Khapli atta roti
Preparation Time
45 minutes
Cooking Time
20 minutes
Difficulty Level
easy
Meal Type
Lunch
Serves 4
Key Ingredients
- Khapli wheat flour (emmer atta)
About This Recipe
Khapli atta is flour milled from emmer wheat (Triticum dicoccum), and COWBERRY's comes from farms on the Deccan Plateau in Maharashtra and Madhya Pradesh. The flour is a shade darker than sharbati atta, with a nutty, faintly sweet taste, and the dough needs time: kneaded and rolled straight away, khapli tends to give dry rotis that crack at the edges. Our guide to khapli atta covers the grain itself; this page is only about getting the roti right.
This is a phulka-style roti: thin, puffed on the flame, no oil on the tawa, ghee smeared on top at the end. The two things that matter are a soft dough (up to one cup of warm water for two cups of flour, added slowly) and a 30-minute rest, an hour if you have it. Rested khapli dough turns from sticky to smooth and rolls without fuss.
The roti comes out a little denser and darker than a sharbati phulka, with a chewier bite and a sweeter, more wheaty taste; smeared with ghee while hot, it stays soft enough to pack for lunch. If the family is new to it, mix khapli and sharbati atta half and half for the first week. A spoon of curd in the dough softens it further, and a pinch of ajwain suits it. For how the two wheats compare, see khapli wheat vs normal wheat.
Ingredient List
Serving Size:
1x
2x
3x
Dough
- Khapli wheat flour (emmer atta) — 2 cups
- Salt — 1/2 tsp
- Warm water — 1 cup
- A2 cow ghee — 1 tsp
For rolling
- Khapli wheat flour, for dusting — 2 tbsp
For serving
- A2 cow ghee, for smearing — 4 tsp
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Serving Suggestions
Serve hot with dal tadka, a dry sabzi and a spoon of ghee on top; the slightly sweet khapli roti goes especially well with bitter and sour dishes such as methi sabzi or kadhi. For a tiffin, smear each roti with ghee while hot and stack them in a cloth-lined box. Leftovers crumbled with ghee and jaggery powder make churma, and for a proper sweet from the same flour there is khapli atte ka halwa.
Tips for Cooking Khapli atta roti
Add the water slowly and stop when the dough just comes together; it should feel soft and slightly sticky, because the dough keeps taking up water while it rests. Do not skip the rest. Roll with a light hand and only a dusting of flour, since heavy dusting dries the surface and the roti will not puff. The tawa must be properly hot before the first roti goes on, and each side needs only seconds.
Chef’s Note
Khapli atta from a recent milling smells sweet and nutty; old flour smells flat and can make the rotis taste bitter. Buy the smaller pack and keep it airtight, in the fridge during the monsoon. Each roti with its share of ghee comes to about 125 kcal. These are whole wheat figures: IFCT 2017 has no entry for khapli (emmer), so its whole wheat values stand in for the flour, and the ghee is counted from its own entry.
Per serving (approx.): 249 kcal, protein 6.4 g, carbs 39 g, fat 7.1 g, fibre 6.7 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 15, 2026
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