Kulcha is a leavened Indian flatbread popular in Amritsar, Punjab! It is made with flour, yogurt, leavening agents and baked in a tandoor (clay oven). Learn how to make this kulcha bread without yeast or the oven.
Table of Contents
Difference between Kulcha and naan
There isn’t much difference between the two, except for the leavening agents involved in their respective recipes.
Kulchas mostly use baking powder/soda to leaven the bread, although some people use yeast.
Naan mostly uses yeast, though some people skip using yeast and use baking powder or soda instead.
So both are almost the same, except that kulchas are mostly stuffed from a gamut of fillings. Potato kulcha is probably the most popular one, known as aloo kulcha. Then there are other yummy stuffed kulcha variations like onion kulcha, matar kulcha, stuffed paneer kulcha, cheese kulchas to name a few.
You can use minced lamb, mutton for a non-vegetarian version or even chicken keema kulcha or egg kulchas are yummy options.
You can use this same basic kulcha dough recipe to make your favorite type of kulcha.
Choley kulche or chana kulcha, are a perfect accompaniment to each other and are served in various street-side food stalls all over Punjab. I have heard so much about the rustic, hearty & delicious food served in these places, that I definitely hope to visit Amritsar, Punjab someday. Amritsar is also popular for ‘The Golden Temple’.
The food served there has a special touch, especially the halwa. The place has a special vibe known to calm one’s mind and soul. One look at the images of the Temple itself, and you can feel the serenity surrounding it. It’s truly a shame, whilst I live in India for most part of my life, I never made it there due to my busy work schedule! I hope I do get a chance to visit this beautiful city and enjoy the experience it has to offer!
Can I use whole wheat flour to make this tawa kulcha?
For a healthier version, you can make whole wheat kulcha using regular atta flour. I use all-purpose flour because it is not something that I prepare frequently unlike the everyday chapatis. So I indulge in these kulchas whenever I prepare some rich curry such as shahi paneer, butter chicken or chole to name a few.
You can also use 1:1:: maida: whole wheat flour. Most people feel intimidated at the thought of making kulcha at home. I say there is absolutely no need to fret! Making kulchas at home is relatively easy, almost like making a chapati with some leavening agents and yogurt. I have not used any yeast, neither the oven to make these soft, fluffy kulchas. These can easily be done on the stovetop.
You can also make kulcha in the oven (baked kulcha), but I’d recommend using yeast if you plan on using the oven or else kulchas becomes too hard. The yeast keeps the kulchas soft and fluffy for the oven method.
These days, frozen kulcha is readily available in any Indian store. And while they are okay, nothing beats fresh homemade kulchas sans the preservatives. So it is totally worth the time and effort making this flatbread from scratch.
I’ve slightly adapted this kulcha recipe from my mom’s recipe book, it’s the recipe for naan actually, but I prefer to use yeast whenever I make naan. This is the way I prepare kulcha’s, be it plain or stuffed, and they always turn out amazingly delicious!
You can make these instantly, but allowing the dough to leaven and ferment for sometime yields better kulchas. The end result is a slightly crisp exterior yet soft and fluffy on the inside. You can use this same recipe for no-yeast, stovetop naan as well:)
Storage and reheating instructions
As you prepare the kulchas. stack them in a casserole/aluminum foil/clean cotton napkin to keep it soft and warm.
Store leftovers in an airtight plastic bag for 1-2 days. You can also refrigerate it up to 3 to 4 days.
Leftovers can be reheated in the microwave or stovetop.
If you enjoyed this butter and garlic kulcha, you may also enjoy these Indian flatbreads made without yeast
How to make kulcha bread at home – Step by step instructions
Step 1: Prepare the dough
In a large mixing bowl, sift 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, add 1/2 teaspoon sugar & 1/2 teaspoon salt. Mix well. Add 1/2 cup yogurt & 2 tablespoon oil. Mix well.
Add 1/2 cup warm milk/water and knead until you achieve a soft and elastic dough. If the dough is too sticky, grease your palms with oil and continue kneading. Avoid adding more flour, 1-2 tablespoon extra flour is alright.
Step 2: Proof the dough
Transfer the dough to a greased bowl, drizzle some oil over the dough, spread it evenly to avoid it from drying out. Cover with a damp cloth and set aside for 2-3 hours minimum or about 6-8 hours. I usually let it ferment overnight, which results in a soft and fluffy kulcha.
