How To Make Khapli Wheat Flour

Pizza Dough

Khapli wheat is great for a roti, but have you tried using it for homemade pizza dough? Because you need to! Khapli atta makes for a delicious pizza dough, but it’s different from the classic pizzeria-style pizza — and that’s exactly where it breaks through the monotony. Khapli wheat, with its weaker gluten structure than bread flour, produces a pizza dough that yields a more rustic pizza base. Here, the crust will be slightly denser and nuttier. Because it has more stretchiness than regular refined flour, it’s also better suited to make a thin-crust pizza.

Here are the ingredients you need to make a khapli wheat pizza dough:

• 2 cups khapli atta

• ½ cup bread flour or maida (optional, for a lighter crust)

• 1 tsp instant yeast

• 1 tsp sugar or honey

• 1 tsp salt

• 1 tbsp olive oil

• ¾–1 cup lukewarm water

Tip: For the best balance of flavour and texture, use a 70:30 ratio of khapli atta to bread flour (maida). If using 100% khapli atta, increase the hydration slightly and expect a more rustic, wholegrain-style crust.

The first step is to activate the yeast. Begin by combining 1 tsp instant yeast, 1 tsp sugar or honey, and ¾ cup lukewarm water in a bowl. Let it sit for 5–10 minutes until slightly foamy. Now, in a large bowl, combine 2 cups khapli atta, ½ cup bread flour (if using), and 1 tsp salt. Pour in the yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms. A shaggy dough is lumpy, uneven, and messy; it’s a sticky, cohesive mass with no smooth surface.

Knead the dough for 8–10 minutes until it becomes smooth and elastic. If it feels dry, add water 1 tablespoon at a time. Khapli absorbs water slowly, so only add 1 tbsp at a time. Khapli dough should feel soft but not sticky. Place the dough in a lightly oiled bowl, cover, and let it rise for 1–1½ hours in a warm place until puffy. The khapli wheat pizza dough may not double as much as a white-flour pizza dough.

After the first proof, your khapli wheat pizza dough can be refrigerated for 24-72 hours. When ready to use, remove it from the fridge and let it sit at room temperature for 30–60 minutes before shaping. To shape the pizza base, punch down the dough gently and transfer it to a floured surface. Stretch or roll it into a 10–12-inch pizza base. Be gentle when stretching to prevent the dough from tearing. 

Place the khapli wheat dough on a pizza stone or baking tray and bake at 220°C for 5–7 minutes. This helps prevent a soggy crust once toppings are added. Spread pizza sauce over the base and add cheese and toppings of your choice. For a classic Margherita pizza, add tomato, mozzarella, and basil leaves. For an Indian-style pizza, you can use paneer cubes, onion, capsicum, and tikka seasoning. Or go for mushroom, onion, and capsicum for a more classic profile.

Bake the pizza at 220°C for 10–12 minutes or until the cheese is bubbling and the crust is golden brown. Allow the pizza to rest for 2–3 minutes before slicing. This helps the cheese set and makes serving easier. Slice the pizza into equal portions and serve it hot with a cold drink of your choice. You can sprinkle oregano or chilli flakes on top for an extra burst of flavour. 

When making a Khapli wheat pizza base, allow the dough enough time to rest and ferment, as Khapli wheat absorbs water differently from refined flour and benefits from slower hydration. Avoid overworking the dough, which can make the base dense. For storage, partially bake the pizza base, let it cool completely, then refrigerate it in an airtight container for up to 3 days. For longer storage, freeze the base between sheets of parchment paper and thaw before topping and baking.

A thin-crust pizza offers a lighter, crispier bite than usual pizza. It highlights the flavour of the sauce, cheese, and toppings. When you use khapli wheat flour pizza dough, the base retains a hint of the flour’s nuttiness, yields thin crusts that crisp up beautifully, and makes for a well-balanced eating experience where individual ingredients shine through.