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 most Indian 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 into five 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 mm thick. 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 kulcha is about 1 inch from the flame and gets directly roasted over the 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.
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