Name: Kulcha Recipe | Kulcha Bread
Prep time: 135 min
Cook time: 30 min
Total time: 165 min
Yield: 10 · 10 Kulcha
Cuisine: North Indian
Ingredients: 2½ 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 2½ teaspoons sugar; ¾ teaspoon salt (or as required); 2½ 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)

Simple, practical, and full of everyday flavour, Kulcha Recipe | Kulcha Bread is a vegetarian North Indian main course made with simple everyday ingredients in about 165 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

Prep time: 135 minutes
Cook time: 30 minutes
Total time: 165 minutes
Yield: 10 · 10 Kulcha
Category: Main Course
Cuisine: North Indian

Ingredients

2½ 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 2½ teaspoons sugar
¾ teaspoon salt (or as required)
2½ 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)

Method

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 rolled flatbread 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 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 or warm.

Serving & Storing

Serve kulcha hot with Punjabi Chole, Chana Masala, Pindi Chole, Matar Curry, pickle or yogurt.
Refrigerate leftover kulchas in an airtight container for up to 2 days. Freeze for up to 1 month. Reheat before serving.