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Plain Kulcha

Plain leavened flatbread

Recipe by Rajiv Anand of Santa Clara, US

A popular bread from punjab region. It is soft yet tougher than Naan.

Ingredients vegetarian 2 servings

  • 3 cups All Purpose Flour
  • 1 tbsp Vegetable Oil
  • 1 tsp Yeast (Dry)
  • ¼ tsp Baking Soda
  • 1 tsp Sugar
  • ½ cup Milk, warm
  • 2 tbsps. Yoghurt
  • Salt to taste


Sprinkle yeast and sugar over warm water. Keep aside for 5 minutes or till frothy. Mix salt and flour, take in a large plate. Make well in centre and add yoghut in it. Sprinkle baking powder over Yoghurt.. Allow to stand for 2-3 minutes. Pour oil, yeast solution, in well and mix gradually. Use milk as required, to make a soft stiff dough. Brush dough with oil. Cover with inverted bowl. Keep aside for 4 hours. Longer if weather is cold. Grease palms well and punch dough till soft and elastic. Cover again and keep aside for 10 minutes. Break of a lump of dough. Roll or pat to a thick round about 6" diam. Roast on hot griddle, or tandoor, till golden spots appear. Or shallow fry on griddle. Serve hot with gravied vegetables, dals, etc.



I was reading the comments and came across a query.I think the black and green spread over kulcha is nothing,but KIRAITA used in onion pickles sometimes and dry coriander and mint leaves powedered inatantly.I hope I may be helpful in resolving the question.



do you mean MAIDA by all porpose flour?



Can we bake naan and kulcha in micro wave oven?


i just want to know how to make stuff kulchas.


there is no mention abt the temperature and how many minuts to grill approx.but it is great to taste.


I saw kulcha in the restaurents they put some thing black and green over it can you explain what is that?sheeba


it is not tougher than Naan.


Kept the dough for more than 6hrs,but it did'nt rise,quite tough to eat..