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Whole wheat kulcha

Soft and fluffy whole wheat Kulchas made on stove top. Kukcha recipe without yeast.
Prep Time25 minutes
Cook Time2 minutes
Resting Time1 hour
Course: Breads, Main Course, Mains
Cuisine: Indian, North Indian
Servings: 10 kulchas

Equipment

  • Stand mixer
  • Griddle

Ingredients

For the dough

  • 2 c Whole wheat flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1/4 c whisked fresh yogurt
  • 2 tbsp Vegetable oil
  • 2 tbsp grated Garlic
  • 1 tbsp crushed dried mint leaves
  • 1/2 tbsp Ghee
  • 1/2 to 1 c water for kneading

For rolling the kulcha

  • 1/2 c Flour for dusting

For cooking kulcha

  • 1 tsp Oil or ghee for cooking each kulcha

For serving

  • 1 tsp Butter for serving

Instructions

Kneading using a stand mixer

  • Place the wheat flour along with all the ingredients in the bowl of your stand mixer and combine well.
  • Make a well in the center.
  • Add all the wet ingredients and 1/4 c water into the bowl.
  • Attach the dough kneading hook and begin kneading the dough.
  • Wait for the dough to just come together.
  • At this stage, begin adding water little by little while the dough kneads. Add 2 to 3 tbsp every time and not more than that.
  • I used about 3/4 c water to make the dough.
  • Knead on low speed for about 4 to 5 mins until you have a smooth, supple and slightly sticky dough.
  • When the dough reaches this consistency, remove and set aside for 1 hour.

Kneading by hand

  • You can also knead the dough by hand.
  • To do this, add all the dry ingredients to a bowl.
  • Mix well and make a well in the center.
  • Add all the wet ingredients except water to the flour mix.
  • Use your hands and mix into a crumbly dough.
  • Now, begin kneading by adding 1/4 c water at a time.
  • When the dough becomes a soft slightly sticky mass, stop kneading.
  • Then smear your hands with a lil oil and knead until you get a smooth pliable dough. Takes about 5 mins.
  • Transfer the dough to a dry bowl or container and wrap with cling wrap.
  • Let it rest for 1 hour.

Rolling the kulchas

  • When the dough has rested, remove the wrap and place the dough on a slightly floured surface.
  • Divide into equal parts and make small balls.
  • Flatten and roll them a little thickly into rounds. Your rolled kulchas must be around 1.5 -2 mm thick.

Cooking the kulchas

  • Heat a tawa. Place one rolled kulcha and cook on low flame.
  • When you see small bubbles on the surface, flip and cook on the other side for 45 secs to 1 min. 
  • When it begins to puff, transfer it to a Roti mesh placed on the flame.
  • Continue to cook until the kulcha puffs up over the mesh. When done, remove and brush with butter.Serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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