflix. Khapli wheat, also referred to as Emmer wheat, is an ancient grain that is experiencing a strong revival in modern kitchens. Let’s understand what makes this environmentally friendly atta so unique and why you should join the khapli craze too.
The science and sustainability that go into every mouthful make khapli more than just nostalgic. For those who are sensitive to high-gluten grains, khapli is a great option, as it is twice as fibrous as conventional wheat and contains far less gluten. This means your digestion may be easier, you may feel full for longer, and you may regulate your weight naturally without feeling deprived.
The 2026 food scene is all about gut health and “slow food”, and this low-GI, high-fibre grain is the unexpected trend. So, let’s embrace the return of khapli wheat (emmer), the “main character” of the health movement.
When it comes to sustainable and thoughtful eating in this age of “slow food”, khapli wheat is a leading light. With double the amount of fibre and protein as contemporary wheat, this grain is packed with nutrients. Another thing that makes it special is its low glycaemic index, which makes it easier to control blood sugar levels, hence making it a go-to choice for people with diabetes. When you use khapli wheat as an ingredient in your meal, your food will have an abundance of vitamin B3, magnesium and iron, making it a nutrient-rich choice.
Khapli wheat is changing the way we see ancient grains; it’s more than just another grain in the health food section, it’s a nutritious powerhouse. Nourish your body from the inside out with a flour that is ancient yet full of nutrients. It can naturally help with weight loss and improve the immune system, as well as heart and skin health.
Yes, khapli wheat is trending, but many people are still unsure how to use it in place of regular wheat atta for rotis. The real difference lies in how you prepare the dough with khapli atta. The kneading technique calls for a little more precision when working with khapli wheat. Here’s an easy trick to remember:
Water to knead: Always knead the khapli dough in lukewarm water; it’s the warm water trick. The rotis become softer as a result.
The resting time: Give the khapli dough a good 30–45 minutes to rest. Because of this, the dough becomes more malleable as natural oils and fibres combine.
Gentle rolling: Apply minimal pressure while rolling out khapli rotis. Heavy pressure might cause the edges to tear, since the gluten is more sensitive.
Khapli wheat is making a comeback in Indian and international cuisines due to its flexibility, extending beyond its use in classic rotis and parathas. Khapli-based creations have taken over Instagram feeds and health blogs, including nutritious waffles that are ideal for Sunday brunch, crispy, golden dosas that make South Indian breakfasts both tasty and diabetic-friendly, and fluffy pancakes with a slight nuttiness. Home cooks are even making pizza bases, biscuits, crackers and pasta with the distinctive earthy flavours and nutritional value of khapli.
Khapli pancakes or cookies are more satisfying and don’t create sugar crashes, which parents love for their children. Athletes and health enthusiasts appreciate the slow-release energy they provide in breakfast bowls or as a pre-workout snack. Khapli flour is also being used to transform celebratory foods like halwa and ladoos, proving that it can effortlessly combine tradition and health.
Supporting biodiversity and empowering small farmers, khapli grain is naturally resilient and rain-fed. Making food from khapli atta is about more than it seems; it’s about supporting a supply chain that cares for both the environment and the food you eat.
“Old grain for old recipes” doesn’t quite describe khapli. Khapli atta has become a staple in modern Indian cuisine, used in everything from traditional rotis and parathas to pancakes, biscuits and pizza bases.
If you're interested in making khapli rotis at home, you can try stone-ground flour such as Aashirvaad Namma Chakki 100% Khapli Atta. This atta is specially made to retain its nutrients and natural flavours, so your rotis turn out tender and delicious.