Recipe for Super Soft Kulchas
Kulcha is an Indian bread commonly made in the country’s northern parts. It is a flat-leavened bread made from refined wheat flour. It is quite similar to pita bread.
Matke Wale Kulche (shown in the picture below) is a popular street food in India. Street vendors selling this delicacy can be easily identified from the matka (a brass pot) covered in red cloth, in which boiled chickpeas are filled. When customers arrive, the vendor takes a small portion of chickpeas, mixes it with spices, chopped onions, tomatoes, and fresh coriander, and serves them with kulchas.
Photo by Brijender Dua on Unsplash
Many restaurants also serve Kulchas with paneer or chicken gravy. On a cold winter evening, hot kulchas toasted lightly with butter and served with a spicy gravy taste heavenly.
Making kulchas is pretty straightforward. They can be easily made at home. Even beginners can make it. This soft bread can be eaten with any gravy or even used as sandwich bread. Kulcha sandwiches are great for packing in tiffin or for a picnic as they stay soft for a long time and taste delicious. Recently, when I made a batch of kulchas, I used them to make Afghani Chicken Sandwiches, which I packed in my children’s lunch box.
I have posted many more bread recipes. You can check them out here.
I have also tried this recipe with spelt flour instead of refined flour, and it turned out great. It is a relatively healthier alternative. Do check out its recipe here.
So, let’s check out the recipe for Super Soft Kulchas.
Kitchen Equipment:
- Mixing bowl: https://amzn.to/3K14XFH
- Knives: https://amzn.to/3Lg64Bj
- Cutting Board:https://amzn.to/3K0dh8L
- Baking Tray: https://amzn.to/3Y3yLHz
- Baking Paper: https://amzn.to/43E3snW
Ingredients needed to make Super Soft Kulchas:
- 500 gm Refined Flour
- 7 gm Instant Dry Yeast
- 10 gm Sugar
- 5 gm Salt
- 150 ml Yoghurt with 10% Fat
- 2 tbsp Any neutral-tasting Oil
- Water for kneading
In addition
- Kasuri Methi (Dry Fenugreek Leaves); for sprinkling
- Oil; for greasing the baking tray
- Refined Flour; for dusting the baking tray
Ingredient Sourcing in Germany
Here are the local names of the ingredients and information about where to source them in Germany:
- Refined Flour (Weizenmehl 405): Can be sourced from any local supermarket.
- Instant Dry Yeast (Trockenhefe from Dr Oetkar): Can be sourced from any local supermarket.
- Sugar (Rubenzucker): Can be sourced from any local supermarket.
- Salt (Salz): Can be sourced from any local supermarket.
- Yoghurt (Elinas Greek Joghurt): Can be sourced from any local supermarket.
- Oil (Sonnenblumenöl): Can be sourced from any local supermarket.
- Dry Fenugreek Leaves (Kasuri Methi): From any Indian shop near you.
Method to make Super Soft Kulchas:
Combine yeast, sugar and 50 ml of warm water. Wait till you see bubbles.
In a mixing bowl, combine refined flour and salt.
Add the sugar and yeast mixture. Mix.
Add yoghurt. Mix.
Add water and knead it to a smooth dough. If you knead with your hand, knead for about 10 minutes.
Add oil. Knead again.
Round the dough, cover it and rest it for about 1 hour OR till the dough doubles in size.
Knock the dough and knead it once more.
Now, divide the dough into equal portions. You can divide it into approximately 25 parts. Grease and dust the baking trays OR place a baking sheet on the baking tray. Roll each dough portion (about 4” in diameter) and place them next to each other on the baking tray.
Rest them for 30-45 minutes in a warm place OR until they rise and become light. You can keep them in the oven with just the light on.
Preheat the oven to 200 degrees C for about 10 minutes.
Sprinkle some water on the kulchas. Sprinkle kasuri methi on the kulchas (They will stick to the kulchas).
Bake them for about 10 minutes.
Once done, remove them and let them cool on a wire rack.
Once cooled, keep them in a bread box with a tight lid until further use.
Super soft, pillowy kulchas are ready! Check out my Chole Masala Recipe and Paneer Makhani recipes. These dishes pair perfectly with Kulchas.
Here is the recipe in printable format:
Recipe for Super Soft Kulchas
Equipment
- Mixing bowl
- Rolling pin and board
- Oven
- Baking Tray
Ingredients
- 500 gm Refined Flour
- 7 gm Instant Dry Yeast
- 10 gm Sugar
- 5 gm Salt
- 150 ml Yoghurt with 10% Fat
- 2 tbsp Any neutral tasting Oil
- Water; for kneading
In addition
- Kasuri Methi (Dry Fenugreek Leaves); for sprinkling
- Oil; for greasing the baking tray
- Refined Flour; for dusting the baking tray
Instructions
- Combine yeast, sugar and 50 ml of warm water. Wait till you see bubbles.
- In a mixing bowl, combine refined flour and salt.
- Add the sugar and yeast mixture. Mix.
- Add yoghurt. Mix.
- Add water and knead it to a smooth dough. If you knead with hand, knead for about 10 minutes.
- Add oil. Knead again.
- Round the dough, cover it and rest it for about 1 hour OR till the dough doubles in size.
- Knock the dough and knead it once more.
- Now, divide the dough into equal portions. You can divide it into approximately 25 parts, to make small kulchas.
- Grease and dust the baking trays OR place a baking sheet on the baking tray.
- Roll the dough ( approximately 6'' diameter). and place them next to each other on the baking tray.
- Rest the rolled dough for about 30-45 minutes in a warm place OR till it rises and becomes light.
- Preheat the oven to 200 deg C for about 10 minutes.
- Sprinkle some water on the kulchas. Sprinkle some kasuri methi on the kulchas (They will stick to the kulchas).
- Bake them for about 7-8 minutes.
- Once done, remove and let them cool on a wire rack.
- Once cooled, you can keep them in a bread box with a tight lid till further use.
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