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–+ servings

Whole Wheat Kulcha (No Yeast) / Kulcha On Tawa

By Jigna
This Indian flatbread is delicious, earthy, satisfying, without yeast, and easy to make.
5 from 2 votes
Print Pin
Prep Time 10 minutes
Cook Time 20 minutes
RESTING TIME 2 hours
Total Time 2 hours 30 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet Eggless, Healthy, Vegetarian
Servings 8 Kulcha

Ingredients
  

  • 2½ cups whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon Salt (or to taste)
  • 1 tablespoon oil
  • ½ cup yogurt (room temperature)
  • ½ cup warm water / warm milk (or as needed)
  • 1 tablespoon oil to knead the dough
  • Ghee or butter as necessary to roast Kulcha

For Optional Toppings

  • 2 teaspoon nigella seeds (Kalonji)
  • 2 tablespoon finely chopped coriander leaves

Instructions
 

  • In a mixing bowl, whisk flour, baking powder, baking soda, sugar, and salt.
  • Add oil, yogurt and mix well with flour.
  • Add water 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 of ⅛ 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 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.

Notes

  1. Warm Water: The water should be lukewarm, not hot. For more richness, use warm milk instead of water.
  2. Toppings: Instead of nigella seeds, you can use black sesame seeds. For more flavors sprinkle some red chili powder and crushed coriander seeds.

Nutrition (Approximate Values)

Calories : 170kcalCarbohydrates : 28gProtein : 5gFat : 5gSaturated Fat : 1gTrans Fat : 1gCholesterol : 2mgSodium : 360mgPotassium : 160mgFiber : 4gSugar : 1gVitamin A : 19IUVitamin C : 1mgCalcium : 47mgIron : 1mg
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