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Indian Kulcha Recipe

Indian Kulcha Recipe

Learn how to make authentic homemade Indian kulcha with this easy baking recipe. This soft, pillowy flatbread features a buttery, blistered exterior and light, fluffy interior. Perfect alongside your favorite curry, this best-ever kulcha recipe uses simple ingredients and basic techniques for foolproof results every time.
Difficulty:
Intermediate
Prep Time:
2 hours 30 mins
Cook Time:
15 mins
Serves:
8 kulchas
An overhead shot of golden-brown kulchas stacked slightly overlapping on a rustic clay plate, with one pulled apart to reveal the soft, airy interior structure. Steam rises gently off the freshly baked bread under warm natural light. Brushed with melted ghee that glistens on the blistered, spotted surface, the kulchas are garnished with a light sprinkle of fresh cilantro. In the background, small copper bowls contain butter, chopped garlic, and nigella seeds, while a deep blue ceramic dish of chickpea curry sits partially in frame, creating a rich color contrast with the warm tones of the bread.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">375g all-purpose flour</li><li class="ingredients-single-item">120ml yogurt (plain, full-fat)</li><li class="ingredients-single-item">120ml warm water</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp ghee (or melted butter), plus extra for brushing</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">2 tbsp fresh coriander/cilantro, finely chopped (optional)</li><li class="ingredients-single-item">1 tsp nigella seeds (kalonji) (optional)</li><li class="ingredients-single-item">1 tsp garlic, minced (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Cast iron skillet or tawa</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating the yeast. In a small bowl, combine 120ml warm water (about 38°C/100°F - just warm to the touch, not hot) with 1 teaspoon sugar and 7g active dry yeast. Stir gently and let it sit for 10 minutes until frothy and bubbly. This activation process ensures your dough will rise properly - if the mixture doesn't foam up, your yeast might be inactive and should be replaced.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine 375g all-purpose flour, 1 teaspoon salt, and 1 teaspoon baking powder. The baking powder works alongside the yeast to create an extra light texture in the finished kulcha. Mix thoroughly to ensure even distribution of the leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients and add the activated yeast mixture, 120ml yogurt, and 2 tablespoons ghee. The yogurt provides tanginess and contributes to the dough's softness, while the fat from the ghee will yield a tender crumb. If using optional add-ins like chopped coriander, nigella seeds, or minced garlic, incorporate them now.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Mix everything together with a wooden spoon until it forms a shaggy dough, then transfer to a lightly floured surface. Knead the dough for about 8-10 minutes until smooth and elastic. The dough should spring back when poked gently with your finger. Proper kneading develops the gluten structure needed for the characteristic chew of kulcha.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 2 hours, or until doubled in size. The slow fermentation develops flavor and improves the bread's texture. If your kitchen is cool, consider placing the bowl in a turned-off oven with just the light on for gentle warmth.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled, punch it down gently to release excess air. Divide the dough into 8 equal portions (about 80-85g each) and shape into smooth balls. Cover with a kitchen towel and let them rest for 15 minutes. This brief rest relaxes the gluten and makes the dough easier to roll out.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Heat a cast iron skillet or tawa over medium-high heat until very hot. While the pan is heating, take one dough ball and roll it out to an oval or round shape about 20cm (8 inches) in diameter and 5mm (1/4 inch) thick. Don't roll too thin or you'll lose the signature pillowy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the rolled kulcha on the hot skillet and cook for about 1-2 minutes until bubbles start to form on the surface. When the bottom side has developed some golden-brown spots, flip it over and cook the other side for another minute. The high heat creates the characteristic blistered appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>If you want the traditional tandoor-like charred spots, use tongs to hold the kulcha directly over an open flame for a few seconds (if you have a gas stove), turning quickly to char spots on the surface. This step is optional but adds authentic flavor and appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>As each kulcha is finished, brush generously with melted ghee or butter and stack them in a cloth-lined basket or plate covered with a tea towel to keep warm. The cloth absorbs excess moisture while keeping the bread warm and soft. Serve immediately for the best texture and flavor. Enjoy your homemade kulchas with your favorite curry, dal, or simply with butter!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Indian Kulcha?

Traditional Indian kulcha requires all-purpose flour, yogurt, water, yeast, sugar, salt, ghee, and baking powder. Optional ingredients include fresh coriander, nigella seeds (kalonji), and minced garlic for extra flavour and authenticity.

How to cook Indian Kulcha at home?

Learn how to cook Indian Kulcha by preparing a soft dough with flour, yogurt, and yeast, allowing it to rise, then rolling out portions and cooking them on a hot cast iron skillet. For authentic charred spots, briefly hold over an open flame, then brush generously with ghee for that restaurant-quality finish.

Why does kulcha bread have a different texture than naan?

Kulcha has a lighter, more pillowy texture than naan because it uses both yeast and baking powder for leavening, while naan traditionally relies only on yeast. Kulcha also incorporates yogurt, which adds tanginess and contributes to its distinctive soft, airy crumb structure.

Can I make this flatbread without a tandoor oven?

Absolutely! While traditional kulchas are baked in clay tandoor ovens, this recipe is designed for home cooking using a cast iron skillet or tawa. The optional step of briefly holding the bread over an open flame creates similar charred spots to mimic tandoor-baked results.

How do I store leftover flatbreads to maintain their softness?

Store cooled kulchas in an airtight container wrapped in kitchen towels at room temperature for 1-2 days. For longer storage, freeze them with parchment paper between each piece. Reheat frozen kulchas by lightly sprinkling with water and warming in a pan or microwave until soft.

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Enjoy your homemade kulchas with your favorite curry, dal, or simply with butter!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-15", "reviewBody": "Perfect texture, pillowy and soft! These kulchas turned out exactly like the ones from my favorite restaurant. I served them with butter chicken and my family couldn't get enough.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Luca Rossi", "datePublished": "2024-04-12", "reviewBody": "Better than restaurant version! I've tried making kulcha several times before but this recipe gave me the perfect texture and flavor. The detailed instructions were very helpful.", "name": "Finally Perfected Kulcha", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin Chen", "datePublished": "2024-04-08", "reviewBody": "Family demolished these instantly! I added the optional garlic and cilantro, which gave them amazing flavor. The rising time is worth it for that perfect chew and texture.", "name": "Worth Every Minute", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-04-05", "reviewBody": "Paired beautifully with butter chicken! The yogurt in the dough gives these kulchas a subtle tanginess that complements rich curries perfectly. I've frozen some for later and they reheat wonderfully.", "name": "Perfect Curry Companion", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Mendoza", "datePublished": "2024-04-01", "reviewBody": "My go-to flatbread recipe now! The texture is incredible - soft interior with a slightly crisp exterior. I loved the tip about charring over an open flame for that authentic tandoor flavor.", "name": "Authentic Homemade Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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