Step 3: Divide the dough
After the dough has fermented, you will see it has leavened and risen a bit. Knead the dough for another 5 minutes. Divide the dough into 6 equal size balls.
Step 4: Roll out the dough
Now dust the working surface with flour, take one ball, dust it in flour.
For butter kulchas: Roll the floured ball to about 4 inches in diameter, add some cilantro & black sesame seeds, roll the ball to about 7-8 inches in diameter, and 1/8 inch thickness. Dust off excess flour.
For garlic kulchas: Add some cilantro, grated garlic & black sesame seeds, roll the ball to about 7-8 inches in diameter, and 1/8 inch thickness. Dust off excess flour.
Step 5: Roast the kulcha on the tawa or a cast-iron skillet
Heat an iron skillet/tawa, place the kulcha, cilantro side up on the greased tawa, cover with a lid and cook for 45 seconds to 1 minute on medium heat, once brown spots appear at the bottom, and bubbles appear on top, flip and roast the other side for 45 seconds.
You may directly roast the other side over the flame by inverting the skillet upside down until you get charred spots. In that case, make sure you dab some water on the plain side without the cilantro, etc and cook that first, then invert the skillet and cook the other side.
Step 6: Dab some butter or ghee
Brush the flatbread with ghee/butter roast on both sides till fully cooked through, flipping 2-3 times more. Prepare the remaining kulchas in the same manner. Serve with yogurt & pickle or with curry of your choice.
★ If you try this yeast-free kulcha recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected]. Thanks so much 🙂
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Kulcha Recipe On Tawa | How To Make Kulcha (No Yeast)
Ingredients
For the kulcha dough
- 2 cups unbleached all-purpose flour (maida)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sugar
- 2 tablespoons oil/ghee
- 1/2 cup yogurt, room temperature, preferably sour yogurt
- 1/2 cup warm water/milk, or as required for kneading
- 1/2 teaspoon salt or to taste
Other ingredients
- 1 to 2 teaspoon black sesame seeds or nigella seeds
- 2 to 3 tablespoons finely chopped cilantro
- 3 garlic cloves, finely minced, use as per flavor desired
- ghee/butter for roasting the kulcha, as required
Instructions
- In a large mixing bowl, sieve flour, baking powder, baking soda, add sugar & salt. Mix well. Add yogurt & oil. Mix well with the flour.Add warm milk/water and knead until you achieve a soft and elastic dough. If the dough is too sticky, grease your palms with oil and continue kneading. Avoid adding more flour, 1-2 tbsp extra flour is alright.
- Transfer the dough to a greased bowl, drizzle some oil over the dough, spread it evenly to avoid it from drying out. Cover with a damp cloth and set aside for 2-3 hours minimum or about 6-8 hours. I usually let it ferment overnight, which results in a soft and fluffy kulcha.
- After the dough has fermented, you will see it has leavened and risen a bit. Knead the dough for another 5 minutes. Divide the dough into 6 equal size balls.
- Now dust the working surface with flour, take one ball, dust it in flour.
- For butter kulchas: Roll the floured ball to about 4 inches in diameter, add some cilantro & black sesame seeds, roll the ball to about 7-8 inches in diameter, and 1/8 inch thickness. Dust off excess flour.
- For garlic kulchas: Add some cilantro, grated garlic & black sesame seeds, roll the ball to about 7-8 inches in diameter, and 1/8 inch thickness. Dust off excess flour.
- Heat an iron skillet/tawa, place the kulcha, cilantro side up on the greased tawa, cover with a lid and cook for 45 seconds to 1 minute on medium heat, once brown spots appear at the bottom, and bubbles appear on top, flip and roast the other side for 45 seconds. (You may directly roast the other side over the flame by inverting the skillet upside down until you get charred spots. In that case, make sure you dab some water on the plain side without the cilantro etc and cook that first, then invert the skillet and cook the other side).
- Brush the flatbread with ghee/butter roast on both sides till fully cooked through, flipping 2-3 times more. Prepare the remaining kulchas in the same manner, stack them in a casserole/aluminum foil/clean cotton napkin to keep them soft & warm. Serve with yogurt & pickle or with curry of your choice.
