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Kulcha is an easy-to-make, soft, and delicious Indian flatbread prepared using all-purpose flour and cookedon a cast-iron skillet.
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Kulcha tastes similar to naan, with only a few differences. Generally, Kulchas are round in shape, compared to an oval or oblong-shaped naan. Also, baking powder is used as the leavening agent instead of yeast.
You will find a wide variety of kulcha recipes, especially stuffed kulchas, on the menu of mostIndian restaurants. But a simple plain kulcha with light toppings is my all-time favorite.
Kulchas are generally served along with curries or gravies. I have served it with butter chicken as it is one of the most popular Indian chicken dishes. For vegetarian gravy, try out Matar Paneer. You can also check out popular Indian gravy and curries that can be served with any Indian bread from naan, roti to poori.
Do try out this flatbread recipe and let me know your feedback. If you love to prepare flatbreads at home, then don't miss out on checking out 10+ flatbread recipes.
Ingredients for Kulcha
All purpose flour / Maida is commonly used while preparing Kulcha. Whole wheat flour or multi-grain flour may be used, but I have found the texture of the bread is much denser.
Baking Powder is used as the leavening agent.
Cream / Milk adds a unique richness to the bread.
Warm water helps form the dough and to activate the baking powder. When baking powder activates, it makes the dough light and airy.
Sesame seeds / Til adds crunch to the finished bread.
Onion and Cilantro adds sharpness and freshness, respectively.
Steps by Step Recipe for Kulcha
Step 1: In a bowl, add flour, baking powder, sugar, salt, and milk. Then add warm water little by little and knead it to form a soft and smooth dough. Cover the dough and let it rest for about 30 mins to 1 hour.
Step 2: Divide the dough intofive equal portions. Take each portion of the dough and form a large lemon-sized smooth ball. Rest the dough balls for about 5 mins.
Step 3: Once the dough has rested for about 5 mins, sprinkle some flour on the working surface. Using a rolling pin, roll into 4-inch diameter circle. Sprinkle some coriander leaves, chopped onion, and sesame seeds on top of it. Again roll it out to 8-inch diameter circle. This will be about 3-4 mmthick.
Step 4: Flip the rolled kulcha upside down, and give a couple of rolls using the rolling pin. Apply some water on the plain side with a brush, or spray bottle, or wet hand.
Step 5: Once the tava is hot,place the wet side down on the preheated tava or skillet. Once bubbles start to form on the surface of the kulcha, flip the tava / skillet such that the top surface of the kulchais about 1 inch from the flame and gets directly roasted overthe flame for about 30 seconds to 1 minute.Keep checking it frequently to avoid burning.
Step 6: Flip the tava back, remove the kulcha using a flat spatula, and transfer it to a plate. Apply some butter over it. Repeat the process for the remaining dough balls.
Expert Tips
- Use a cast iron pan/skillet as this allows the kulcha to stick to the pan using its wet side, and it canbe roasted directly above the flame by flipping the entire cast-iron pan halfway through the cooking process. A non-stick pan will not work.
- If only a non-stick pan is available, then skip the portion where kulcha has to be directly roasted over flame. Instead, flip the bread on the tawa/skillet and cook like any other homemade flatbread for about 1 minute. Remove from heat and garnish with butter.
- This recipe works even on cooking ranges that use electric coils.
FAQs
What is the difference between Kulcha and Naan?
Kulcha is leavened using Baking powder/soda, whereas Naan is leavened using yeast. Kulcha is round in shape, whereas Naan is oval/elongated in shape.
What is the difference between Kulcha and Paratha?
Parathas are non-leavened flatbreads. Kulchas are leavened flatbread, where the leavening is achieved through Baking powder/soda.
Can I make/bake Kulchas in an Oven?
Yes. Bake the kulchas in a preheated 220 degrees Celsius (430 F) oven for 6 to 8 minutes.
Can I use whole wheat flour or a combination of this for preparing Kulcha?
