Kulcha is a very popular Indian flat bread. Unlike Naan, Kulcha is yeast-free and is leavened with baking soda and yogurt. It is soft, fluffy and a perfect combination with rich Indian curries. It is traditionally made in Tandoor (clay oven), but can be made in oven or tawa (stove top griddle). I particularly like kulchas on stove top than oven, as that crispy brown spots are easily achievable on stove top.
Traditionally, Kulchas are made with All Purpose Flour and some recipes use milk to make the dough. Here, I used mixture of Whole Wheat and Refined Flour. Making a soft and pliable dough with enough moisture is crucial for soft kulchas. I roasted curry leaves and used it to flavor the kulcha. Do try this recipe with rich curries, kormas or tikkas and let me know how you liked it. I served it with Gongura Paneer and it was lip smacking good.
Curry Leaf flavored Whole Wheat Kulchas (Yeast free)
Servings: 4 Large, 6 Medium Size
(Note: US based measuring cups n spoons used, 1 Cup=240 ml, 1 tbsp=15 ml and 1 tsp=5 ml approx.)
Whole Wheat Flour: 1 1/2 cups (Or use All purpose flour)
All Purpose Flour: 1/2 cup + extra for rolling
Fine Sugar: 1 tbsp,
Salt: 1/2 tsp
Baking Soda: 1/4 tsp
Yogurt: 1/4 cup
Butter: 1 tbsp (Or use ghee/oil)
Oil: 1 tbsp
Water: As required
Curry Leaves: 2-3 sprigs
- Dry roast curry leaves on pan on low flame for few minutes until dry and crunchy. Crumble with fingers to coarse powder.
- In a large bowl, combine flours, sugar, salt, baking soda and mix well.
- Make a wall in the center and add butter and yogurt. Mix everything well
- Add water and make a soft dough. It should be sticky at first and gradually becomes pliable with kneading. Knead with heel of the palm for 10 minutes. Use the oil while kneading to avoid sticking.
- Cover the dough with little oil and wet damp cloth. Let rest in warm place for at least two hours. Six hours gives the best results.
- Divide the dough into 4 large or 6 medium size balls as required.
- Apply little water on the dough ball and dip in curry leaf powder.
- Roll into oblong shape (as desired) of 5 mm thickness with help of extra flour.
- Heat a tawa or non-stick pan to medium high heat. Dry roast rolled dough on curry leaf coated side up. When bubbles form on top, turn the kulcha and dry roast on other side until brown spots appear. Takes 45 secs on each side approximately.
- Take it on plate and apply butter/oil to serve.
- To bake the kulchas, pre heat the oven to 450ºF and heat the baking tray too. Bake for 10-12 minutes or until done, flipping in between.
- It makes great base for yeast-free pizzas
- The kulcha stays fresh and moist for one day at room temperature covered in towel.