Ancient grains, digestibility, softness and fibre—understanding how these two popular flours differ can help you choose what works best for your body.

For most Indian households, flour isn’t just an ingredient—it’s a daily decision that shapes health, texture, satiety and even digestive comfort. Among the most discussed types today are (also known as Emmer wheat) and , a premium modern wheat variety known for its softness. While both are widely used, they serve very different needs in the kitchen and the body.

Khapli atta, an ancient grain believed to date back over 5,000 years, is naturally low in gluten and rich in fibre. Because of its structure, it digests more slowly and raises blood sugar levels gently, making it suitable for people seeking steadier energy or those monitoring th

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