Khapli (emmer) atta: what it is, how it tastes and how to use it

Khapli is emmer wheat, one of the oldest wheats people have farmed. It is grown in small quantities in India, mainly in Maharashtra, Karnataka and Gujarat, and is valued for its nutty taste. We stone-grind it after you order, like all our attas.

Does khapli atta contain gluten?

Yes. Khapli is a wheat, so it contains gluten. Its gluten behaves differently from modern bread wheat — the dough is less stretchy — but khapli atta is not suitable for anyone who must avoid gluten.

How does it taste?

• A nutty, slightly earthy flavour, with a darker colour than Sharbati.
• Rotis are a little denser and less puffy than wheat phulkas.
• Many families mix khapli with their regular atta at first, then increase the share.

How to knead and cook khapli rotis

• Add water slowly — khapli takes less water than Sharbati.
• Knead gently and rest the dough for 20–30 minutes.
• Roll a little thicker than a phulka, and cook on a hot tawa.
• A little ghee on the roti keeps it soft.

Other uses

Khapli works well for parathas, thepla, puris and home-baked bread and cookies.

Packs

1 kg — about 30–35 rotis — and 4 kg.

Questions people ask

Is khapli atta gluten free?

No. Khapli (emmer) is a wheat and contains gluten.

Why is khapli atta more expensive?

Very little emmer is grown compared with modern wheat, and it yields less per acre.

Can I mix khapli with my regular atta?

Yes. Many families start at one part khapli to three parts regular atta and adjust to taste.

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Updated 2026-11-09 · TransVeda, Udyog Vihar Phase 3, Gurgaon