In addition to that, these kulchas tastes divine when served with a smear of homemade ghee next to a homemade matar recipe or pindi chole recipe.
When cooked in a clay oven or tandoor, kulchas bakes up instantly and becomes perfectly brown on the outside and pillowy soft on the inside. It tastes amazing! So, today, I have a wheat kulcha recipe that tastes exactly like your neighborhood bakery –
one method shows kulchas being baked in a convection oven, and the other one is cooked on a skillet.
People would wait eagerly for him. He would park his street stall/kiosk in a corner, make his daughter sit on the side of the stall, and start serving his customer continuously for 2-3 hours. To everyone’s surprise, his matar-kulchas would be all sold by 3:00 pm. He was that good. Then, he would wrap up his kiosk and leave – to prepare his delicacies for the next day. Such a hardworking man! Talking about him has made me hungry all over again.
Just the incredible aroma of bread baking in the oven is so irresistible! And I’m telling you once you realize how easy it’s cook homemade kulchas, you’re going to make it again and again. So, bring out your inner baker and let’s bake some homemade Wheat Kulchas from scratch – all the detailed instructions and tips are included.
100% whole wheat, Egg-free No preservatives and artificial flavors added Light, airy, and flavorful.
Once you try my version, you’ll never have store-bought kulchas again! » Wheat Flour – whole wheat flour is perfect, but all-purpose flour will also work great. wheat kulcha recipe » Milk – add flavor and moisture to our kulchas. » Butter/oil – I prefer to use unsalted butter in this kulcha recipe because we have already added salt. Any neutral oil will also work great. » Instant Yeast – you can use active dry yeast too. If you chose to use active dry yeast, then that needs to be activated before adding to the kulchas. » Sugar – a must-have for the yeast. Sugar feeds the yeast and helps it activate. » Arrowroot slurry – arrowroot flour + water. In flatbreads, arrowroot flour improves the texture of baked Kulcha. It lightens the texture and creates a brown crust. » Salt – to flavor our wheat kulcha recipe. » Water – use lukewarm water. Too hot water will kill your yeast and do not use tap water as the yeast will not bloom in cold water. » Toppings – crushed coriander seeds, red chili powder, or dried mint leaves – optional, but tastes great if sprinkled over kulchas.
Combine arrowroot flour and water in a bowl.
Mix until lump-free. Set it aside.
Pour milk and sugar in a pour. wheat kulcha recipe
Sprinkle with instant yeast.
Whisk to combine the ingredients.
Add unsalted butter.
Pour in the arrowroot slurry.
And salt. wheat kulcha recipe
Slowly spoon in the wheat flour into this mixture.
Whisk until blended. Keep adding flour until all is used up.
Add the mixture starts to come together like dough. Grease the entire ball of dough with 1 teaspoon of oil.
Cover the kulcha dough with a clean damp kitchen towel or plastic wrap and let it rise for 40 minutes in a warm, draft-free environment.
Within 40 minutes, the dough should double in size quickly, assuming your yeast is good.
Dust your countertop with flour. Transfer the kulcha dough onto the dusted surface and knead it well.
Cover the wheat kulcha dough balls with a wet towel and let it rise for another 30 minutes or until doubled in size.
Preheat oven to 475 degrees F. wheat kulcha recipe 19. Once doubled, take a dough ball and sprinkle a bit of flour over it. To prevent drying, keep the rest of the dough balls covered while you are working on this one. Using your fingers, spread out the dough ball so that it’s about 5 inches in diameter. 20. Sprinkle spices and freshly chopped cilantro leaves on top. 21. Transfer the wheat kulcha onto a baking tray or skillet. 22. Bake the wheat kulcha in a preheated oven until golden brown, about 7-8 minutes. Once cooked, remove from oven and generously apply butter on top. wheat kulcha recipe Serve hot with warm matar or Pindi chole.
To make the dough rise –
Preheat your oven to the lowest temperature (180- 200 degrees F). Once the oven is nice and warm, then turn it off. Let it cool for 5 minutes. Transfer the dough to the hot oven. Your dough will rise beautifully in a nicely heated oven.
This wheat kulcha recipe is freezer-friendly too!
Wrap the cooled wheat kulchas tightly with aluminum foil, then place it in a freezer-safe bag and freeze for up to 2 months.
How to reheat the leftover wheat kulchas?
If you froze the kulchas, thaw it out at room temperature for about 30 minutes. Unwrap the kulchas and transfer it to a baking sheet or airfryer and bake for about 5-7 min at 350 F degrees or until heated through. Serve hot with chole.
Stovetop Wheat kulcha recipe without yeast
If you are on a hunt for wheat kulcha recipe without yeast and is cooked on a stovetop, then follow the step-by-recipe below. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
CRAVING FOR MORE, TRY MY OTHER Bread RECIPES-
