Whole Wheat Kulcha (No Yeast) / Kulcha On Tawa

Whole Wheat Kulcha is an Indian flatbread originated from North India. This bread is soft, easy to make, and tastes delicious. I have made Kulcha with whole wheat flour for a healthier version, and it is also without yeast.

Jump to:

• About Whole Wheat Kulcha
• Ingredients For Whole Wheat Kulcha
• Step by Step Directions
• Helpful Tips
• Serving Suggestions
• Variations
• Storing The Whole Wheat Kulcha
• More Indian Flatbread
• Recipe Card

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About Whole Wheat Kulcha

Difference Between Kulcha and Naan: There is not much difference between Naan and Kulcha. The main difference is the leavening agent. While Naan mainly uses yeast, Kulcha uses baking powder and baking soda. Also, Kulcha is popular as stuffed Kulcha like Paneer Kulcha, Potato Kulcha, Matar Kulcha, etc. 

Texture: These whole wheat Kulcha bread are soft textured and fluffy. I have used nigella seeds for topping, giving a slight and pleasant crunch to the bread.

Taste: Kulcha tastes delicious and slightly chewy with an earthy flavor as I have used whole wheat flour. Toppings of chopped coriander leaves and nigella seeds enhance the flavor of Kulcha.

Toppings: Adding toppings to Kulcha is totally optional, and one can make the plain Kulcha. I like to add coriander leaves and nigella seeds as they provide beautiful contrast of colors and tastes delicious.

Ease of Making: Super easy and straightforward! The dough comes together quickly, and Whole Wheat Kulcha cooks faster too. Because it is whole wheat dough, it is also easy to roll compared to all-purpose flour dough. And then each Kulcha takes only 2-3 minutes to cook on tawa.

Ingredients For Whole Wheat Kulcha

1. Whole Wheat Flour: I have used whole wheat flour for making this Kulcha, which I use to make Roti and Paratha. So use any Atta or whole wheat flour which you have, or you like.
2. Baking Powder and Baking Soda: They both are essential for the dough to ferment and for the slight leavening. 
3. Sugar: Adds a slight sweetness and enhances the earthy flavor of whole wheat.
4. Salt: Add it as per your taste, do not skip or do not add too much.
5. Oil: It is necessary for the flakiness of Whole Wheat Kulcha. Also, I have used a little oil to knead the dough. Kneading with oil makes the dough smooth and prevents it from drying out.
6. Yogurt: It makes the Kulcha soft and moist. Also, it reacts with baking soda for the necessary fermentation of the dough. You can use homemade or store-bought plain yogurt for this recipe. For homemade yogurt, you can check out this Homemade Yogurt / How To Make Curd or Dahi at Home recipe.
7. Warm Water: It is necessary for the binding of the dough and moisture. For a rich texture, you can replace warm water with warm milk.
8. Ghee / Butter: While cooking Kulcha, use either Ghee or butter to spread on Kulcha. You can also add more butter before serving Kulcha for an extra buttery flavor!
9. Nigella Seeds and Coriander Leaves: Nigella seeds create a slight and pleasant crunch to Kulcha. And coriander leaves provide flavor. However, you can use either one of the toppings or skip both of them to make plain Kulcha.

Step by Step Directions

• In a mixing bowl, whisk flour, baking powder, baking soda, sugar, and salt.

• Add 1 tablespoon oil and yogurt.
• Mix well.

• Add water or milk and knead until you achieve a soft dough. 
• If the dough is wet, add one or two tablespoon of flour but do not add too much flour.
• For the sticky dough, grease your palm with oil, and then knead the dough.

• Once the dough comes together, drizzle a tablespoon of oil and give it a quick knead.
• The dough will be soft and smooth.

• Cover the dough with a clean and damp kitchen towel.
• Set it aside for at least 2 hours up to 6 hours. This step is essential for the fermentation of the dough.

• When the dough is ready, knead it again for a minute.
• Then divide the dough into 7-8 equal size balls; the size of the dough ball should be of large lemon size.

• Dust the working surface lightly with flour. Flour the dough ball, one at a time, and make sure to keep the other dough balls covered.

• Roll the dough ball into approximately 3-4 inch diameter. 

• Sprinkle nigella seeds and coriander leaves.

• Continue to roll into 7-8 inch diameter and at least ⅛ to ⅙ inch thickness.
• Dust off any excess flour.

• Heat a tawa or iron skillet and place the rolled Kulcha, the topping side facing up.

• Cover the lid and cook the Kulcha on medium heat for about 40-50 seconds or until you see the bubbles on top. 

• Remove the lid, flip the Kulcha, and cook the other side for 40-50 seconds (no need to cover the lid). 

• Spread Ghee or butter on both sides of the Kulcha and flip a couple of times until the Kulcha is thoroughly cooked.

• Remove the Kulcha from the tawa and place it on the clean cotton kitchen towel or the plate lined with a kitchen paper towel.
• Continue cooking the rest of the Kulcha and stack them together.
• Serv the Kulcha hot with curry, yogurt, pickle, or a cup of tea.

Helpful Tips

• If you like your Kulcha with more browned and charred spots, cook it directly on the flame. So once it cooks almost on both sides, place it directly on the flame. And cook until you get the desired texture.
• You can replace half of the whole wheat flour with all-purpose flour if you prefer.
• Use warm milk instead of water for more richness.
• Using a sour yogurt will ferment the dough well and enhance the taste of Kulcha.
• For more Kulcha, you can easily double the recipe.

Serving Suggestions

• Serve the healthy and delicious Kulcha with this Amritsari Chole No Onion No Garlic or Dal Makhani No Onion No Garlic for a wholesome and comfortable meal.
• Whole Wheat Kulcha is also great with curries like Paneer Butter Masala No Onion No Garlic (Restaurant Style), Dhaba Style Paneer Masala (No Onion No Garlic), Paneer Makhani No Onion No Garlic | Jain Paneer Makhani, or Veg Kolhapuri │No Onion No Garlic.
• We can also have Kulcha with yogurt, pickle, or a cup of tea for breakfast, brunch, or late afternoon hunger pang.

Variations

• You can stuff potato mixture or Paneer for stuffed Kulcha.
• For toppings, sprinkle some red chili powder and crushed coriander seeds other than nigella seeds. Use black sesame seeds instead of nigella seeds.
• Use finely chopped mint leaves for the fresh minty flavor.

Storing The Whole Wheat Kulcha

• Store the leftover and cooled Kulcha in the air-tight container or wrap it in aluminum foil. They can stay at room temperature for up to two days.
• You can also refrigerate the Kulcha for up to four days.
• To freeze the Kulcha, let them cool completely. Then place them in the freezer container or bag and freeze for up to two months.
• For reheating frozen Kulcha, thaw them at room temperature for 15 minutes. Heat the tawa and cook the Kulcha on medium heat until they are hot.

More Indian Flatbread

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