Suvarna Khapli Flour is stoneground atta made from khapli wheat, also called emmer wheat or jave godhi, a traditional grain grown in parts of Maharashtra and Karnataka. Stone grinding keeps the flour whole and slightly coarse, with the nutty, earthy taste that khapli wheat is known for. It comes in a 5 kg pack.Use it in place of regular atta for chapatis, phulkas, parathas, thepla, puris and bhakri, and in laddoos, sheera and other traditional sweets. Many families mix it with regular atta when they first switch, then increase the khapli share over time.Khapli flour needs a little more kneading than regular atta. Add water slowly, knead to a soft dough and rest it for 15 to 20 minutes before rolling. The pack notes that the wheat is cleaned in multiple stages before milling.Keep the flour in an airtight container in a cool, dry place, away from moisture, and use a dry scoop. Please refer to the label for the packing date and best-before information. Add Suvarna Khapli Flour to your cart for traditional stoneground atta in your kitchen. Stoneground khapli (emmer) wheat Nutty, earthy taste For chapatis, bhakri and parathas Also for laddoos and sheera Wheat cleaned in multiple stages 5 kg family pack