Ancient Roti Essentials

Two Brothers A2 Gir Cow Ghee with Lactose Glyphosate and GMO Free certifications

Ancient Roti Essentials

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Ancient Roti Essentials

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Description

Some flavors are more than just ingredients, they?re echoes of home, carrying the warmth of childhood kitchens and the wisdom of generations past. This combo brings together the golden richness of A2 Cultured Ghee and the wholesome goodness of Khapli Atta - a pairing that represents purity, nourishment, and the essence of slow, mindful cooking, and clean eating.

Hand-churned from the milk of indigenous Gir cows, our A2 Cultured Ghee is a treasure trove of nutrition, lending its aroma and depth to your meals, just like the ghee from your grandmother?s steel dabba. Further, paired with the unrefined, fiber-rich Khapli Atta, this duo creates rotis that are softer, lighter, and packed with goodness.

Therefore, every meal made with this combination carries a piece of tradition, bringing you closer to the simple joys of eating right.

Ingredients

Ghee:
A2 Gir Cow milk, Gir Cow milk curd starter

Atta:
Khapli ( Emmer Long) Wheat

Usage Info

Atta:
Flavor: Nutty and slightly sweet, with a richer taste than regular wheat. Gets more intense when cooked.
Texture: Slightly denser than regular atta, creating chewier rotis with better structural integrity. Baked goods have a pleasantly rustic mouthfeel.
Aroma: Rich, wheat fragrance with earthy notes that enhance upon cooking.

Roti & Chapati Making:

Make a smooth dough with 1 cup Khapli Wheat Flour and warm water, cover and set aside for 10 mins.
Divide the dough in equal portions and roll into circles.
Place the rolled out dough on a preheated tawa and cook on the both sides.
Puff on an open flame.
Serve hot with ghee.

Bread & Baking Applications

Take the required amount of Khapli Wheat Flour and add 2–4 tablespoons more water or liquid per cup of flour.
Let the dough rise for a little longer (15–25% more time).
The bread will be denser and more filling than regular bread.
Bake at a slightly lower temperature (20–25°F less) to stop it from getting too brown.

Ghee:
Add to hot dal, rice, rotis, or use for cooking and sautéing as a healthy alternative to butter.

Take 1 tsp on an empty stomach or mix into warm milk for daily wellness benefits.

Benefits

Ghee:

Cultured A2 Ghee made from milk from the indigenous breed cows, has anti-bacterial, antifungal and antioxidant properties.
Ghee aids digestion. It is high in butyric acid and builds gut health. Cultured ghee contributes to the Gut microbiome.
Ghee acts as a lubricant for joints.
It has a high smoking point and helps in better absorption of protein contained in lentils and greens.
Vitamins A, E, K prevalent in ghee are vital for brain, skeletal and physical health.
Ghee, is especially recommended for babies and children.
Ghee is excellent for skin, hair and eye health too.

Atta:
Emmer wheat is an ancient strain of wheat which has not been modified.
Emmer wheat flour is easily digested and absorbed into the body when compared to modern wheat.
Ancient wheat grains are part of the natural biodiversity of the planet.
It is a complete balance of nutrition with Protein, magnesium, iron and a good source of dietary fibre

Storage Info

Ghee:
Best stored away from direct sunlight and use dry spoon everytime before using.

Atta:
Store in an airtight container,in a cool dry place.

FAQ

Have questions? We've got answers

It is common practice to make Ghee using cream or malai. "Culturing" is the process of inoculating either cream or milk with a natural curd starter for it to undergo fermentation to make Curd (Yoghurt) or Dahi. This Curd is then churned to separate the white butter (makkhan) which is then slowly heated and clarified to make Ghee.

It starts with the health of the Cows - both physical and mental. Our Cows are treated with love, they graze freely, feed on all that grows naturally around the farm. Our's is a certified Organic farm by ECOCERT. Our cows are of the indigenous pure breed Gir variety. They are not artificially inseminated. We collect the milk only after the calf is fed its share.

The Ghee is made the traditional way - we use fire wood and sun-baked cow dung cake as fuel. It is prepared in Iron Kadhais and is made by hand by farmer folk in our village.

We do not make Ghee from direct cream or Malai. Fresh milk is boiled, cooled down naturally, inoculated with Curd starter and left to ferment overnight. During Predawn hours (Brahmamahurat) the Dahi is churned to separate fresh white butter (Makkhan) which is then clarified over firewood to make Ghee.

Heirloom wheat, or ancient wheat flour, comes from special seeds that have been naturally pollinated and grown in a specific area for many years, often over 50 years. These seeds are passed down through generations, staying true to their original traits. They’re known for being hardy, nutritious, and delicious, making them a cherished part of our food heritage.

Gluten % varies between 5.5 to 9%

No, it’s not gluten-free—most grains contain gluten. However, the gluten in ancient wheat like Khapli is made up of weaker molecules, so it’s lower in gluten compared to regular wheat.

Ancient Roti Essentials

Ancient Roti Essentials

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