Kulcha

Name: Kulcha
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300g All-purpose Flour, maida; 120g Plain Yogurt, curd; 100ml Milk, warm; 1 tsp Baking Powder; 1/4 tsp Baking Soda; 1 tsp Sugar; 1 tsp Salt, fine; 1 tbsp Neutral Oil; 1 tsp Neutral Oil, for the bowl; 2 tsp Nigella Seeds, kalonji; 2 tbsp Cilantro, fresh, finely chopped; 2 tbsp Ghee, melted, for brushing; Some All-purpose Flour, for dusting

Kulcha are pillowy North Indian flatbreads with a tender, slightly tangy crumb and a crisp, charred exterior—perfect brushed with warm ghee and scattered with fresh cilantro and aromatic nigella seeds. These make a wonderful accompaniment to rich curries or a simple, comforting snack on their own.

Kulcha are pillowy North Indian flatbreads with a tender, slightly tangy crumb and a crisp, charred exterior—perfect brushed with ... Show more

Traditional Indian Recipe

Health Grade

D- · Occasional

Time

1 hr30 min

Price

0,22 €

Calories

424 kcal

vegetarian

low sugar

kid friendly

comfort food

Method

Mix the dry ingredients

In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and fine salt until the mixture looks evenly combined.

Make the dough

Add plain yogurt, warm milk, and neutral oil, then mix until a shaggy dough comes together. Turn it out onto the counter and knead for 6 to 8 minutes until the dough is smooth, soft, and only slightly sticky. If it feels dry, add a teaspoon more milk at a time; if it clings too much, dust in a little flour.

Rest the dough

Use a little of the same neutral oil to grease a bowl, place the dough inside, turn it once to coat, and cover the bowl. Let it rest for 60 minutes so it relaxes and becomes easier to roll.

Chop the cilantro

Finely chop cilantro so the pieces are small enough to cling to the dough. Keep it dry and loose on a plate or in a small bowl until you are ready to top the breads.

Shape the kulchas

Turn the rested dough onto a lightly floured surface and divide it into 4 equal pieces. Roll each piece into a smooth ball, then flatten one ball at a time into a 6- to 7-inch round. Sprinkle the top with nigella seeds and the chopped cilantro, then press them in gently with your fingertips so they stay put. Keep the other pieces covered while you work so they do not dry out.

Heat the pan

Set a dry skillet or flat pan over medium-high heat and let it get properly hot. A good test is to flick in a drop of water; it should sizzle and vanish quickly. Do not add oil to the pan; a dry surface helps the kulcha blister.

Cook the kulchas

Place one round on the hot pan, topping side up, and cook for 2 minutes until the underside has golden-brown spots and the top looks set. Flip and cook for 1 minute more until the second side is lightly browned. Repeat with the remaining pieces.