No Yeast Tawa Kulcha (Plain, Delhi Style)
Learn to make delhi street side bread kulcha at home using no yeast or oven. You can make these kuchas on tawa (griddle). These are plain, thickish and have a soft bread like texture.
Ingredients
- 300 g All Purpose Flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sugar
- ¾ teaspoon salt
- ½ cup yogurt plain
- ⅓ cup water adjust as needed
- 2 teaspoon oil
- 2 tablespoon cilantro chopped, for topping
- 2 teaspoon black garlic granules for topping
- Butter Or Ghee for Brushing
Instructions
Make The Dough
- Start by mixing together water, yogurt and oil. I usually add them to a measuring cup with spout so that it's easy to pour.
- In a bowl, mix together all purpose flour, baking powder, baking soda, sugar and salt.
- Make a well in the center of flour and pour in the yogurt mix. Using your fingers or spoon gently start mixing yogurt with flour. Don't knead immediately. Once the flour and liquids have been mixed then start kneading with gentle hands. Note - If needed, you can add bit of extra water or extra flour while making the dough.
- Knead for good 3-5 minutes to make a soft and smooth dough. The dough should not be stiff (oil your hands if needed while kneading). Bring the dough into a ball, cover with a damp cloth and leave it to ferment for 4-5 hours.
Roll & Make Kulcha
- Knead again for 2-3 minutes. The dough should feel springy. Divide into 6-8 equal portions. Roll into small balls.
- Flatten the balls and using a rolling pin, roll into a 4 or 5 inch circle. If needed use a little oil while rolling. Sprinkle the garlic and cilantro and roll once or twice to make sure that they stick. Tip:- Since the kulcha cook every quickly, I find it easier to roll all of them first and then start cooking on tawa.
- Warm up a heavy tawa (griddle). Make sure that the tawa is hot. Place the kulcha on tawa. You will see that in a 25-35 seconds it will start to puff up. Using tongs flip the kulcha, sprinkle a little water on tawa and cover immediately. Let cook for 20 seconds or so.
- If you are serving rightaway you can cook it a little bit till golden spots appear. Brush some melted butter or ghee. Serve. Cook them very lightly if you are storing them for later use. (see notes on storing)
Notes
- Don't use a very thick or very watery yogurt. It is better if the yogurt has a little tang.
- For fermenting you can leave it on the kitchen counter during summers. If you are making during cold months, place the dough inside the oven, microwave or any warm place.
- Rest the dough well for good 2- 2.5 hour. This not only helps in fermentation but make rolling the dough easy(dough won't shrink).
- You can add 1 teaspoon of fine crushed kasuri methi to the dough for a nice flavor.
- You can use white sesame, nigella seeds, red chilli flakes or black poppy seeds as well.
- For Vegan Kulcha - Substitute yogurt with any nut based yogurt like cashew or almond to make the dough.
- You can store kulcha in the fridge for 3-4 days. Reheat on tawa till golden spots appear. Brush with melted butter or ghee.
- You can easily freeze these kulcha. Cool them completely. Layer in a single layer on a baking sheet lined with foil or wax paper. Freeze them individually first. Then pop into a ziplock bag and store for 2 months. Reheat as mentioned above.
Nutrition
Calories: 182kcalCarbohydrates: 35gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 344mgPotassium: 84mgFiber: 1gSugar: 2gVitamin A: 25IUVitamin C: 1mgCalcium: 54mgIron: 2mg
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