Wheat Kulcha recipe without yeast is easy and simple that is healthy and guilt-free too which gives perfect street style Kulchas, whether baked in the oven or on Tawa.
So, for all those who do not want to use yeast, for whatever reason, this recipe is a boon.
Kulcha, popular Indian flatbread, needs no introduction. It is one food item that is served as a main course as well as a snack item. Also, it is equally popular as street food as well as in fine dining.
Kulcha is not only easy to make but is also a healthier option. The only thing which is against this flatbread is that it is made with all-purpose flour. Otherwise, it is a very healthy bread, as it is baked and can be made much ahead of time too.
This is the reason, I thought of trying it out with whole wheat flour and the results were perfect. Though I used whole wheat and refined flour half each but refined flour can easily be replaced with fine semolina too.
Delhi is known for its Chaat and Matara Kulcha is one such Chaat item that is filling too. As a host, you prefer making it as it can be made ahead and as a guest, you love it as it is oil-free. Delhi Kulchas are as popular as Vada Pav of Mumbai or Dosa of Chennai. Here, you can see numerous vendors selling kulcha with Matara (White Chickpeas).
These vendors are found outside schools, in the markets, near office complexes etc, especially in the afternoon. This is because kulchas are very affordable price wise and one can easily satiate hunger in just a plate of these or two.
City of Golden Temple, Amritsar, is also famous for its Kulchas.
Amritsari Kulchas are in fact a rave. These are the normal kulchas only but with a stuffing of boiled potatoes. So, here we are talking about normal kulchas whereas Amritsari kulchas are Aloo (potato) kulchas.
Some other Popular Chaat recipes of Delhi that you may find interesting are:
Street Style or Bakery Style Kulcha
Nowadays, bakery-style kulchas are popular whereas we still prefer street-style kulchas. Now, if you are wondering as to what difference it makes then let me tell you the huge difference is there.
Bakery-style kulchas are thick, well-cooked (normally golden in color), and are more like bread. These are quite heavy and normally one cannot eat more than 2 or 3 at a go.
Whereas what vendors sell are thin kulchas that are white only, somewhat like half-cooked. They toss it on a hot griddle at the time of selling and then give it along with Matara. These are very lightweight and you can have up to 4 also.
Tastewise also both the kulchas are poles apart.
What am I sharing today? Well, mine kulchas are more like the street-style as you can make out from the pictures too.
Kulcha Vs Naan
Kulchas though look similar to naan, but actually, are different. The difference lies in their leavening agents. Naan is made using yeast whereas Kulchas are made using baking powder, baking soda, and curd. Ideally, there is no yeast in Kulchas.
Though Kulchas are easily available in the market but homemade kulcha are much better than store-bought ones. They are tastier, healthy, hygienic, and also that aroma of freshness is there.
Here I have used half of both all-purpose and wheat flours. I have tried only with all-purpose flour also as well only wheat flour. All the variants are equally good and depend on individual preferences.
Why You Will Love This Recipe
- One good thing about these Kulcha is that you can make these in advance, even 2-3 days prior to use.
- Also, Kulcha served with Matara is a complete meal in itself. No more Vegetables are needed. Because of these reasons, Kulcha is a preferred choice for Birthday parties or kitty parties or any other get-together.
- Healthy meal as it is baked and Matara, too, is made without using much oil or ghee.
As this recipe of Kulchas uses neither yeast nor Eno, therefore it is perfect for the Jain community.
If you want to make Kulchas without even using baking powder/soda then check my No Yeast Dough for Pizza/Kulcha recipe. With this recipe, you can make any flatbread be it Kulcha or Naan or Bhatura or Pizza. But it requires planning of at least one day.
How To Make
To make Kulcha without yeast, I take both wheat flour and all-purpose flour, half each, mix baking powder and baking soda in it and then knead it using curd and warm water.
Tip: Keep the dough soft. It will be very sticky initially, knead it for at least 10 to 15 minutes till it becomes smooth and stops sticking.
The dough is then rested for about 2 to 3 hours or more depending on the weather. The dough rises in this resting period. Thereafter, Kulchas are rolled out and baked in the oven or on the gas stove. Once baked, smear butter or clarified butter (ghee) on it and serve with Matara.
I also stick some sesame and nigella seeds along with coriander leaves on Kulchas before baking. It serves a dual purpose. First is it improves its looks and secondly makes them healthy too.
Tips for the Perfect Outcome
- Always use lukewarm water and milk for kneading. If the water is at room temperature then there will be no reaction and the dough will not rise.
- The dough should be very sticky when you start kneading. If not, add little more water.
- The dough should be loose and smooth. It should not be tight.
