Khapli Wheat Roti

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Learn how to make soft khapli wheat roti, a healthier alternative to regular whole wheat roti.

Khapli Wheat also known as Emmer Wheat is an ancient grain known for its rich nutritional profile. It has less gluten than normal wheat and is rich in fiber making it easier to digest. 

Khapli wheat has a rich earthy flavour and a long shelf life. Considered to be healthier than normal wheat this wheat is believed to have numerous health benefits.  

Khapli wheat has deep roots in India, especially in the regions of Maharashtra, Karnataka, and Tamil Nadu. Traditionally, farmers grew this hardy crop for its ability to thrive under dry conditions and in poor soil. It was a staple grain used to make rotis, bread, and porridge long before modern wheat varieties became mainstream. (Source Internet).

I am able to source this wheat recently here from Reddot Food and trying to incorporate it into our diet. I have also made Khapli Wheat Dosa. It goes well with simple chutney and also can be enjoyed with some sambar. I will share the recipe soon. 

Texture and Taste of Khapli wheat roti

Rotis made with khapli wheat has a slightly coarser texture compared to those made with refined wheat or even modern whole wheat. The flavor of khapli wheat is nutty and earthy, making it distinct from the milder taste of regular whole wheat. 

Ingredients needed to make Khapli Wheat Roti

• Khapli wheat flour (Emmer wheat)
• Water: for kneading
• Salt: A pinch (optional, based on your taste preferences)
• Oil or ghee: For cooking or brushing on the roti (optional)

Tips on making soft rotis 

• Knead thoroughly: Once the dough is mixed all together knead it for a couple of minutes. A well-kneaded dough leads to softer, more pliable rotis. If the dough isn’t smooth, the roti may turn dense.
• Resting the dough: Once kneaded let the dough rest for a minimum of 30 minutes. The more the better. This helps the dough to develop elasticity. Do not skip this step. You can make it immediately, but resting helps make soft rotis.
• Control the heat: Once the pan is hot enough, lower the heat to medium. When you start cooking the roti, Initially keep the pan on medium heat. Once the roti has developed bubbles all over, increase the heat and cook. Do not start on high heat initially. 
• Keep them covered: Store cooked rotis in a covered container. Always wrap the roti in a clean kitchen towel to keep them soft and warm.

Storage

The dough can be refrigerated for 2-3 days in the fridge in an air-tight container. The dough may slightly turn darker with storage. 

The rotis should ideally be enjoyed immediately but they stay soft for 4-5 hours when kept wrapped in a container or a box.

Preparation Steps to make Khapli Wheat Roti

1. Mix the dough:
   
   • In a mixing bowl, combine 2 cups of khapli wheat flour with a pinch of salt (if using).
   • Gradually add water, a little at a time, and mix with your hand or a spoon.
   • Knead the mixture until it forms a soft, pliable dough. This should take about 3-4 minutes.
   • If you have added too much water or if the dough feels sticky, add a bit more flour as needed.
2. Rest the dough:
   
   • Cover the dough and let it rest for 20-30 minutes. Resting improves elasticity and makes rolling easier.
3. Roll out the rotis:
   
   • Divide the dough into small, equal-sized balls (roughly the size of a golf ball).
   • Dip the dough ball into dry flour.
   • Make circular thin roti (round discs) around 6-8 inches wide. 
   • Do not worry about the shape, if you are new to rolling roti.
4. Cook the rotis:
   
   • Method 1
   • Heat a flat pan or tawa on medium heat. 
   • Place the rolled-out roti on the pan. Cook for 30-40 seconds until you see bubbles forming on the surface.
   • Flip the roti and cook the other side for another 50-60 seconds. 
   • Now you will see more bubbles coming up.
   • Press gently with a spatula or a clean kitchen towel. This will help puff up the roti.
   • Once puffed up, keep on pressing it and rotating the roti to cook evenly.
   • Flip again and cook again on the other side similarly. 
   • Method 2
   • Heat a flat pan or tawa on medium heat. 
   • Place the rolled-out roti on the pan. Cook for 30-40 seconds until you see bubbles forming on the surface.
   • Flip the roti and cook the other side for another 50-60 seconds. 
   • Now you will see more bubbles coming up.
   • Press gently with a spatula. This will help puff up the roti.
   • Spread around 1 teaspoon of ghee or oil all over and cook it evenly.
   • Flip, and add 1 teaspoon of ghee or oil.
   • Now cook it on the other side until done. 
5. Finish and serve:
   
