Plain Kulcha

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.

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Plain Kulcha

Author: Ushadevi Cooking Method: Baking, Grilling Cuisine: Indian, Punjab Courses: Breads, Breakast, Dinner

Difficulty: Intermediate Prep Time 15 hrs Cook Time 10 mins Rest Time 3 hrs Total Time 18 hrs 10 mins

Cooking Temp: 180  C Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 3 cup All Purpose flour (Maida)
• 1 tablespoon Curd
• 1 teaspoon Active Dry Yeast
• ¹⁄₄ cup Lukewarm water
• 1 ¹⁄₂ teaspoon Sugar
• 1 tablespoon Sesame seeds
• 2 teaspoon Oil
• ¹⁄₂ teaspoon Salt
• Butter as required

Instructions

1. Kulcha is a type of mildly leavened flatbread that originated in the Indian subcontinent—so says Wikipedia! It’s especially popular in the Punjab region. Kulcha can be made with or without a filling. Here, we’re making plain kulcha.
2. First, in lukewarm water, add sugar and mix well. Add active dry yeast and let it sit for about 10 minutes.
3. If a thick foam forms on top of the water, it’s ready to use. If not, discard and repeat the process.
4. In a bowl, take 3 cups of all-purpose flour. Add salt, curd, oil, and the yeast mixture.
5. Knead everything well to form a soft dough.
6. Cover the dough and let it rest for 2–3 hours, or until it doubles in size.
7. Once risen, remove the dough and knead it again on a floured surface.
8. Divide it into equal-sized balls. Roll each ball into a ¼-inch thick disc.
9. Brush some butter on top and sprinkle sesame seeds.
10. Heat a tawa and cook the kulcha on both sides until golden spots appear.
11. You can brush more butter if you like.
12. Enjoy warm kulcha with chole!