Khapli, also known as Emmer wheat, is one of the most ancient grains cultivated in India and among the earliest domesticated crops. It is rich in dietary fibre, aids digestion and gut health. It is also rich in protein, supporting muscle health. Khapli wheat is known for its nutty flavour, rustic texture, and high fibre content, making it ideal for naturally fermented breads. Unlike refined flour breads, this recipe uses no maida, resulting in a hearty loaf with deep flavour and nutritional benefits. The natural sourdough fermentation process enhances digestibility, improves texture, and develops a beautifully complex taste. Though it requires patience, the process is simple when broken down step by step. With proper fermentation, shaping, and baking, you will achieve a crusty exterior and moist, slightly dense crumb that pairs wonderfully with butter, soups, or spreads. This homemade khapli wheat sourdough is perfect for those seeking a traditional, wholesome bread experience.