The baked Kulcha recipe might be new because traditional kulchas were made in a tawa and tandoor. Amritsari Aloo Kulcha and Amritsari Paneer kulcha are some of the most beloved conventional kulchas.
These baked kulchas are very soft and can be made in a matter of minutes. Today, I’ll show you how to bake a baked kulcha recipe in the oven.
Kulcha, a north Indian flatbread made with Chole and Matar, is very popular. Our baked kulchas will be made with yeast in the oven. We will use yeast to give our Kulcha bread its sponginess.
Baked Kulcha Recipe
We will activate the yeast as a first step. Add one teaspoon of yeast to 2 teaspoons of sugar. Mix 100 ml of lukewarm liquid. Mix it well and allow it to froth.
Preparation: A step-by-step recipe for Baked Kulcha
Add 400g maida to a bowl. Next, add 1 tsp salt and 2 tbsp milk powder. Finally, add the activated yeast solution. Add a little water to the dough and continue to knead it. We need a soft and sticky dough to make our kulcha with yeast in the oven.
I used 300 ml water. Continue mixing until the dough is smooth. Add two tablespoons of oil to the dough and mix it in. Let’s take a look at this dough. It seems soft, smooth, and stretchable.
Next, form the dough into a ball. Cover the bowl with cling wrap. Allow the dough to rest for at least 30 minutes.
It takes about 35 minutes to make a double. This time will vary depending on the climate in your area. So could you wait until it doubles?
Remove the cling wrap from the dough and punch it to eliminate air bubbles. Take it out of the bowl gently and place it on the counter.
Sprinkle some flour on the counter. Divide the dough into six equal portions for the baked Kuchas. Then roll each piece into balls.
Sprinkle some flour on the dough balls and place them on a lined tray. These should be covered with a muslin towel and rest for 10 minutes.
Roll the dough into an oval shape using a rolling iron to give your bread-kulchas body. Add water to the dough and sprinkle chopped Coriander and sesame seed.
It should be pressed to adhere well to the shaped Kucha dough.
The remaining kulcha cake should be shaped in the same way.
Place the tray on a plate and cover it with a kitchen towel. Let them rest for about 15-20 minutes or until they double in volume.
Preheat the oven to 200 degrees Celsius to bake your kulchas.
This is an exciting recipe for Persian Flatbread Nan-E-Bahari.
Let’s bake the Kulcha bread.
Bake the kulchas for 20 minutes in a preheated oven at 200 degrees Celsius. These will dry out if you overbake them.
After baking, remove the tray from the oven. Transfer all the baked kulchas to a wire rack. To soften the crust, brush them with butter and add the glaze to the kulcha bread.
Now, our baked cake kulcha recipe using yeast is ready. Enjoy your favorite gravy.
These kulchas can be kept fresh for up to four days in the refrigerator.
Have you tried the Whole Wheat Pita Bread Recipe?
Try this recipe now, and let us know what you think. Enjoy your baking, and happy baking!
Ingredients
- 400 gm All-Purpose Flour
- One teaspoon yeast
- 2 tsp sugar
- 1 tsp salt
- 2 tbsp Oil
- 300ml Water
- 2 tbsp Milk Powder
- 100 gm Coriander leaves
- 50 gm Sesame seeds
Instructions
- Add 1 tsp yeast to a bowl. Next, add two teaspoons of sugar and approximately 100 ml of water. It is essential to mix it thoroughly before yeast activates it.
- 400g all-purpose flour, one teaspoon salt, two tablespoons milk powder, and an activated yeast solution are combined in a bowl.
- Add water slowly and knead the dough until it becomes soft and sticky.
- Knead the dough until smooth. Mix in 2 tablespoons oil. Knead the dough until it becomes soft and elastic.
- Form the dough into a ball and cover it with a cling wrapping. Let it double in size.
- After 35-40 minutes, take off the cling wrap. The dough should be kneaded to release any air.
- Divide the dough into equal-sized balls and roll them on a floured counter.
- Place the dough balls on a lined tray. Sprinkle some flour on each dough ball.
- Cover them with a kitchen towel, and allow them to rest for ten more minutes.
- Each ball of dough should be rolled into an oval shape after 10 minutes.
- Use very little water to reroll the dough.
- Add a layer of sesame seed and coriander leaf to this mixture and press them lightly, so they stick.
- The kulchas made from the dough balls should be done the same way.
- Place them on a lined tray leaving room between them.
- Place the tray on a kitchen towel, and cover it with a towel.
- Preheat oven to 200
- Bake the kulchas at 200 degrees for 20 minutes in a preheated oven.
- After baking, let them cool on a wired shelf and brush them with butter.
- Delicious, soft-baked kulchas can be served with any gravy you choose.
Notes
- Each ingredient and each quantity have its meaning. These should not be altered.
- This is a tried-and-true recipe. Substitute any component at your own risk.
- You can adjust the amount of each ingredient in the “Recipe Card,” and all elements and their measurements will be automatically adjusted.