India Kulcha
Kulcha is a traditional Indian flatbread with a soft and slightly chewy texture, typically made with maida or all-purpose flour and leavened with yogurt and baking powder. Originating from Punjab, kulcha is commonly served with spicy curries like chole (spiced chickpeas) or enjoyed on its own as a snack. Its mildly tangy flavor and pillowy softness make it a popular choice for festive meals and street food. Kulcha can be plain or stuffed with spiced fillings such as potatoes, paneer, or onions, adding to its versatility.
Recipe Servings: 6
Prep Time
15 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
15 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (250 g) maida or all-purpose flour
- ½ tsp (2 ml) baking powder
- ¼ tsp (1 ml) baking soda
- ½ tsp (2 ml) salt
- 2 Tbsp (30 ml) plain yogurt
- 2 tsp (10 ml) vegetable oil
- ¼ cup (60 ml) water, or as needed
- Nigella or sesame seeds (optional, for topping)
- 1 Tbsp (15 g) melted butter
- 1 Tbsp (4 g) fresh cilantro, chopped
Directions
- In a large mixing bowl, combine the maida or all-purpose flour, baking powder, baking soda, and salt. Add the yogurt and vegetable oil, mixing until the dough begins to come together. Gradually add water and knead into a soft, smooth dough.
- Cover the dough with a damp cloth and let it rest for 1 hour. This resting time allows the dough to become pliable and soft for rolling.
- After resting, knead the dough briefly and divide it into 6 equal portions. Roll each portion into a smooth ball.
- On a lightly floured surface, roll each dough ball into a round or oval shape, about 6–8 inches (15–20 cm) in diameter. Sprinkle optional toppings such as nigella or sesame seeds on one side, and press gently with a rolling pin to secure them.
- Heat a skillet over medium heat. Place a rolled-out kulcha on the hot skillet, topping side up. Cook for 1–2 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes. Flip once more and press lightly with a spatula to ensure even cooking. Brush with melted butter and sprinkle with chopped fresh cilantro for extra flavor.
- Repeat the process with the remaining dough balls, stacking the cooked kulchas in a clean kitchen towel to keep them warm.
- Serve the kulchas warm with chole, curries, or as part of a meal. They can also be enjoyed with pickles or yogurt.
Notes
- To make stuffed kulchas, add a filling of spiced mashed potatoes, paneer, or onions before rolling the dough.
- To mimic tandoor-style cooking, cook the kulchas in a hot oven or on a grill pan for a smoky flavor.
- Store leftover kulchas in an airtight container and reheat before serving.
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