Kulcha Bread
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.
Servings: 16 Kulchas
Calories: 154kcal
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.
Video
Notes
Same amount of Instant yeast can be used instead of active dry yeast. You will not have to activate the instant yeast in the liquid.
Do not crowd the sheet while baking the kulchas.
You can add kasoori methi (dry fenugreek leaves) in the dough and sprinkle kaloji (nigella) seeds on baked kulchas for a variation.
Nutrition
Calories: 154kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 182mg | Potassium: 113mg | Fiber: 2g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 1mg
