Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Khapli wheat, also known as emmer wheat or farro, is an ancient variety of long-grain wheat that is darker in colour, lower in gluten and slightly higher in protein as well as fibre. In addition, this grain is easier for the body to digest and absorb than the regular wheat we get today.
Today I am going to show you how to prepare khapli wheat flour dough and then make super soft rotis from it. The included recipe video will make this process easier to understand. Try this roti and share your feedback.
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- 1/2 cup khapli gehu (emmer wheat flour)
- 1/2 cup water
- khapli wheat flour, as needed
- desi ghee (clarified butter), as needed
- Put water in a nonstick pan and keep on low-medium heat. Let it come to a rolling boil; then remove from heat. Add the flour and mix it until it absorbs the water and forms a wet dough. Cover with a lid and set aside for 5 minutes.
- Transfer the dough to a kneading surface and knead the dough for 4-5 minutes until it is soft and smooth. Wet your hands with oil and water as needed.
- Divide the dough in two equal portions. Heat up a skillet on medium-high heat.
- Take one portion of dough, roll it into a ball, flatten it and roll it in dry flour until it is well coated.
- Roll out the dough ball with a rolling pin into a thin roti, dusting some dry flour on it when needed.
- Place the roti on the hot skillet and let it cook for 15-20 seconds; then flip it over and cook the other side for about 1 minute.
- Flip the roti again and cook the other side. When both sides are well cooked, transfer the roti to a plate and smear a little desi ghee on it.
- Prepare the other roti similarly and serve the rotis with curry of your choice.
Khapli Wheat Roti Recipe
© 2022 Rajan Singh Jolly