   • Optionally brush the cooked roti with a bit of ghee or butter for extra flavor.
   • Serve hot with your favorite curry, dal, or vegetable dish.
   • If not eating right away, store it wrapped in a muslin cloth in a container/Roti Box (Bread box).

Khapli Wheat Roti

Learn how to make soft khapli wheat roti, a healthier alternative to regular whole wheat roti.

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Course: Indian

Cuisine: Breakfast, Main Course

Keyword: FlatBread

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 30 minutes minutes

Servings: 10 Rotis

Calories: 94kcal

Author: Renu Agrawal-Dongre

Equipment

• Rolling Board & Pin
• Muslin Cloth
• Roti Tawa

Ingredients

• 2 Cups Khapli wheat flour Emmer wheat
• 1/2 Cup – 3/4 Cup Water for kneading
• a Pinch Salt optional, based on your taste preferences
• Oil or ghee For cooking or brushing on the roti (Optional)
• 1/4 Cup Khapli wheat flour For Dusting rotis

Instructions

Mix the dough:

• In a mixing bowl, combine 2 cups of khapli wheat flour with a pinch of salt (if using).
  2 Cups Khapli wheat flour, a Pinch Salt
• Gradually add water, a little at a time, and mix with your hand or a spoon.
  1/2 Cup – 3/4 Cup Water
• Knead the mixture until it forms a soft, pliable dough. This should take about 3-4 minutes.
• If you have added too much water or if the dough feels sticky, add a bit more flour as needed.

Rest the dough:

• Cover the dough and let it rest for 20-30 minutes. Resting improves elasticity and makes rolling easier.

Roll out the rotis:

• Divide the dough into small, equal-sized balls (roughly the size of a golf ball).
• Dip the dough ball into dry flour.
  1/4 Cup Khapli wheat flour
• Make circular thin roti (round discs) around 6-8 inches wide.
• Do not worry about the shape, if you are new to rolling roti.

Cook the rotis:

Method 1

• Heat a flat pan or tawa on medium heat.
• Place the rolled-out roti on the pan. Cook for 30-40 seconds until you see bubbles forming on the surface.
• Flip the roti and cook the other side for another 50-60 seconds.
• Now you will see more bubbles coming up.
• Press gently with a spatula or a clean kitchen towel. This will help puff up the roti.
• Once puffed up, keep on pressing it and rotating the roti to cook evenly.
• Flip again and cook again on the other side similarly.

Method 2

• Heat a flat pan or tawa on medium heat.
• Place the rolled-out roti on the pan. Cook for 30-40 seconds until you see bubbles forming on the surface.
• Flip the roti and cook the other side for another 50-60 seconds.
• Now you will see more bubbles coming up.
• Press gently with a spatula. This will help puff up the roti.
• Spread around 1 teaspoon of ghee or oil all over and cook it evenly.
• Flip, and add 1 teaspoon of ghee or oil.
• Now cook it on the other side until done.

Finish and serve:

• Optionally brush the cooked roti with a bit of ghee or butter for extra flavor.
  Oil or ghee
• Serve hot with your favorite curry, dal, or vegetable dish.
• If not eating right away, store it wrapped in a muslin cloth in a container/Roti Box (Bread box).

Notes

• Standard US-Size Cups and spoons used.
• Water required for kneading can be more or less depending on the flour quality.

 

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Nutrition Facts

Khapli Wheat Roti

Amount Per Serving

Calories 94 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.2g1%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 1mg0%

Potassium 87mg2%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 0.1g0%

Protein 3g6%

Vitamin A 2IU0%

Calcium 9mg1%

Iron 1mg6%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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