A perfect baked Kulcha Bread Recipe made healthier by using whole wheat flour. Easy, baked recipe means you do not have to worry about a special skillet or tandoor. Traditionally served with chickpea curry, you can also enjoy this kulcha bread with any vegetarian or non-veg curry. Continue reading because this recipe is fan-freaking-tastic.
I bring this Kulcha Bread Recipe for you and take you on a culinary journey through the vibrant streets of Northern India. This traditional Indian flatbread is a street food staple, celebrated for its soft texture, subtle yeasty tanginess, and versatility. The iconic "kulche choley", a popular street food has this kulcha bread as the accompaniment to the famous choley or chickpea curry.
If you love my homemade naan, then you are in for a surprise with this recipe as an alternate to naan. Inspired by a recent trip to a sweet shop in Ludhiana, this kulcha pairs well with bhaji or paneer as well.
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What you'll love about this recipe?
- Vegetarian
- Baked
- Easy to make
- Has simple ingredients
Recipe Ingredients
As is in pav bhaji and aloo tikki slider recipes, the ingredients of this kulcha bread recipe are also very simple and easy to find, household staples. Traditionally, kulcha is made with all purpose flour, but I have used half the amount of whole wheat flour to make the recipe healthier. This also adds a more nutty and earthy flavor to the kulchas which is reminiscent of more homey, humble flavors.
- Flour: Use a 50-50 blend of all purpose flour and whole wheat flour. I have used king arthur all purpose flour and whole wheat flour from an Indian grocery store. You can use bleached whole wheat flour as well.
- Yeast: This recipe utilizes active dry yeast, which requires activation. Salt and sugar mixed with warm milk and water act as food for this yeast.
- Egg: Use 1 large egg (as sold in US grocery stores). As is with most of my baking recipes (like these Chocolate Zucchini Muffins), please plan ahead and take the egg out of the refrigerator to bring it to room temp. Using a cold egg won't break the recipe but try if you can.
This ingredient list is as simple as it can get, my friends! Don't forget to check out the recipe card below for a complete list of ingredients along with the quantities.
How to make this recipe
Plan ahead for this recipe. You will need time to let the dough rise until doubled. On a warm day, this might be in about an hour whereas on a cooler day, you might have to stick your dough in a warm oven or try other tricks to get it to rise. I have included one hour rise time in this recipe.
Step 1: Mix milk and water in a glass measuring cup and microwave it for 1 minute. If you own a food thermometer, this would be a time to grab it and check the temperature of this water and milk mixture. It should be between 105-110 degrees Fahrenheit. In other words, luke warm. Add sugar and yeast and let it stand for 5-7 minutes to "bloom" (Image 1).
Step 2: After 5-7 minutes, add the yeast and milk mixture to the bowl of your stand mixer fitted with a dough hook. Add melted butter and salt (Image 2). Crack one egg and add to the stand mixer bowl with the yeast mixture and butter.
Step 3: Mix both the flours and salt in a mixing bowl. With the stand mixer on low speed, slowly start adding the flour mix to it. Once all the flour is in, increase the speed to medium and mix until a sticky dough forms (Image 3). Remove the dough hook, and the bowl from the stand mixer. Cover the bowl with a kitchen towel and set in a warm spot to rise. Proof for an hour or until doubled in size (see Tips below!).
Step 4: After the dough has doubled in size, sprinkle some whole wheat flour on your kitchen counter or on a pastry rolling mat. Dump the dough on the mat (Image 4).
Step 5: Using your hands, form the kulcha bread dough into a circle and cut it into roughly 16 equal pie slices (Image 5).
Step 6: Take each dough pie slice and roll in in flour to make smooth(ish) dough balls of roughly equal size. Roughly is the key here 😂 (Image 6). Cover with a kitchen towel and let rise for another 30 minutes. Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).
Step 7: Line a cookie sheet with parchment paper. Take a dough ball and using your fingers, make into 5 inch wide discs (Image 7). Lay 3-4 kulcha bread discs on the lined cookie sheet and bake for 8 minutes, flipping the kulchas at 4 minute mark.
Step 8: The kulchas will puff up and have some brown spots. Take the cookie sheet with the kulchas out of the oven and brush with butter (Image 8). Repeat until all the dough is used.
💡Vaishali's Tips!
- After 10 minutes, you should notice the milk, water, and yeast mixture bubbling and frothing on top, a sign that the yeast is active. If there's no activity, discard the mixture and begin again. Temperature of water and milk mixture before adding the yeast is key.
- An hour is usually enough to proof the dough on a warm day. If making this during cold weather, you can heat your oven to warm, turn it off and put the dough in the warm oven with it's light turned on.
- If using a pastry mat, when dividing the dough into 16 equal pie slices, do not use a knife. Use a bench scraper instead as the knife can cut the mat.
