Khapli ( Emmer Long) Wheat

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.

• 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

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