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Kulcha Recipe

Meenakshi
As someone who grew up savoring this North Indian flatbread alongside chole or a dollop of butter, sharing this authentic Kulcha recipe from my kitchen feels like passing on a warm memory. Whether you’re cooking it on a stovetop skillet for that rustic char or baking it in the oven for perfect evenness, this recipe is a game-changer for homemade Indian bread lovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Course Bread, flatbread
Cuisine Indian
Servings 8 kulcha
Calories 164 kcal

Ingredients
  

  • 300 g All purpose Flour (~2 ½ cups)
  • 210 g whole milk (~¾ cup + 2 tbsp)
  • 6 g salt (1 tsp)
  • 4 g sugar (1 tsp)
  • 2 teaspoon instant yeast

Instructions
 

Step 1: Make the Dough

  • Kneading with hands:
    * Mix dry ingredients: all-purpose flour, instant yeast, sugar, and salt in a large bowl
    * Pour warm milk gradually while mixing until the dough forms
    *Dough should feel slightly sticky
    * Knead 12-15 minutes on to a floured surface until smooth and elastic
  • Kneading with a Stand Mixer:
    * Combine dry ingredients in a stand mixer bowl with the dough hook
    * Add warm milk gradually at low speed
    * Increase to medium-low (setting 2-3) and knead 7-8 minutes
    * Dough will pull from sides but may stick to bottom, knead further at high speed ( setting 5-6) for 3-4 minutes or until it leaves the bottom
    * Test readiness with the windowpane test

Step 2: Bulk Fermentation

  • Place in greased bowl, cover with damp towel/cling film
  • Let rise in warm place (26-28°C/78-82°F) for 1-1.5 hours until doubled

Step 3: Divide and Roll Kulcha

  • Punch down dough gently
  • Divide into 8 equal portions (about 60g each)
  • Form smooth balls and rest 10 minutes
  • Roll each to ¼ inch thick circle/oval
  • Optional: sprinkle with kalonji or fresh coriander
  • Transfer to parchment-lined baking sheet
  • Pierce the surface of the kulcha with a fork to prevent puffing
  • Cover and rest 15-20 minutes

Step 4: Cook the Kulcha

  • Cooking on the stove:
    * Heat tava or cast iron pan over medium heat
    * Cook kulcha until bubbles form, then flip
    * Press gently with a spatula
    * Cook until golden brown with some char
    * Brush with butter/ghee (optional)
  • Cooking in oven:
  • Preheat oven to 475°F (245°C)
  • Add desired garnishes after proofing
  • Bake 4-5 minutes until puffed
  • Open oven, carefully flip with metal spatula
  • Cook additional 3-4 minutes
  • Brush with butter/ghee immediately after removing

Step 5: Serve Hot

  • Best served immediately while warm and soft
  • Pair with Punjabi chole, paneer butter masala, or curd
  • Can be kept warm in towel-lined basket

Notes

  1. Expert Troubleshooting: * A hot cooking surface is critical - insufficient heat leads to flat, dense kulchas. Your cast iron pan or tava should be thoroughly preheated before the first kulcha touches it.
    *When using whole wheat flour instead of maida (all-purpose flour), increase your liquid by 10-15%. Begin with equal parts whole wheat and all-purpose flour until you perfect your technique.
    * Embrace the initial stickiness of the dough - this moisture creates steam during cooking for that perfect fluff. Adding excessive flour will only result in tough, dense kulchas.
  2.  Ingredient Adaptations

    * If your kitchen lacks instant yeast, substitute with active dry yeast by first dissolving it in warm milk with a pinch of sugar until foamy (about 5-10 minutes).
    *For yeast-sensitive diets, try a combination of baking powder (1½ tsp) and baking soda (½ tsp) per recipe. While texture differs slightly, the result remains delicious.
    * Kalonji seeds (nigella) sprinkled before cooking add authentic Amritsari street-food flavor. Alternatively, try finely chopped garlic or fresh cilantro.
  3. Environment Considerations
    * Create a warm proofing environment by placing your covered dough in an oven with just the light on if your kitchen runs cool. Ideal fermentation temperature is 78-82°F.
    * For restaurant-style finish, always brush freshly cooked kulchas with melted ghee or butter immediately after cooking.
    *Properly piercing the dough with a fork prevents excessive puffing while maintaining that delicate interior texture - don't skip this step!

Nutrition

Calories: 164kcalCarbohydrates: 32.73gProtein: 4.99gFat: 1.17gCholesterol: -4mgSodium: 347mgPotassium: 104mgFiber: 1.1gSugar: 3.9gVitamin A: 39IUCalcium: 34mgIron: 1.82mg
Keyword indian kulcha recipe, kulcha flatbread, kulcha recipe, street style plain kulcha
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