uses: bread, pasta, roti, bhakri, paratha, thepla, laddu, lapsi, halva (siro), dalia, crispy (karari) puri, khichdi

it is a tetraploid (28 chromosomes), very large grain with rich, nutty flavor, higher protein.

whole wheat flour requires considerably higher amount of hydration compared to all purpose flour as whole wheat flour has bran and fibers. khorasan flour requires good bit of hydration, as there is more fiber and bran in the flour. letting dough sit longer after hydration allows the bran and fibers to sufficiently absorb water.