Dairy-Free Traditional Indian Kulcha
Discover the perfect recipe for soft, fluffy, and flavorful **Dairy-Free Traditional Indian Kulcha**—a plant-based twist on a beloved classic! This recipe uses non-dairy yogurt, such as coconut or almond, paired with a blend of pantry staples like all-purpose flour and a touch of olive oil to create pillowy flatbreads that are ideal for scooping up creamy curries or savory dips. Topped with fragrant chopped cilantro and nutty sesame or nigella seeds, these kulchas are cooked on a skillet and finished with an optional open-flame charring for an authentic smoky flavor. Ready in just under 2 hours, including resting time, this vegan kulcha recipe is a must-try for anyone seeking a delicious and easy-to-make Indian bread without dairy. Perfect for weeknight dinners or as a crowd-pleasing addition to any Indian-inspired feast!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.5 cup Non-dairy yogurt (e.g., coconut or almond yogurt)
- 0.25 cup Warm water
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh cilantro
- 1 tablespoon Sesame seeds or nigella seeds
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
Add the non-dairy yogurt and warm water to the dry ingredients. Mix until the dough comes together, then knead the dough on a clean, floured surface for about 8–10 minutes until it becomes soft and smooth.
Drizzle the olive oil over the dough and knead for another minute to incorporate the oil. Cover the dough with a damp kitchen towel and let it rest for 1 hour in a warm place.
After resting, divide the dough into 6 equal portions and roll each portion into a ball.
Take one dough ball and roll it out into an oval or round shape, about 1/4-inch thick. Sprinkle some chopped cilantro and sesame or nigella seeds on top, then gently press them into the dough with a rolling pin.
Heat a skillet or tawa over medium-high heat. Place the rolled-out kulcha on the skillet and cook for 1–2 minutes until bubbles form on the surface. Flip the kulcha and cook the other side until golden brown and cooked through.
Optionally, you can place the cooked kulcha directly over an open gas flame for a few seconds to add a smoky flavor, flipping as needed.
Repeat the process for the remaining dough balls.
Serve the kulchas hot with your favorite curry or dip.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2303 mg | 100% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 211 mg | 16% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 371 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
