Kulcha is a easy to make, soft and delicious Indian flat bread prepared using all purpose flour and cooked on cast-iron skillet.
Kulcha tastes similar to naan, with only few differences. Generally they 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, specially stuffed ones in the menu of most Indian restaurants. But a simple plain kulcha with light toppings is my all time favorite. They are generally served along with curries or gravies. I have served it with butter chicken and will soon share the recipe for the same.
You can also try other accompaniments like:
- chole tikka masala
- chicken kali mirch
- mushroom butter masala
- paneer tikka masala
- dal fry
- Palak Paneer
Do try out this flat bread recipe and let me know your feedback. Also don't miss to check out other 12 vegan flatbread recipes .
Preparation time : 1 hour
Serves : 5 large kulchas
Ingredients for Kulcha
All purpose flour / Maida - 1 ½ cup
Baking Powder - ½ tsp
Sugar - 1 tsp
Salt - ¾ tsp
Cream / Milk - 5 tablespoon ( Use non-diary milk for vegan version)
Sesame seeds / Til - ¼ cup
Onion finely chopped - ½
Coriander leaves / Cilantro finely chopped - 3 strands
Oil / Butter - for basting
Steps to prepare Kulcha
- 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.
- 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.
- Heat a cast iron skillet or tawa on medium-high heat.
- Once 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.
- Again roll it out to 8 inch diameter circle. ( This will be about 3-4 mm thick)
- Flip the rolled kulcha upside down, 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.
- 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 kulcha is about 1 inch from the flame and gets directly roasted over the 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.
- Kulcha is now ready. Serve hot with butter chicken and enjoy. Also check out easy to make 12 vegan flatbread recipes.
- Use a cast iron pan / skillet as this allows the kulcha to stick to the pan using its wet side, and can be roasted directly above the flame by flipping the entire cast-iron pan half way through the cooking process. A non-stick pan will not work.
- If only non-stick pan is available, then skip the portion where kulcha has to be directly roasted over flame. Instead flip the bread on tawa / skillet and cook like any other flat bread for about 1 minute. Remove from heat and garnish with butter.
- This recipe works even on cooking ranges that use electric coil.