Yes, Kulcha can be prepared using Wheat, but I have found that the breads are usually denser. I have also used flour blends of 50% whole wheat flour and 50% all-purpose flour.
Other Flatbread Recipes to Try
- Paneer Paratha Recipe | Herb Cheese Stuffed Flatbread
- AMRITSARI PIZZA KULCHA | STUFFED BREAD RECIPE
- Easy Aloo Paratha Recipe | Potato Flatbread (No Yeast)
- Homemade Pita Bread Recipe (Vegan, Easy)
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Recipe card
Kulcha Bread Recipe (without Yeast)
Kushi
Kulchais an easy-to-make, soft, and delicious Indian flatbread prepared using all-purpose flour and cookedon a cast-iron skillet. Comes under 250 calories and can be prepared under an hour.
5 from 25 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr
Course Bread, Dinner, Lunch
Cuisine Indian, Mediterranean
Servings 5 people
Calories 221 kcal
Ingredients
- 1.5 cups All-purpose flour / Maida
- ½ teaspoon Baking powder
- 1 teaspoon Sugar
- ¾ teaspoon Salt
- 5 tablespoon Milk/Cream (Use non-diary milk for vegan version)
- ¾ to 1 cup Warm water approximate (may need more or less based on type of flour)
- ¼ cup Sesame seeds/Til
- ½ medium Onions
- 3 strands Cilantro or Coriander leaves
- 1 tablespoon Oil/Butter (or more as needed)
Instructions
Step 1
In a bowl add flour, baking powder, sugar, salt, and milk. Then add warm water little by little and knead it to form a soft and smooth dough.
1.5 cups All-purpose flour / Maida, ½ teaspoon Baking powder, 1 teaspoon Sugar, ¾ teaspoon Salt, 5 tablespoon Milk/Cream, ¾ to 1 cup Warm water
Cover the dough and let it rest for about 30 mins to 1 hour.
Step 2
Divide the dough into five equal portions. Take each portion of the dough and form large lemon sized smooth ball.
Rest the dough balls (cover to avoid drying) for about 5 mins.
Step 3
Heat a cast iron skillet or tawa on medium-high heat.
Once the dough has rested for about 5 mins, sprinkle some flour on the working surface and using a rolling pin roll into 4-inch diameter.
Sprinkle some coriander leaves, onion and sesame seeds on top of it.
¼ cup Sesame seeds/Til, ½ medium Onions, 3 strands Cilantro
Again roll it out to 8-inch diameter circle. ( This will be about 3-4 mmthick).
Flip the rolled kulcha upside down, and give a couple of rolls using the rolling pin. Apply some water on the plain side with a brush, or spray bottle or wet hand.
Step 4
Once the tava is hot, place the wet side down on the preheated tava or skillet.
Once bubble starts to form on the surface of the kulcha, flip the tava / skillet such that the top surface of the kulchais about 1 inch from the flame and gets directly roasted overthe flame for about 30 seconds to 1 minute or until it develops desired color.Keep checking it frequently to avoid burning.
Flip the tava back, remove the kulcha using a flat spatula and transfer it to a plate.
Apply some butter or olive oil over it. Repeat the process for remaining dough balls.
1 tablespoon Oil/Butter
Kulcha is now ready. Serve hot with traditional Indian dishes ,and enjoy.
Notes
Expert Chef Tips
- Use a cast iron pan/skillet as this allows the kulcha to stick to the pan using its wet side, and it canbe roasted directly above the flame by flipping the entire cast-iron pan halfway through the cooking process. A non-stick pan will not work.
- If only a non-stick pan is available, then skip the portion where kulcha has to be directly roasted over flame. Instead, flip the bread on the tawa/skillet and cook like any otherhomemade flatbreadfor about 1 minute. Remove from heat and garnish with butter.
- This recipe works even on cooking ranges that use electric coils.
Nutrition
Calories: 221kcalCarbohydrates: 33gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 2mgSodium: 402mgPotassium: 117mgFiber: 2gSugar: 2gVitamin A: 66IUVitamin C: 1mgCalcium: 125mgIron: 3mg
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