Wheat Kulcha
Wheat Kulcha is a soft, fluffy North Indian flatbread traditionally baked in a tandoor but easily made on a tawa or oven at home. Made with whole wheat flour and lightly leavened with yogurt and baking powder, kulchas are perfect with chole, curries, or enjoyed plain with butter.
Shreya Singh
1 month ago
Ingredients
For the dough
For topping
Nutrition Facts (per kulcha)
- Calories 180
- Total Fat 6 g
- Saturated Fat 2 g
- Sodium 240 mg
- Total Carbohydrate 28 g
- Dietary Fiber 3 g
- Protein 5 g
Instructions
- 1 In a mixing bowl, combine wheat flour, maida (if using), baking powder, baking soda, sugar, and salt. Mix well.
- 2 Add yogurt, warm milk, and oil. Knead into a soft, slightly sticky dough. Add little water if required.
- 3 Cover the dough with a damp cloth and rest for 1 hour.
- 4 Divide the dough into 6–8 balls. Roll each ball into a round or oval disc (not too thin).
- 5 Sprinkle nigella seeds, sesame seeds, and fresh coriander on top; roll lightly to press them in.
- 6 Heat a tawa or griddle on medium-high. Place the kulcha (seed side up) and cook until bubbles form. Flip and cook until golden spots appear. Brush with butter/ghee.
- 7 Alternatively, bake in a preheated oven at 220°C for 8–10 minutes until golden and puffed.
- 8 Serve hot with chole, curry, or pickle. Best enjoyed fresh.
