• A stand-up pouch of Sohamna Organics Stone Ground Khapli Flour stands in the center of a golden wheat field. The packaging is brown with a white and green label.
  • A stand-up pouch of Sohamna Organics Khapli Flour stands on a rustic wooden table in a warm kitchen setting, with flatbread, a bowl of flour, a rolling pin, and a woman cooking in the background.
  • A stand-up kraft paper pouch with a white nutrition facts Khapli Flour label stands on a white surface against a blurred green forest background. An inset white panel at left shows the product's nutrient facts per 100g.
  • A comparison graphic for Sohamna Organics Khapli Emmer Wheat flour, showing a brown stand-up pouch at the top of two cards. The left white card has a green checkmark and describes the product as milled slowly on traditional stone chakki, retaining natural fiber and nutrients.
  • A stand-up pouch of Sohamma Organics Stone Ground Khapli Emmer Wheat Flour, featuring a brown kraft paper design with a central label showing a wheat field, a sack of flour, and a person grinding wheat.
  • Back view of a Khapli Flour label showing product information, ingredients, and a barcode on a white background.
  • An informational graphic about khapli flour, featuring a brown paper bag spilling flour on a wooden surface, with text listing five health benefits: lower glycemic index, packed with protein, magnesium, and iron, rich in fiber and antioxidants, lower gluten content, and helps in managing diabetes.
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Sohamna Organics

Stoneground Khapli Flour 1KG

Stoneground Khapli Flour 1KG

HK$65.00
HK$75.00 HK$65.00
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Stoneground Khapli flour, made from ancient emmer wheat.

Khapli (emmer wheat) is one of the oldest cultivated grains, with a history going back thousands of years. Our Khapli Flour is stone-milled for a slightly coarse texture and a warm, nutty flavour that makes rotis and parathas taste noticeably earthier than everyday atta. No additives or preservatives.

How to use it

  • Rotis and chapatis: Knead with warm water into a soft dough and rest for 20–30 minutes before rolling. Khapli may need slightly more water than regular atta.
  • Parathas and puris: Use on its own or with fillings like aloo, methi or paneer.
  • Baking: Swap for part of the wholewheat flour in breads, muffins and cookies for a nutty flavour.

Ingredients

100% khapli (emmer) wheat.

Allergen and safety guidance

Contains wheat (gluten). Khapli is a type of wheat and is not suitable for people with coeliac disease, a wheat allergy or gluten intolerance.

Storage

Keep in an airtight container in a cool, dry place. Stoneground flour is best used fresh, so store it in the fridge in humid weather and use within the time shown on the label.

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