Potato Mash Kulcha Bread

ManishManish Gaur

These Mediterranean looking breads are altered to Indian palette, by adding chilly and potato. Soft as a bite and mouthful of flavors will help this bread to be served both as party snack or anytime bread served with your dinner.

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Serves 10
prep time:
30 minutes
cook time:
15 minutes
total time:
2 hours

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Potato Mash Kulcha Bread photo Save this recipe 1
Serves 10
prep time:
30 minutes
cook time:
15 minutes
total time:
2 hours


  • Whole Wheat Flour (Atta) - 225g
  • Plain flour (Maida) - 225g
  • Potato Mash (flakes) - 50g
  • Salt - 7g
  • Wheat Gluten Powder - 5g
  • Tap Water - 365ml
  • Fresh (Compressed or Instant) Yeast - 15g
  • Sugar - 10g
  • Margarine / Butter - 20g
  • Olive Oil - 30ml
  • Chilly flakes - 8g
  • Oregano (Herb) - 5g
  • Tomato Slices of - 200g
  • Crystal (Rock) salt - 7g
  • Butter - 35g
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  • 1

    Sieve Plain flour, Whole wheat flour, Gluten together twice and add Potato flakes with salt to keep it separately.

  • 2

    Add Fresh / Instant yeast along with sugar in a bowl and stir, rest aside.

  • 3

    Add the yeast solution to Sieved flour and combine all the ingredients to form a rough dough.

  • 4

    Pull the dough out to a Clean marble or granite table space and knead. Add Margarine/Butter and continue to developed dough, kneading to form a soft and smooth texture. Round the dough and let it rest covered for 15min - 20 min.

  • 5

    While on rest the dough rises twice the volume, tap the dough and remove the gases and round it for second rest for 10 minutes.

  • 6

    Divide the equal portions of the fermented dough on a marble or table slab. Round the fermented dough portions and keep aside.

  • 7

    Take each portioned dough and flatten on the table with the rolling pin, about 1/4th inch thick (thicker than the Chapatti sheeting).

  • 8

    Take a Baking tray and grease the inside lightly with oil or butter. arrange the divided dough shapes inside the tray, touching the base. leave it to proof for 20min or until the dough is risen double.

  • 9

    Dock with the help of fork or Roller Pastry docker to form even hole insertion on each Sheeted dough.

  • 10

    Apply Olive oil lightly with the help of pastry brush on all over the top of the dough.

  • 11

    Arrange sliced Tomato, sprinkle, coarse salt, oregano and chilly flakes evenly spread over the tomato and oiled flattened dough.

  • 12

    Arrange the garnished risen dough trays into preheated baking oven temperature of 200°C, Bake for 12-15 minutes or until golden brown crust color is achieved.

  • 13

    Remove from the Oven and release the rolls out from the tray immediately.

  • 14

    Apply Melted butter on each with the help of pastry brush. Serve hot.

Recipe Notes

Edit note

You can also alter the flavors further by using herbs like Methi leaves (Fenugreek), Pudhina leaves (Mint). This combination will make it more Indian tasting and also adds to the health benefit.

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