Traditional Indian Kulcha
Soft, pillowy, and irresistibly flavorful, Traditional Indian Kulcha is a quintessential North Indian flatbread that combines simplicity with exquisite taste. This easy-to-make recipe features a dough enriched with yogurt, milk, and ghee, creating a tender texture that melts in your mouth. Each kulcha is rolled out and topped with aromatic nigella seeds and fresh coriander leaves, adding a burst of flavor and visual appeal. Cooked to perfection on a hot griddle, these kulchas are brushed with melted butter for a glistening finish. Perfect as a side dish for curries, lentils, or even enjoyed on their own, this recipe will transport you to the vibrant streets of India. Ready in under 40 minutes (prep and cook time included), our kulcha recipe is a must-try for anyone seeking authentic Indian bread made from scratch!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 0.5 cup Yogurt
- 0.5 cup Milk
- 0.25 cup Ghee or melted butter
- 0.25 cup Water
- 1 tablespoon Nigella seeds (optional)
- 2 tablespoons Chopped coriander leaves
- 2 tablespoons Melted butter (for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt. Mix well to ensure that the baking ingredients are evenly distributed.
Add yogurt and milk to the dry ingredients and begin to mix with your hands until the dough starts to come together.
Pour in the ghee or melted butter and knead the dough. The dough should be soft but not sticky. If it's too dry, add a bit of water—and if it's too sticky, sprinkle some more flour until the right consistency is achieved.
Once the dough is ready, cover it with a damp cloth and let it rest for about 2-3 hours in a warm place. This resting period will help the dough to become soft and pliable.
Preheat a griddle or skillet over medium-high heat.
Divide the rested dough into six equal portions and roll each into a smooth ball.
Roll out each ball on a lightly floured surface into a circle or oval shape, roughly 6-7 inches in diameter.
Sprinkle a little nigella seeds and coriander leaves on top of each rolled disk, gently pressing them into the dough with the rolling pin.
Lightly moisten one side of the kulcha with water and place the moistened side down onto the hot griddle. This will help the kulcha adhere to the griddle.
Allow it to cook for about 1-2 minutes until you see bubbles forming and the bottom is slightly golden.
Flip the kulcha and allow it to cook for another 1-2 minutes on the other side. Once done, remove from the griddle.
Brush the hot kulcha with melted butter and wrap it in a clean cloth to stay warm until serving.
Serve warm with your favorite curry or lentils.
Nutrition Facts
Calories |
2049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 28.0 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 495 mg | 38% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 937 mg | 20% | |
*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.
