Whole Wheat Masala Kulcha: a Sunday breakfast recipe worth waking up for

Sunday breakfast feels incomplete without something warm and special on the table, and this week’s Sunday special is a whole wheat masala kulcha — soft inside, lightly crisp outside, and finished on the tawa with butter, fresh coriander and a spice mix. Serve it hot with chole or matar and the weekend meal takes care of itself.

Ingredients
2.5 cups whole wheat flour, ¼ cup lukewarm water, 2 tsp sugar, 2 tsp instant dry yeast, 3–4 tbsp yoghurt, salt to taste, water as required for kneading, 1 tbsp butter for kneading, oil for greasing, and fresh coriander leaves. For the masala topping: red chilli powder, chaat masala and roasted cumin powder.

Method
Mix the lukewarm water, sugar and yeast in a small bowl and leave for about five minutes until frothy. In a large bowl, combine the flour, salt and yoghurt, add the yeast mixture and knead into a soft, smooth dough with enough water. Work in the butter, brush the surface with oil, cover and leave in a warm place for 1 to 1.5 hours until risen. Divide into equal portions, roll each into a ball and flatten into an oval kulcha. Place on a heated tawa and cook until bubbles appear, then flip. Sprinkle a little water around it, cover and cook for 1–2 minutes. Heat a little butter on the tawa, add chopped coriander and the masala mix, then place the kulcha over it and cook both sides for another 2–3 minutes until coated and lightly crisp. Serve hot with chole, matar or any curry of your choice.