Khapli wheat rotis are softer, more flavourful, and far more nutritious than rotis made from regular refined atta. Once you try them, you won't go back.

Ingredients (serves 4, makes ~8 rotis)

• 2 cups Bright Organik Khapli Wheat Atta
• ¾ cup warm water (adjust as needed)
• ½ tsp salt
• 1 tsp Bright Organik Cold-Pressed Groundnut Oil (for kneading)
• Ghee or cold-pressed oil for finishing

Method

Step 1 — Make the dough: In a large bowl, mix the Khapli atta and salt. Gradually add warm water and knead into a smooth, soft dough. Add the cold-pressed oil and knead for another 2 minutes. Cover and rest for 20–30 minutes — this is key for soft rotis.

Step 2 — Roll: Divide the dough into 8 equal balls. Dust with a little dry atta and roll each ball into a thin, even circle approximately 6–7 inches in diameter. Khapli dough is slightly less elastic than regular wheat — roll gently and evenly.

Step 3 — Cook: Heat a tawa or flat pan on medium-high heat. Place the roti on the hot tawa. Cook for 30–40 seconds until small bubbles appear, then flip. Cook the other side for 30 seconds, then place directly on the flame for a few seconds to puff up. Remove and apply ghee immediately.

Step 4 — Serve: Serve hot with dal, sabzi, or simply with a drizzle of cold-pressed ghee and a pinch of rock salt.

Tips for Perfect Khapli Rotis

• Always rest the dough — Khapli needs more resting time than regular atta
• Use warm water, not cold — it helps gluten development
• Don't over-flour when rolling — it makes the rotis dry
• Cook on medium-high, not high — Khapli browns faster than regular atta

Why Khapli?

Lower glycaemic index, higher fibre, easier digestion, and a beautiful nutty flavour. Our stone-milled Khapli atta retains the bran and germ — everything your body needs.

Get yours: Bright Organik Khapli Wheat Atta