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Garlic Wheat Kulcha
By
DK
on Nov 03, 2011
Kulcha is Naan without Yeast. I find many sites saying that Naan can be made without yeast. I personally think that they refer to what we call as Kulcha. I have already blogged about some Naan(s) and Kulcha(s) in this blog but variety is immense and this version of Kulcha is made with Wheat while the ones I blogged earlier were made with All purpose flour(maida) which is a traditional recipe. But since we all need to add in more fiber and protein without giving up on the goodies, this version finds its way in my house often.
The recipe is quite simple and the waiting time is fraction of what it is with Naan. We are garlic lovers and hence I am quite generous with it in here but depending on your preferences, you can add more or less . The famous combo for Kulcha would be Channa masala but I find myself pairing it with Dal Makhani, Paneer Makhani, Channa Saag or any other gravy based dish. Here I have paired it with Dal Bhukhara.
Basic Information
Prep Time: 1 to 2 hours
Cook Time: Under 15 min
Serves: 4 people
Yield: Around 10-12 Kulchas depending on shape and thickness
Ingredients
- 3 cups Whole Wheat Pastry Flour (Chapathi atta)
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3 tbsp minced Garlic (or as per taste)
- 1 tbsp Sugar
- 1/4 cup Vegetable Oil
- 1/2 cup Fat Free Greek Yogurt (or use regular plain Yogurt)
- 1 tbsp Ghee
- 1/4 cup Cilantro, chopped finely
- Salt to taste (approx 1 tsp)
Method
1
Place all the dry ingredients for the dough together and mix well.
2
Now add the wet ingredients to the dry mixture along with garlic and cilantro.
3
Mix well.
4
Add water spoonful at a time,
5
until it comes together into a dough.
6
Place this mixture on a lightly floured surface and knead well for few minutes
7
until it becomes a smooth pliable dough
8
Place it in a bowl, cover and let it sit for 1-2 hours.
9
Now take a small ball from the dough
10
and using a rolling pin roll into a very small circle. Don't forget to dust the board with flour along with your rolling pin.
11
Dust the excess flour and place it on a greased non stick or cast iron pan. Pour out little oil on all the sides of the flatbread dotting little on top. (You can also use Ghee for rich taste)
12
You will notice it starts puffing up on the surface of the flatbread.
13
Turn the other side. and the flatbread puffs up into a thicker flatbread than what you rolled out. Cook for another minute or two.
Serve it hot with any accompaniment you like. I served it with some yummy Dal Bhukara.
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19 Responses to “Garlic Wheat Kulcha”
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I don’t know how much to thank you for this recipe DK..We just love this! I tried it with Multigrain flour as well and reduced oil a little bit and worked for me.
Wow… its super-good
I made this dish and it tasted great!! Thank you for a wonderful recipe.
Hey! One query. I can use multi grain atta as well for this recipe right?
I dont see why not…might be little dense..
Lovely recipe. I have a query… Can the dough be refrigerated ? Incidentally, I submitted this comment earlier today but it hasn’t been published.
Yes you can refrigerate it. Before making it, simply bring it to room temperature and knead for few minutes until elastic and smooth.
This looks so yum,,,will try this sometime,,,
Hello DK
This kulcha will feature in tonight’s dinner. I already know that it’s going to be an oft repeated item on my table. Thank you so much.I have a query however. Can the dough be refrigerated and if so, for what length of time ?
Thanks again.
I personally have never refrigerated it for more than 8-12 hours, so no clue for the length of time.
Thank you for answering my query ..I did make it today , minus the ghee though, and I realise now that in my excitement that I forgot to add the yogurt ..however they were nice ….now will try with the proper recipe and showcase it!!!!
Its on the way in my kitchen
thank you so much…I tried this..very yummieeeeeeeeee
Looks fabulous and quite flavourful..
Yumm is the word for this recipe!
and I want it NOW! 
Siri
Nice recipe. Can’t wait to try it out. A QUERY: In point No. 2 of method of preparation Does “wet ingredients” include the OIL and GHEE ( in the ingredients list) OR is that oil and ghee the one used for the cooking on the tava?
Thank you
Its what’s given in the ingredient list which is both Ghee and oil. I havent specified anything for the Tava since I leave it to the readers discretion to use whatever and however much he/she likes be it oil or ghee
Yes they do. I havent mentioned anything for cooking – thats up to you to use whatever qty you like – be it ghee or oil. If you want to prepare onion filling u can follow this recipe for the filling/method – just skip paneer – http://chefinyou.com/2010/03/paneer-onion-kulcha-recipe/
On my to-do list!
Looks delicious DK!
I am great fan of wheat and Garlic. I am already hungry seeing this.Cant wait to try this over the weekend