Key Takeaways
- Khapli dough needs soft kneading and patience for perfect rotis.
- Khapli rotis are rustic and have a nutty and earthy taste.
- High fibre makes Khapli rotis easier to digest daily.
Alright, so you’ve heard about Khapli Atta — the ancient, gut-friendly wheat that’s been around since, well, forever. You grabbed a pack, feeling all healthy and heritage-inspired… and now it’s just sitting there in your kitchen, silently judging you.
“How do I even make roti with this stuff?”
Don’t worry. I’ve got you.
Making roti with Khapli Atta is not complicated. But it’s definitely not the same as your usual wheat flour either. It’s a little more rustic, a little more delicate and honestly, it deserves a little more love.
Let’s dive in.
What Makes Khapli Roti Special?
Before we get into the steps, quick reminder: Khapli flour is low in gluten, which means it’s not as stretchy or elastic as the processed wheat most of us use. That’s why it needs a bit more gentle handling. But the payoff? A warm, earthy, slightly nutty roti that’s full of fibre and flavour. Totally worth it.
Ingredients You’ll Need:
- 1 cup Khapli Atta
- A pinch of salt (optional)
- Around ½ cup warm water (add slowly as needed)
- Ghee (optional, but highly recommended)
Step-by-Step Guide
1. Make the Dough
- In a mixing bowl, combine Khapli Atta and salt.
- Add warm water little by little and start mixing it in.
- Knead gently until you have a soft, slightly sticky dough.
- Cover and let it rest for 10–15 minutes.
2. Roll with Patience
- Divide the dough into small balls.
- Dust your rolling surface with dry flour.
- Gently roll each ball into a roti — don’t press too hard, as Khapli dough can crack.
- Don’t worry if it’s not a perfect circle. Khapli rotis are meant to look a little rustic.
3. Cook It Right
- Heat a flat pan (tava) on medium heat.
- Place the rolled-out roti on the hot pan.
- Let it cook for about 30 seconds or until you see bubbles.
- Flip and cook the other side for another 30–40 seconds.
- Flip again and press lightly with a spatula or cloth to help it puff.
- Optional: Brush with Ghee while it’s hot for that extra yum.
What to Expect
- A roti that’s a bit denser and more textured than regular ones.
- A slightly nutty, earthy flavour.
- A meal that keeps you full longer — seriously, it’s filling.
- Bonus: Way gentler on your stomach.
Pair it with dal, sabzi or go old-school with just Ghee and Jaggery.
Simple, delicious, satisfying.
Final Thoughts
Your first Khapli roti might feel a little different — and that’s the point. Unlike the ultra processed white flour rotis you have been eating thus far, it’s meant to be real. The kind of food that’s been feeding people for thousands of years — before factories, before additives, before shortcuts.
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Have tried and can confirm that Khapli rotis are truly delicious 💫. Way better than regular rotis, especially if you like a nice earthy taste!