Kulcha Recipe | Kulcha Bread - Dassana's Veg Recipes

kulcha garnished with coriander leaves and served on a wooden plate.

4.90 from 39 votes

Kulcha Recipe | Kulcha Bread

Kulcha is a popular North Indian flatbread with a soft texture. It is made with a leavened dough of all-purpose flour, yogurt, leavening ingredients, oil, salt and sugar. This flatbread can be made in the tandoor as well as on a tawa or skillet. Serve Kulcha with a robust and spicy Chole Masala or Chickpea Curry.

Prep Time2 15

Cook Time30

Total Time2 45

Course: Main Course

Cuisine: North Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Kulcha

Calories: 178kcal

Author: Dassana Amit

Ingredients

2.5 cups all-purpose flour (maida)
4 tablespoons Curd (yogurt) or 3 tablespoon yogurt + 1 tablespoon milk. can use cashew yogurt
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup water - for kneading, add more if required
2 to 2.5 teaspoons sugar
¾ teaspoon salt or as required
2.5 tablespoons oil or ghee
some oil or ghee or butter for roasting
extra flour - for dusting
1 to 2 tablespoons nigella seeds (kalonji) or sesame seeds

US Customary - Metric

Instructions

Making dough

Mix the all-purpose flour, salt, sugar, baking powder and baking soda in a bowl.
Make a well in the center. Add the yogurt, oil and water.
Begin to mix the flour with the liquids first and then start to knead. Make a smooth, soft and supple dough.
In the same bowl or pan, cover the dough with a wet kitchen napkin and let the dough rest for 2 hours.

Rolling and making kulcha

Make small balls of the dough and flatten them a bit. Sprinkle some nigella seeds or sesame seeds on the dough ball.
With the rolling pin, flatten the dough and roll each into a small-sized kulcha.
Do not roll thin but have a medium thickness similar to a paratha or slightly thicker than paratha.
Heat a flat skillet or a tawa. Place the kulcha on the hot tawa.
Cook one side partially till its ¼ᵗʰ cooked. Flip and cook the other side till it is ½ cooked.
Apply oil or ghee on both sides of kulcha while roasting. You can skip the oil or ghee if you prefer.
Flip a few times as needed and roast the kulcha till it gets golden spots and is evenly cooked. Prepare more kulchas in a similar way.
As you prepare them, stack the cooked kulcha in a roti-basket, so that they stay warm.
Serve Kulcha hot with chana masala.

Video

Notes

Instead of using only all-purpose flour, opt to add equal portions of whole wheat flour and all-purpose flour.
You can also bake kulcha at 220 to 250 degrees Celsius until they have some charred spots on them and are evenly cooked. Preheat oven for 15 minutes before baking.
The recipe can be halved or doubled.

Nutrition