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Kulcha (Indian Flatbread) Recipe

Kulcha (Indian Flatbread) Recipe

Learn how to make authentic homemade kulcha with this foolproof recipe. This soft, leavened Indian flatbread uses simple ingredients and easy techniques for the best results. Perfect for sopping up curries or enjoying with butter and chutney. #homemade #indianbread #easybakingrecipe #bestkulcha
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
15 mins
Serves:
8 kulchas
An overhead shot of freshly baked kulchas stacked on a rustic clay plate, their surfaces blistered with beautiful char marks and brushed with glistening ghee. The soft natural light catches the steam rising from the torn-open flatbread, revealing its pillowy, layered interior. Scattered around the plate are small bowls of vibrant chutneys, a sprinkle of nigella seeds, and fresh cilantro leaves adding pops of color. In the background, a tandoor-inspired clay pot suggests the traditional cooking method, while the warm, golden-hour lighting enhances the bread's inviting texture and emphasizes the contrast between the crisp exterior and fluffy interior.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 tbsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">200g plain yogurt (Greek yogurt works well)</li><li class="ingredients-single-item">60ml milk, lukewarm</li><li class="ingredients-single-item">2 tbsp vegetable oil, plus extra for brushing</li><li class="ingredients-single-item">30g melted ghee or butter, for brushing</li><li class="ingredients-single-item">2 tsp nigella seeds (kalonji)</li><li class="ingredients-single-item">2 tbsp fresh coriander leaves, finely chopped</li><li class="ingredients-single-item">2 cloves 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>In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, and salt. Whisk thoroughly to ensure even distribution of the leavening agents, which will help create those beautiful air pockets in your kulcha.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of the dry ingredients and add the yogurt, lukewarm milk, and oil. The slightly warm milk activates the leavening agents while yogurt provides the signature tangy flavor and helps develop gluten for the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Mix everything together using a wooden spoon until the dough starts to come together, then transfer to a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky – if it feels too wet, add a little more flour; if too dry, add a teaspoon of milk at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2 hours, or until doubled in size. This slow fermentation develops flavor and creates the signature soft texture of kulcha.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the dough has risen, punch it down gently to release air bubbles and transfer to a lightly floured surface. Divide the dough into 8 equal portions and shape each into a smooth ball. Cover with a cloth and let rest for 15 minutes to relax the gluten, making the dough easier to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Mix the nigella seeds, chopped coriander, and minced garlic (if using) in a small bowl. Take one dough ball, press it flat with your fingers, sprinkle with some of the seed mixture, then fold the dough over and seal the edges. This creates pockets of flavor within the kulcha.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll each stuffed dough ball into an oval or round shape about 20cm (8 inches) in diameter and about 5mm thick. Don't worry if it's not perfectly shaped – rustic edges add to the authentic appeal! If the dough springs back while rolling, let it rest for a few more minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat a cast iron skillet or tawa over medium-high heat until very hot. Lightly brush one side of the rolled kulcha with water (this helps it stick to the pan for better bubbling) and place it wet-side down on the hot pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover with a lid and cook for about 1 minute until bubbles form on the surface and the bottom develops golden-brown spots. The covered cooking creates steam that helps the kulcha puff up beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Flip the kulcha and cook the other side for another minute until golden spots appear. For an authentic charred effect, you can hold the kulcha with tongs directly over an open flame for a few seconds until it blisters slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and brush generously with melted ghee or butter. Stack the kulchas on a plate and cover with a clean kitchen towel to keep them warm and soft while you cook the remaining dough. Serve immediately while still warm for the best taste and texture.</li></ol>

FAQs

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

What ingredients are used in Kulcha (Indian Flatbread)?

Traditional kulcha requires all-purpose flour, baking powder, baking soda, yogurt, milk, oil, and ghee for brushing. Flavour enhancers include nigella seeds (kalonji), fresh coriander leaves, and sometimes garlic. These ingredients create the signature soft, lightly tangy texture.

How to cook Kulcha (Indian Flatbread) at home?

Learn how to cook Kulcha (Indian Flatbread) without a tandoor by using a hot cast iron skillet. Cover during cooking to trap steam and create the characteristic puffiness, then finish with a direct flame for authentic charring. The combination of high heat and proper rolling technique ensures a perfect balance of crisp exterior and soft, layered interior.

Can I make this flatbread without yogurt?

While yogurt provides the distinctive tang and texture of traditional kulcha, you can substitute it with a mixture of milk and lemon juice (about 1 tablespoon of lemon juice per 200ml of milk). Allow this mixture to sit for 10 minutes before using. The result will be slightly different but still delicious.

