Kulcha recipe | Plain kulcha recipe | Homemade kulcha - Raks Kitchen (2024)

Kulcha recipe with step by step detailed pictures for beginners to learn. You can make it with a mixture of wheat flour and maida too.

I eat garlic naan usually when I order north Indian flat breads at restaurants. Kulcha is Vj’s favorite. When we go to Kailash parbhat, Vj orders this every time.

I always stick to my favorite chaats there and have any left over that Aj orders. When I was thinking of posting some North Indian lunch menu last week, I thought of making dal makhani but was not sure of what to make for bread. I thought for a change, instead of roti or naan, I will try this kulcha.

About

Kulcha is an Indian leavened flatbread with leavening agents to make it soft and give it's texture. It is widely made in north India and popular in restaurants.

It is typically made in tandoor oven but can be recreated at home over stove top or even bake it in oven.

Its easy

Its not complicated as you think. It's very easy. And we are gonna make only one or two for a person, so no worries. I made only 4 and I think its perfect for lunch time along with other dishes.

I referred recipe from Khanakazhana, but adapted to make it as plain/ butter kulchas. Make it plain or with sesame seeds sprinkled, brush it with butter to make it more tastier.

Top tip

While rolling, it is common for the dough to shrink and we have to keep on rolling over and over. My trick to roll kulcha without it shrinking is oil the rolling platform. This helps the dough to keep it in place.

Smear water in one side and put the water applied side to the hot pan. This not only helps in sticking the kulcha to pan so that you can directly hold it over flame. But also it gives perfect texture and browning just like restaurant style.

FAQs

What is the difference between kulcha and a Naan?

Naan uses yeast while kulcha does not. This is the main difference I notice. Also naan is thicker and had different texture than kulcha.

Can I make it with atta (wheat flour)?

Yes, you can replace all purpose flour with wheat flour. The texture is slightly different but it can be done.

How to bake kulcha in oven?

Pre heat oven at 250 deg C (482 F) or the maximum temperature it allows for 15 mins.

Dust the baking tray with little flour and spread it evenly. Place the rolled kulcha over it and bake for 5 mins (keep an eye after 3 mins) or as needed. I like to choose top rack for browned spots on top.

Related posts

Check out my Aloo kulcha, Onion kulcha

Recipe card

Stepwise photos

1. Mix flour, baking powder, baking soda and sieve it to make sure even mixing. In a mixing bowl, place the flour and make a dent in the middle. Add sugar, salt, curd and milk.

2. Gather to make a dough and knead for a minute. Rest aside covered properly for an hour. Again knead well to make the dough smooth.

3. Divide into 4 equal balls. Roll with generous dusting over a counter top. When its half rolled, add few drops of oil and spread it. Again roll to a thin kulcha. Adding oil at the bottom makes it easy to spread without shrinking.

4. Do not worry about the shape. Take the rolled kulcha in your hand and sprinkle some sesame seeds and chopped coriander leaves.

5. Again keep the kulcha and roll gently over to make sure the sesame and coriander sticks to it well.

6. Heat a tawa and now spread little water on the top of rolled kulcha. Take the kulcha carefully and put it over the hot tawa in such a way that the water brushed side is down.

Cook covered in medium flame. (water should be applied over the plain side of the kulcha and the water applied side should be put to the tawa first. The sesame side should be on top)

7. Once you see bubbles on the top, you either flip it in the tawa itself and cook or put it over direct flame with sesame seeds side down. Wait till brown spot appears and brush it with butter.

Serve with any rich side dish like paneer based gravies or others like dal makhani as I did.