Kulcha Bread Recipe (without Yeast)
Kulcha is an easy-to-make, soft, and delicious Indian flatbread prepared using all-purpose flour and cooked on a cast-iron skillet. Comes under 250 calories and can be prepared under an hour.
Servings: 5 people
Calories: 221kcal
Ingredients
- 1.5 cups All-purpose flour / Maida
- ½ teaspoon Baking powder
- 1 teaspoon Sugar
- ¾ teaspoon Salt
- 5 tablespoon Milk/Cream (Use non-diary milk for vegan version)
- ¾ to 1 cup Warm water approximate (may need more or less based on type of flour)
- ¼ cup Sesame seeds/Til
- ½ medium Onions
- 3 strands Cilantro or Coriander leaves
- 1 tablespoon Oil/Butter (or more as needed)
Instructions
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.1.5 cups All-purpose flour / Maida, ½ teaspoon Baking powder, 1 teaspoon Sugar, ¾ teaspoon Salt, 5 tablespoon Milk/Cream, ¾ to 1 cup Warm water
- 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 large lemon sized smooth ball.
- Rest the dough balls (cover to avoid drying) for about 5 mins.
Step 3
- Heat a cast iron skillet or tawa on medium-high heat.
- Once the 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.¼ cup Sesame seeds/Til, ½ medium Onions, 3 strands Cilantro
- Again roll it out to 8-inch diameter circle. ( This will be about 3-4 mm thick).
- 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 4
- 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.1 tablespoon Oil/Butter
- Kulcha is now ready. Serve hot with traditional Indian dishes ,and enjoy.
Notes
Expert Chef Tips
- Use a cast iron pan/skillet as this allows the kulcha to stick to the pan using its wet side, and it can be roasted directly above the flame by flipping the entire cast-iron pan halfway through the cooking process. A non-stick pan will not work.
- If only a non-stick pan is available, then skip the portion where kulcha has to be directly roasted over flame. Instead, flip the bread on the tawa/skillet and cook like any other homemade flatbread for about 1 minute. Remove from heat and garnish with butter.
- This recipe works even on cooking ranges that use electric coils.
Nutrition
Calories: 221kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 402mg | Potassium: 117mg | Fiber: 2g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 3mg