Taking the classic Italian folded pizza, called calzone, khapli atta gives it a nutritional upgrade, adding more fibre, protein, iron and vitamin B1, instead of regular whole wheat flour, wrapping around a rich mushroom and spinach filling loaded with ricotta and mozzarella cheese. This recipe features Aashirvaad Chakki Khapli Atta, that is made from this ancient grain, with a lower glycemic index and a coarser nature. So, you get a heartier calzone with an eartheir and nuttier crust compared to the maida versions. Because khapli atta has lower gluten elasticity than regular whole wheat flour, the dough needs a longer rest period to hydrate and also develop enough structure to hold its shape once filled. After the yeast mixture is combined with the khapli atta, the dough is kneaded until smooth and left to rise for close to an hour and a half, roughly double the time some standard doughs need, since khapli's coarser gluten network takes longer to relax and stretch without tearing. If you are working out how to make Cheesy Khapli Wheat Calzone dough that rolls out evenly, it helps to use a rolling pin rather than stretching it by hand, the way you might with a more elastic refined-flour dough. Khapli atta tears more easily when pulled, so gentle rolling keeps the base intact while still getting it thin enough to fold neatly around the filling. Slits cut into the top of each folded calzone let steam escape and stop the coarser crust from splitting open in the oven.