- Knead it for a minimum of 15 minutes. After that, it will stop sticking and you will get smooth dough.
- Wait till the dough rises and becomes almost double.
- Once double, you can keep it in the refrigerator till further use.
Kulcha is eaten only with Matara (white chickpeas), in addition with salad.
Q) Can I make Kulchas instantly after kneading the dough?
No, it takes at least 4 hours to ferment the dough. Unless dough rises to almost double, kulcha will not come out soft and fluffy.
Q) My dough didn’t rise even after 4 hours. What went wrong?
- Check that your baking powder and soda are not expired.
- Use lukewarm water and milk for kneading.
- Do not keep the dough very tight while kneading. It should be soft and supple.
- It may take longer in winters.
Q) Can I omit refined flour?
Yes. In fact, you can take whatever combination of flours that you want. 100% Atta or 100% Maida or a combination of these two.
I also make Kulchas using atta and semolina (Chiroti Rawa, that is fine semolina) half each and the results are really good.
Q) Are these exactly like the ones we get from vendors?
You make it with 100% refined flour and these will be exactly like that.
Q) Can I make a Pizza base with this dough?
Yes, you can. Use the dough to make a pizza base by rolling it in a round shape and then make pizza directly by laying pizza sauce, veggies, and cheese. Or, make a Pizza base by baking it for just 5 to 7 minutes.
I hope you have liked this recipe of Wheat Kulcha without yeast and will definitely give it a try. I would love to have your views regarding this.
Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on Facebook Pinterest Instagram for latest recipe updates. Thank you!
Wheat Kulcha Recipe
My Cup Measures 240 ml
- 1 +1/4 Cup Wheat flour (Atta)
- 1 +1/4 Cup All-purpose flour (Maida)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 tsp or as per taste Salt
- 4 Tbsp Curd
- 2 Tbsp Oil
- 2-1/2 tsp Sugar
- 1/3 Cup Lukewarm milk
- 1/3 Cup Lukewarm Water (Approx)
- 1 Tbsp White Sesame Seeds (White Til)
- 1 Tbsp Nigella seeds (Kalonji)
- 2-3 Tbsp Chopped Coriander leaves
To Make Dough
- Sift all the dry ingredients at least 2 times.
- Make a well in the centre and add all the wet ingredients.
- Knead the dough. Knead it for 8-10 minutes until smooth. (See Notes)
- Keep the dough in a greased bowl, cover and allow it to proof (rise) for 2 to 3 hours or till gets double, in some warm place. In winters for 3-4 hours. Time is just a rough guide as it varies according to the weather and environmental conditions in your kitchen. Better to keep an eye on the dough, when supple and risen, then it is ready.
- Divide the dough into 15-16 parts and make balls.
- Again keep these balls covered with a damp cloth for 10-15 minutes. Very important step.
- Take a ball, flatten it little, put sesame seeds, nigella seeds(kalonji) and green coriander. Press these with fingers using little oil so that they stick there.
- Now, bake these in the oven or cook on the griddle (Tawa) as under.
Bake Kulchas In Oven
- Preheat oven to 220 degree Celsius or other highest temperature in your oven for 15 minutes. Preheat it along with the baking tray and use both the rods (filaments).
- Take rolled kulcha, keep it on the preheated baking tray and keep it in the middle rack of your oven.
- Bake for 5-6 minutes.
- You may transfer the baking tray to the top rack in the last for 2 to 3 minutes so that the top gets cooked nicely.
- Alternatively, you can do this browning on the direct flame on the gas stove too.
- Apply butter and serve with Matara (White Peas)...... and with lots of smiles.
Bake Kulchas On Griddle (Tawa)
- After putting seeds etc, invert the ball and roll from the plain side.
- Brush this plain side with water and put on heated Tawa, so that kulcha with plain side sticks to the griddle and side with toppings is on the top.
- When bubbles are seen, then invert the griddle (Tawa)and cook it on direct flames, like chapatis.
- Apply butter and enjoy with Matara ( white peas )….. and smiles of course.
- To get the texture exactly like store-bought ones, make these with only all-purpose flour and omit the wheat flour.
- You can half cook these, either in the oven or on the griddle.
- In that case, don’t brush with water.
- Then wrap in cling film and store in the refrigerator. Remains good for 2-3 days depending on the weather.
- Kneading is the key to have soft yummy kulchas. Knead the dough until absolutely smooth.
- After making the dough, keep it on the kitchen counter. Hold it from one hand and stretch it again and again with the other hand for at least 6-7 minutes. Use little oil, if sticks too much. Once properly kneaded, it will not stick to your hands.