Khapli, also known as Emmer Wheat, is among the earliest cultivated grains in India. Once reduced in popularity due to harvesting challenges and lower yields, khapli now forms nearly 1% of India’s wheat production and is primarily grown in Maharashtra, Northern Karnataka, Gujarat, and Andhra Pradesh. Its resurgence is linked to growing awareness around ancient grains rich in fibre, protein, and lower gluten content. Soft khapli phulkas require correct hydration, kneading, and heat control. Using Aashirvaad Namma Chakki 100% Khapli Atta, which is crafted from carefully sourced khapli wheat, ensures consistent dough quality. When handled properly, khapli wheat produces tender, puffed phulkas with a subtle nutty flavour and light texture.