Butter naan and kulcha are my favorite breads .When ever we visit a new restaurant I carefully read the menu card and think for some 10 minutes,but I end up ordering butter naan/kulcha with paneer butter masala :)Once I started cooking after marriage I tried my hands at both naan and kulcha and I was able to make fairly decent ones after few pathetic ones :). I never knew the difference between naan and kulcha,frankly I could not find any difference in taste.Then I came to know through a cook book that naan is fermented by yeast while kucha uses curd and baking powder.The common thing is both are cooked by tandoor method,which imparts a heavenly smoky flavor which is more felt than said.As many of us do not own a tandoor at home,we can make these breads on stove top/oven which gives equally good results.The other day I made a north Indian spread for dinner,whole wheat kulchas,peas pulav,baby corn masala,raita and pickle.It was a yummy hearty spread and I really liked the way kulcha turned out.When I first read there is no yeast in kulcha dough,I thought the dough will not raise,but I was wrong,it raised beautifully and kulchas turned out very tasty.I should mention here that we liked the flavor and taste of whole wheat kulchas even more than regular ones.Here is the recipe for whole wheat kulcha,a guilt free indulgence 🙂
Whole wheat kulcha recipe
Star ingredients:whole wheat flour and curd
Time:15minutes+2 hours+30 minutes
2 cups whole wheat flour
6 tablespoon curd
2 tablespoons oil
1/2 cup warm water
3/4 teaspoon baking powder
1 teaspoon sugar
White sesame seeds
1.Mix all the ingredients except water,butter and white sesame seeds.Mix with your fingers and make crumb like mixture.Now slowly add water and knead to a soft dough.Let the dough rest for 2-3 hours.It will raise well and be very soft.
2.After 2 hours punch the dough and make 10 same sized balls.
3.Roll into oval shaped kulchas,it should be thicker than chapathi but thinner than a pizza base(Something like thin crust pizza). Heat a thick cast iron tava on high flame
4.Sprinkle some water on one side of the rolled kulcha and keep the watered side on the tava.Now sprinkle some white sesame seeds all over and press well.Fry the kulchas from both sides till ir raises well and turn golden.
5.Once cooked apply butter generously on both sides and press with a clean cloth.
6.Serve hot with any curry and raita.
1.Here the amount of curd and baking powder is little more as we are using wheat flour.
2.Cook kulcha with butter for authentic flavor else you can also use ghee.
3.Do not use a non stick pan as it will not get heated enough,use a cast iron tava and cook in high flame for smoky flavor.