Plain Kulcha is a soft, leavened North Indian flatbread known for its mild flavor, pillowy texture, and ability to pair beautifully with rich, spiced gravies. Traditionally, kulcha is made using curd (yogurt) and baking soda or baking powder for leavening. However, in this recipe, active dry yeast is used, making it closer to a yeast-leavened flatbread, similar in process to naan, but with its own distinct texture and character.
The dough is made using maida (refined flour), active dry yeast, a bit of sugar, a spoon of curd, salt, and oil or butter, mixed with lukewarm water to activate the yeast. Once combined, the dough is kneaded until soft and elastic, then set aside to rise. The fermentation gives the kulcha a slightly chewy texture and light, airy interior.
After the dough has doubled in size, it is divided into equal portions and rolled out into discs. The surface can be left plain or topped with sesame seeds, coriander leaves, or a light brush of butter or ghee for added flavor. Though kulchas are often associated with tandoor cooking, this version can be easily prepared on a hot tawa (griddle) at home.
Each kulcha is placed on the hot tawa, cooked on one side, then flipped and cooked on the other until golden brown spots appear. For a more traditional touch, the kulcha can be gently pressed against the pan or finished over an open flame to create a slightly charred, smoky surface. A final brush of melted butter or ghee enhances both taste and texture.
Plain kulchas are typically served hot with chole (spiced chickpeas), dal makhani, paneer gravies, or any rich North Indian curry. With their soft texture and subtle flavor, they act as the perfect carrier for bold, spicy dishes, making them a cherished bread in Indian cuisine.
Plain Kulcha
Ingredients
Instructions
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Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent. Wiki says so. Its much popular in Punjab region. It can be made with or without filling . Here we are making plain kulcha
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First of all, in Luke warm water, add Sugar and mix well. Add Active Dry Yeast and let it sit for 10 minutes
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If a thick foam is created on top of the water, you can use it, else throw it and repeat the process.
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In a bowl, take 3 cup All purpose flour , add salt, Curd, Oil and Yeast mix.
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Next, kneed well and make a soft dough.
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Keep it covered at least 2-3 hours or till it become double in size
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Remove from the bowl and on a flour dusted surface kneed it and make equal size balls
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Roll it with a pin to 1/4 inch thick disk.
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Brush butter on top and sprinkle some Sesame seeds
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On a tawa, cook it both sides.
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You can apply more butter if needed .
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You can try warm kulcha with chole