Why isn't my Indian flatbread puffing up properly?

Insufficient puffing is usually caused by dough that's too dry, inadequate proofing time, or a pan that's not hot enough. Ensure your dough is soft and elastic, give it a full 2-hour rise, and heat your skillet until very hot. Covering the bread while cooking also traps steam that helps create those lovely bubbles.

What's the best way to store leftover flatbread?

Allow kulchas to cool completely, then stack with parchment paper between each piece to prevent sticking. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a hot pan with a sprinkle of water, or wrap in foil and warm in the oven.

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Whisk thoroughly to ensure even distribution of the leavening agents, which will help create those beautiful air pockets in your kulcha." }, { "@type": "HowToStep", "name": "Add wet ingredients", "text": "Make a well in the center of the dry ingredients and add the yogurt, lukewarm milk, and oil. The slightly warm milk activates the leavening agents while yogurt provides the signature tangy flavor and helps develop gluten for the perfect texture." }, { "@type": "HowToStep", "name": "Knead dough", "text": "Mix everything together using a wooden spoon until the dough starts to come together, then transfer to a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky – if it feels too wet, add a little more flour; if too dry, add a teaspoon of milk at a time." }, { "@type": "HowToStep", "name": "Proof dough", "text": "Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place for at least 2 hours, or until doubled in size. This slow fermentation develops flavor and creates the signature soft texture of kulcha." }, { "@type": "HowToStep", "name": "Divide dough", "text": "After the dough has risen, punch it down gently to release air bubbles and transfer to a lightly floured surface. Divide the dough into 8 equal portions and shape each into a smooth ball. Cover with a cloth and let rest for 15 minutes to relax the gluten, making the dough easier to roll." }, { "@type": "HowToStep", "name": "Prepare filling", "text": "Mix the nigella seeds, chopped coriander, and minced garlic (if using) in a small bowl. Take one dough ball, press it flat with your fingers, sprinkle with some of the seed mixture, then fold the dough over and seal the edges. This creates pockets of flavor within the kulcha." }, { "@type": "HowToStep", "name": "Roll kulchas", "text": "Roll each stuffed dough ball into an oval or round shape about 20cm (8 inches) in diameter and about 5mm thick. Don't worry if it's not perfectly shaped – rustic edges add to the authentic appeal! If the dough springs back while rolling, let it rest for a few more minutes." }, { "@type": "HowToStep", "name": "Heat pan", "text": "Heat a cast iron skillet or tawa over medium-high heat until very hot. Lightly brush one side of the rolled kulcha with water (this helps it stick to the pan for better bubbling) and place it wet-side down on the hot pan." }, { "@type": "HowToStep", "name": "Cook first side", "text": "Cover with a lid and cook for about 1 minute until bubbles form on the surface and the bottom develops golden-brown spots. The covered cooking creates steam that helps the kulcha puff up beautifully." }, { "@type": "HowToStep", "name": "Finish cooking", "text": "Flip the kulcha and cook the other side for another minute until golden spots appear. For an authentic charred effect, you can hold the kulcha with tongs directly over an open flame for a few seconds until it blisters slightly." }, { "@type": "HowToStep", "name": "Serve", "text": "Remove from heat and brush generously with melted ghee or butter. Stack the kulchas on a plate and cover with a clean kitchen towel to keep them warm and soft while you cook the remaining dough. Serve immediately while still warm for the best taste and texture." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "172" }, "review": [ { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-15", "reviewBody": "Perfect texture, pillowy and soft! I've tried many kulcha recipes before, but this one truly captures the authentic taste and texture I remember from my childhood in Punjab. The detailed instructions made it foolproof!", "name": "Authentic Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-05-18", "reviewBody": "Better than restaurant kulcha! I was skeptical about making these at home without a tandoor, but the cast iron method with the lid works brilliantly. The charred spots and fluffy interior are just perfect with my homemade butter chicken.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Lin Chen", "datePublished": "2024-05-20", "reviewBody": "Family demolished these in minutes! I made these for a dinner party and everyone was fighting over the last piece. The nigella seeds add such a wonderful flavor. Will definitely double the batch next time!", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2024-05-22", "reviewBody": "Ideal curry companion! The texture is perfect - soft enough to tear easily but sturdy enough to scoop up dal. I appreciate the detailed tips about getting the dough consistency right. It made all the difference in the final product.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-05-25", "reviewBody": "Worth the proofing time! Don't skip the 2-hour rise - it truly develops amazing flavor. I added some finely chopped green chilies to the filling for a spicy kick. These freeze and reheat beautifully in a hot skillet with a sprinkle of water.", "name": "Excellent Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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