Activate Yeast

• In a small bowl, mix 1 tsp sugar and 1 tsp yeast in ¼ cup warm water.
• Let it sit for 10 minutes until frothy.
• The yeast is activated and the bubbles are visible.

Prepare the Dough

• Into the activated yeast mixture, combine
• 2 cups whole wheat flour
• ¾ tsp salt
• Add the activated yeast mixture and milk.
• Mix to form a soft dough. Add extra milk/water if needed.
• Add 1 tbsp oil or ghee, then knead the dough for 8–10 minutes until smooth and elastic.

⏳ Let It Rise

• Cover the bowl with a cloth or cling wrap.
• Keep in a warm place for 1.5 to 2 hours or until the dough doubles in size. After one hour it appears as follows.

Roll the Kulchas

• At this point of time the dough would have doubled in size and ready to get a punch from us.
• Punch down the risen dough and divide into 6 equal portions.
• Roll each ball into an oval or round kulcha, medium thickness.

Cook the Kulchas

Option 1 – Tawa (Stovetop)

• Heat a tawa well. Place kulcha on the hot tawa (topping side up).
• Cook for 30–40 seconds, flip and cook the other side. Cover it with the lid.
• Brush with ghee or butter and serve hot.
• Sprinkle kalonji and chopped coriander, pressing lightly.

Option 2 – Oven

• Preheat oven to 220°C (430°F).
• Place the spread out kulchas on the baking tray and allow it to sit for 10 minutes. Cover it with a cloth.
• Sprinkle kalonji and chopped coriander, pressing lightly.
• Bake kulchas on a lined tray for 6–8 minutes or until golden and puffed.
• Optionally broil for 1 minute for slight charring. Brush with ghee.
• Transfer it to a plate. If you are going to serve later, partially cook the Kulche and keep it aside.
• Later cook it and serve hot with chole or matar.

Serving Suggestions

• Pair with Delhi-style chole, pickled onions, mint chutney, and lemon wedges.