Khapli Multigrain Atta
There was a time when flour carried stories, your grandmother knew which grain grew where, and why certain flours made softer rotis on rainy evenings. Then we traded wisdom for convenience, choosing refined flour that filled us but forgot to nourish us.
Khapli multigrain atta is a gentle return to what we lost. Eight heirloom grains—khapli wheat (emmer wheat), jowar, jau, ragi, soybean, kulthi, chana, and alsi- come together not for trends, but because they care for your body the way food once did.
Unlike modern wheat, khapli remains unchanged from centuries ago: lower in gluten, richer in fiber, kinder to digestion. At Two Brothers India Farms, these grains are stone-ground in small batches, preserving natural oils and vitamins that high-heat milling destroys. What reaches your kitchen is khapli multigrain flour that tastes alive—earthy, nutty, real.
No chemicals. No preservatives. Just grains your ancestors would recognize, ground fresh the way flour was always meant to be.
Original: $65.00
-70%$65.00
$19.50Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
There was a time when flour carried stories, your grandmother knew which grain grew where, and why certain flours made softer rotis on rainy evenings. Then we traded wisdom for convenience, choosing refined flour that filled us but forgot to nourish us.
Khapli multigrain atta is a gentle return to what we lost. Eight heirloom grains—khapli wheat (emmer wheat), jowar, jau, ragi, soybean, kulthi, chana, and alsi- come together not for trends, but because they care for your body the way food once did.
Unlike modern wheat, khapli remains unchanged from centuries ago: lower in gluten, richer in fiber, kinder to digestion. At Two Brothers India Farms, these grains are stone-ground in small batches, preserving natural oils and vitamins that high-heat milling destroys. What reaches your kitchen is khapli multigrain flour that tastes alive—earthy, nutty, real.
No chemicals. No preservatives. Just grains your ancestors would recognize, ground fresh the way flour was always meant to be.
