Gluten-Free Traditional Indian Kulcha
Experience the comforting taste of traditional Indian flatbread with a modern twist in this Gluten-Free Traditional Indian Kulcha recipe! Made with a blend of gluten-free all-purpose flour and tapioca starch, this soft and pillowy flatbread is perfect for those with gluten sensitivities, without compromising on flavor or texture. Infused with the slight tang of Greek-style yogurt and the aromatic crunch of nigella seeds, these kulchas are a delightful accompaniment to rich curries, hearty stews, or chutneys. Plus, with easy-to-follow steps and the option to go dairy-free, this versatile recipe ensures everyone at the table can enjoy its authentic taste. Quick to prepare and ideal for any meal, these gluten-free kulchas are your delicious gateway to Indian cuisine.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 tablespoons Tapioca starch
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Plain Greek-style yogurt (dairy-free if preferred)
- 0.25 cup Milk (any plant-based milk for dairy-free)
- 2 tablespoons Olive oil or melted ghee
- 1 teaspoon Sugar
- 1 teaspoon Nigella seeds
- 2 tablespoons Chopped cilantro (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the yogurt, milk, olive oil (or melted ghee), and sugar until smooth.
Gradually add the wet ingredients to the dry ingredients, kneading gently until a soft and slightly sticky dough forms.
Cover the dough with a damp cloth and let it rest for 15 minutes.
Divide the dough into 8 equal portions and roll each portion into a ball.
Dust a clean surface with a little gluten-free flour and roll each ball into an oval shape, about 1/4-inch thick.
Sprinkle nigella seeds and optional cilantro on top of each rolled kulcha, pressing gently to adhere.
Heat a non-stick skillet or tawa over medium heat. Once hot, place a rolled kulcha onto the skillet.
Cook for 2-3 minutes or until bubbles appear on the surface. Flip and cook for another 2-3 minutes, pressing gently with a spatula to ensure even cooking.
Repeat this process with the remaining dough portions.
Serve the kulchas warm with curry, chutney, or your choice of dip.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 241.3 g | 88% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.3 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 365 mg | 28% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 318 mg | 7% | |
*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.
