Wheat Kulcha Recipe

5 from 3 votes

If you are looking for that classic, fluffy, and soft kulcha recipe, then look no further than this Wheat Kulcha recipe. It tastes exactly like the famous kulchas from your local bakery shop.

Prep: 10

Cook: 10

Rest: 1

Total: 1 20

Course: Breads

Cuisine: Indian

Servings:

Calories: 156kcal

Author: Ruchi

Ingredients

4 cups Wheat Flour (Atta)
1½ cups Milk lukewarm ( plant-based)
¼ cup Water lukewarm
¼ cup Vegan Unsalted Butter
1 tablespoon Instant Yeast
2 teaspoons Sugar
1 teaspoon Salt
1 teaspoon Oil

ARROWROOT SLURRY

1¼ tablespoons Arrowroot flour
1 tablespoon Lukewarm water

TOPPINGS

- - Coriander seeds
- - Chili powder
- - Dried mint leaves
- - Freshly chopped cilantro leaves

US Customary - Metric

Instructions

ARROWROOT SLURRY

Combine arrowroot flour and water in a bowl. Mix until lump-free. Set it aside.

KULCHA DOUGH

Pour milk and sugar in a pour. Sprinkle with instant yeast.
Whisk to combine the ingredients.
Add unsalted butter. Pour in the arrowroot slurry and salt. Mix until combined.
Slowly spoon in the wheat flour into this mixture. Whisk until blended. Keep adding flour until all is used up.
Add the mixture starts to come together like dough. Grease the entire ball of dough with 1 teaspoon of oil. Spread it all over the dough.
Cover the kulcha dough with a clean damp kitchen towel or plastic wrap and let it rise for 40 minutes in a warm, draft-free environment.
Within 40 minutes, the dough should double in size quickly, assuming your yeast is good.
Dust your countertop with flour. Transfer the kulcha dough onto the dusted surface and knead it well.
Divide the dough into equal pieces. Roll out each piece into a circle and form it into a ball. Arrange the balls on the tray.
Cover the wheat mulch dough balls with a wet towel and let it rise for another 30 minutes or until doubled in size.
Preheat oven to 475 degrees F.
Once doubled, take a dough ball and sprinkle a bit of flour over it. To prevent drying, keep the rest of the dough balls covered while you are working on this one. Using your fingers, spread out the dough ball so that it’s about 5 inches in diameter.
Sprinkle spices and freshly chopped cilantro leaves on top.
Transfer the wheat kulcha onto a baking tray or skillet.
Bake the wheat kulcha in a preheated oven until golden brown, about 7-8 minutes. Once cooked, remove from oven and generously apply butter on top.
Serve hot with warm matar or Pindi chole.

Video

Notes

Cooking tips to make the best Homemade Kulchas!

» I have used whole wheat flour for this recipe, but you can use half whole wheat and half all-purpose as well.

» Arrowroot slurry is the key ingredient in this wheat Kulcha recipe. It makes a huge difference. If no arrowroot starch on hand, substitute arrowroot for cornstarch or 1 egg.

» If using active dry yeast or fresh yeast, that needs to be rehydrated in lukewarm water before adding to the kulcha dough.

» Substitute plant-based milk with regular milk. Likewise, vegan butter can be swapped with regular butter or oil.

» When it comes to bread making, wet, sticky dough is the best. Wet, sticky produces the lightest and fluffy kulchas.

» Allow the dough to rise in a warm, draft-free environment.

» You can cook wheat kulchas on the stovetop too. The step-by-step method is shown below.

Nutrition