Thin-crust pizza lovers can now enjoy their favourite dish with a nutritious twist using Aashirvaad Namma Chakki 100% Khapli Atta. Khapli, also known as emmer wheat, is one of India’s oldest cultivated grains and is now making a comeback for its notable nutritional benefits. Grown in regions such as Maharashtra, Karnataka, Gujarat, and Andhra Pradesh, this ancient grain is known for its low glycaemic index, lower gluten content, and high fibre and protein content. This pizza base not only delivers a crisp and light texture but also supports balanced eating. The atta provides protein, fibre, iron, and Vitamin B1, which support digestion, muscle health, and energy metabolism. Naturally low in sugar and fat, this khapli wheat pizza base is a wholesome alternative to refined-flour bases while maintaining authentic pizza flavour and structure.
The recipe is simple and beginner-friendly, and uses minimal ingredients to create a dough that rolls easily and bakes into a beautifully crisp base. The mild nutty flavour of khapli wheat pairs well with both classic and experimental pizza toppings, making it versatile for everyday cooking. Whether you prefer loaded vegetable toppings or simple cheese pizzas, this base provides a sturdy and light foundation for homemade pizzas.
In a small bowl, mix warm water, sugar, and yeast. Stir lightly and let it rest for 5 minutes until it becomes slightly frothy. This step ensures the yeast activates properly and helps the dough rise, giving the pizza base a light, airy texture.
Description - Step 2
Prepare The Dough
Take Aashirvaad Namma Chakki 100% Khapli Atta in a mixing bowl. Add salt and olive oil. Gradually pour in the activated yeast mixture and knead into a soft dough. Add extra warm water if needed. Knead for about 8–10 minutes, until the dough is smooth and elastic.
Description - Step 3
Rest The Dough
Lightly grease the dough with oil and place it in a bowl. Cover with a damp cloth or cling wrap and let it rest in a warm place. The dough should slightly expand and become softer. Resting allows gluten to relax, improving rolling texture.
Description - Step 4
Shape The Pizza Base
Preheat the oven to 220°C. Gently punch down the rested dough to release excess air. Divide the dough if making smaller bases. Roll into a thin circle using a rolling pin. Transfer onto a baking tray lined with parchment paper. Prick the base lightly using a fork to prevent puffing.
Description - Step 5
Pre-Bake The Base
Bake the rolled dough in the preheated oven until the base firms up and turns lightly crisp but not fully browned. Pre-baking helps maintain the thin-crust texture after toppings are added.
Description - Step 6
Cool And Store Or Use
Remove the pizza base from the oven and allow it to cool slightly. It can be used immediately with toppings or stored in an airtight container for later use.
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Italian
Easy
Flatbread 
