6 Delicious Ways To Bake With

Khapli Wheat

Flour At Home

In this modern world, people are turning to healthier food options. Khapli wheat, also known as emmer wheat, is one of the oldest cultivated crops in India and has gained popularity among health-conscious bakers. Be it crusty breads or spongy tea cakes, chefs are experimenting to make a variety of delicious baked options using premium flour like Aashirvaad Chakki Khapli Atta. However, you can also use this flour in different ways in baking. This guide explores delicious items that can be produced with this flour and shares some practical tips every baker should note.

With Khapli wheat flour, you can achieve bakery-style cookies with a healthy twist at home. Whether making traditional nankhatai or fancy chocolate chip cookies, each has a crunchy texture and more protein. Additionally, cookies made with Khapli atta are generally easier to digest and offer a lower-gluten alternative to those made with refined flour. If you are a hardcore dessert lover, then you can enjoy these cookies guilt-free. These shelf-stable snacks last up to 3 weeks.

Apart from biscuits, tea cakes also add a little sweetness to chai breaks. They are simple, appetising, and endlessly customisable. Using Aashirvaad Chakki Khapli Atta to bake tea cakes adds a nutty, slightly earthy flavour that complements other ingredients like nuts and warm spices. If handled properly, the lower-gluten structure of this flour yields cakes with spongy, tender crumbs. These tea cakes are perfect to serve to your guests or indulge in on your own.

Ideally, plain pizza bases are made with refined flour, which is not nutrient-rich. By swapping it for Aashirvaad Chakki Khapli Atta, you can make your homemade pizza base higher in fibre and more wholesome. Khapli flour yields a nutty pizza base that holds your favourite sauces, cheese, and vegetable toppings perfectly. Pizza made with this base provides a well-balanced eating experience in which individual ingredients shine. However, it is important to use lukewarm water while kneading and to be gentle while stretching and rolling to prevent the Khapli dough from tearing.

If you have a large mixing bowl, an oven, and a heavy pot with a lid, then you can bake khapli wheat sourdough bread for yourself. Khapli wheat’s lower-gluten structure and high fibre content work naturally with the slow fermentation of sourdough, producing a denser and more flavourful loaf than modern wheat sourdough. It produces a loaf that pairs well with white butter and honey. If you are a beginner chef, baking a loaf with Khapli will help you understand how it produces a loaf that tastes genuinely classic.

Muffins are individual-portion cake-style desserts that can be enjoyed as a sweet treat in the evening, a quick breakfast snack on busy mornings, or simply as an extra treat in your child’s lunchbox. Whether baking a sweet or savoury version, Khapli atta makes the little treat a little healthier than usual. You can try baking banana-walnut sweet muffins, dark chocolate muffins, or cheese-herb savoury muffins; each type, made with Khapli wheat flour, tastes delicious and is nutrient-rich.

Since Khapli is a gut-friendly, protein-rich grain, making pancakes is a good way to sneak the required nutrients into a delicious, familiar dish. The batter will need a little extra liquid, and pancakes made from Khapli flour are filling enough that two or three are genuinely a meal rather than a starter. Just like classic pancakes made on a griddle, you can top these with your favourite toppings, then, after baking, cut them into slices and serve them to your whole family for a weekend breakfast.

If you are a beginner baker, it is best to start with muffins or sourdough bread to understand how the flour behaves before moving on to other options. Additionally, if you are new to Khapli atta, mix it 50-50 with your regular atta for the first week. Once you get comfortable, shift to 75 per cent Khapli and eventually to 100 per cent. If you are making sourdough bread and pizza bases, give the dough ample resting time. And lastly, when using Khapli flour in the oven, reduce the temperature by about 10-12 degrees Celsius from what the recipe calls for. This will prevent the outside from browning too fast before the inside is cooked through.