Spelt Flour Kulcha with an autumn touch
Soft, Pillowy kulchas made with spelt flour and fresh seasonal pumpkin. They are a perfect pair with White Chickpea gravy.
Equipment
- Mixing bowl
- Oven and Baking Tray
- Rolling pin and board
- Grater
- Knives and Cutting Board
Ingredients
- 200 gm All Purpose Flour
- 300 gm Whole Spelt Flour
- 200 gm Grated Pumpkin
- 3 tbsp Kasuri Methi
- 200 gm Greek Yoghurt
- 7 gm Instant dry yeast
- 1 tsp Sugar
- 1 tsp Salt
- Water; as required to knead the dough
- 1 Handful Pumpkin Seeds
Instructions
- In a small bowl, mix yeast and sugar in about 1/2 cup of water. Let it rest till the yeast starts bubbling.
- In a large mixing bowl, combine spelt flour, refined wheat flour and salt.
- Add grated pumpkin and kasuri methi. Mix everything.
- Add the sugar and yeast mixture.
- Add yoghurt.
- Mix everything. Add water, as needed, to knead a semi-soft dough.
- Cover and rest it till it doubles in size.
- Now, knead it once more.
- Divide the dough into 18 equal portions.
- Roll them with a rolling pin to a circle about 10 cm in diameter.
- This way, roll all the portions and place them on a baking tray lined with a baking sheet.
- Brush water on the surface of each kulcha and sprinkle some crushed pumpkin seeds.
- Now, let them rest in a warm place until they rise. This could take about 30-40 minutes.
- Preheat the oven to 200 degrees C for 10 minutes.
- Place the baking trays and bake the kulchas for 10 minutes.
- Once baked, remove them from the oven and brush some ghee/butter.
- Kulchas are ready to be served.
- If you wish to store the kulchas, let them cool completely. Then, transfer them to a bread box and keep them at room temperature if you want to consume them on the same day. Else, keep the bread box in the fridge.