- You can place three racks in the oven and use three cookie sheets to make 9-12 kulchas in a batch. Make sure to switch the cookie sheets between the racks at 4 minute mark to ensure even cooking.
- You can also broil the Kulchas for a minute to develop some browning. Keep a close eye if broiling.
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Substitutions and Additions
- Flour - instead of using 50-50 blend of all purpose flour and whole wheat flour, you can make it using only all purpose flour as well. That is the traditional way to make kulcha.
- Egg - you can skip the egg if you like. I add it since it adds richness to the kulchas and also makes for a more airy texture.
- Garlic butter - you can make a garlic butter to brush the kulchas as they come out of the oven. You can make it as in the homemade garlic naan recipe or by simply adding some garlic powder or minced garlic to melted butter
- Cilantro - a sprinkle of fresh chopped cilantro is always a good idea!
Variations
- Spices - add kasuri methi into the dough while kneading it
- Using Instant Pot to proof the dough - You can us the Instant Pot to rise the dough. Lightly grease the steel bowl insert with oil, place the dough inside, and cover the pot with a clean kitchen towel instead of using the IP lid. Use the yogurt function with the time set for 1 hour.
- Make it in a skillet - you can use a cast iron skillet to make kulchas as well. Heat it on medium high heat and cook one kulcha at a time. Cook on one side for 1-2 minutes and then flip and cook on the other side for a minute. Spread some butter on each cooked side, one at a time to toast it up slightly.
See this homemade garlic naan recipe as another Indian bread option!
Equipment
Storage, reheating, and serving suggestions
Store the leftover kulchas wrapped in foil in the refrigerator for 2-3 days. To reheat, you can use a toaster oven or a skillet set on medium high heat.
Kulchas are best enjoyed with Choley or Punjabi style Chickpea curry but you can also serve them with:
FAQ
Naan dough rises with a blend of yogurt and yeast for a soft, airy texture, while Kulcha dough doesn't have yogurt in it. Naan dough can be made without yeast as well.
Yes, kulcha can be stuffed with masalas made with vegetables like potatoes, cauliflower or with paneer.
Yes, you can substitute them 1:1. You will not have to "activate" the instant yeast in liquid.
Related
Looking for other recipes like this? Try these:
If you tried this Kulcha Bread Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the comments below! I love hearing from you! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.
Kulcha Bread
Equipment
Ingredients
- 2 cups whole wheat flour
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 ½ cups milk preferable whole milk
- ¼ cup water
- 2 teaspoon sugar
- 1 tablespoon active dry yeast see notes
- 1 large egg at room temperature
- ¼ cup melted butter plus more for spreading
- 1 tablespoon chopped cilantro for garnish, optional
Instructions
- Take the egg out of the refrigerator. Whisk the flours and the salt together in a mixing bowl.
- Microwave the milk and water in a glass measuring cup for 1 minute or until luke warm (temperature 105 - 110 degrees F). Add the active dry yeast and sugar to the liquid, whisk, and let stand for 5-7 minutes. After 5-7 minutes, the liquid should be bubbly and frothy indicating that the yeast is doing it's job.
- Add the yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add melted butter and egg. Turn the mixer on low speed and start adding the flour and salt mixture slowly.
- Once all the flour is in, turn the speed to medium high and mix until a sticky dough is formed, 3-4 minutes.
- Remove the dough hook and the bowl from the stand mixer. Cover the bowl with a kitchen towel and set in a warm spot to rise. Proof for an hour or until doubled in size, about 1 hour.
- Once the dough has doubled in size, punch the dough and transfer it to a surface sprinkled with flour.
- Cover the dough balls with a clean kitchen towel and let rise for another 30 minutes. Preheat your oven to 450 degrees F.
- After 30 minutes, form them in to discs 5 inch in size using your fingers. Repeat with all the dough balls. Lay 3-4 kulcha bread discs on the lined cookie sheet and bake for 8 minutes, flipping the kulchas at 4 minute mark.
- The kulchas will puff up and have some brown spots on them. Remove from the oven, brush with butter, sprinkle with chopped cilantro (if using) and serve warm with Choley.
Amber
Just made this kulcha bread recipe and it turned out amazing! The texture and flavor was perfect and it paired beautifully with our curry dinner. Super easy to make too! Thanks for sharing this wonderful recipe!
Vaishali
Thank you so much, Amber for your positive feedback. I am glad the recipe worked for you!
KEVIN FOODIE
Another interesting recipe. kulcha bread is similar to naan, but the texture seems to be a bit denser. This would go perfectly with my Jamaican curry chicken. Thanks for sharing.
Vaishali
Thanks, Kevin. Yes, similar to naan but you are right - the texture is more bread like.
michelle
amazing recipe!! can't wait to do it again
Vaishali
Thanks Michelle. I'm so happy you liked it.