Notes
Nutrition
Do you ferment by keeping it outside in kitchen or in fridge for 6-8 hrs? Will it spoil outside?
Hi Jazz! I kept it outside and no it doesn’t spoil. I’ve come across recipes where the no knead bread dough with yogurt is proofed for 18 hours. Is it too hot and humid where you live?
Just amazing! Tried this today.
Thanks for sharing your feedback, Prema 🙂
The kulchas look perfect, so good for dipping into a makhana gravy or even having it with a huge slather of butter!
Thanks, Rafeeda 🙂
Beautiful looking kulchas…so tempting. Would love to dig into the garlic ones.I prefer making them on the stovetop. Much easier.
That’s true:) Thanks for stopping by 🙂
Kulcha and punjabi curries go hand in hand, making kulcha on tawa is a lovely method for us. Perfectly made!
Thanks, Jagruti 🙂
This is lovely one Freda, I shall make it soon. I use the similar ingredients and without fermenting making roti. It comes out good.
Yes true, this is a good alternative too. Thanks for stopping by:)
Look at yummilicious kulachas. They look so inviting. I am bringing my bowl of chana curry and finishing it all.
Yummy post.
Thanks Lata, you are always welcome 🙂
Hey Freda tried the kulchas out today and they turned out great , Thanks for an awesome recipe. 🙂
Hi Evra! thanks for your awesome feedback 🙂 Glad you liked it!
Freda.in recipe it’s written 2cups and above that line it’s written 1 cup will make6 kulchas ..So pls tell me is it typo error ? Cz I m thinking to make kulchas n 6 kulchas r very less i need at least 10 kulchas so i got confused..Pls help dear..
Yes dear, My 1 cup measures 250 ml, with 2 cups flour you can make 6 kulchas.
woweee… these look amazingly delicious???
Thanks Marriam 🙂
I had never heard of kulcha before (I know, I know!). This is awesome!!
I wouldn’t be surprised:) naan is more popular in the western world, but kulcha is equally delicious :)Thanks for stopping by!
They look wonderful Freda!!!! 🙂
Thanks dear 🙂
Wow, these kulchas look amazing Freda, the pictures pop right out of the screen 🙂 I recently tried making them from another blogger’s recipe, loved the yogurt in them and the sponginess that it imparts. Those black sesame seeds display a beautiful contrast too, nicely done 🙂
Thanks so much Loretta, agree with you, yogurt adds such an amazing texture to this leavened bread 🙂
Great a recipe without yeast. One question what to do if we cannot leave it overnight? How much hours of resting do it need at max?
Thanks Preeti, you can keep it in a warm place, near the gas stove. If the temperature is warm, dough ferments quicker. You will know it is fermented when you see it rise a little, it won’t double in size as there is no yeast, but will give a peculiar fermented smell, and the dough will feel a lot lighter to work with. You may use the dough after 1 hour too, but it won’t ferment as much, the baking powder and soda will still help it fluff when roasting even if you don’t ferment it. The advantage of letting any dough ferment, is easier digestion 🙂 Hope this helps.
I have never tried making kulchas at home! These look stunning! Lovely recipe.
Thanks Shamira 🙂
Just love ❤️?it.
Our Feb 2017 Share and Inspire Others! Recipe Exchange: Bread: Sweet and Savory.
This is personal invite to participate and email me your entry midnight Feb 10th.
Link: https://cookandenjoyrecipes.wordpress.com/2017/02/01/february-2017-share-and-inspire-others/
Thanks Esme! Will try to send in something.
Awesome, ❤️ it. Looking forward to your contribution. Sharing is Caring and this is a win win for all
Looks amazing Freda ??
Thanks sweetie 🙂
Wow very nice nd easy nd without yest
Thanks Minal, yes it is a very simple recipe. Please do try it 🙂
Such a lovely Kucha…loved it…
Thanks Priyam 🙂
Thanks Freda for sharing the Kulcha’s recipie, I have tried it today and my family really enjoyed it. Looking forward to more 🙂
Can I please request you to share some vegetarian dishes to try in oven (griil /bake).
Hi Ranjana:) thanks so much for your feedback:) so glad you’ll loved it☺️ I’ve noted your request, will definitely share something in the coming posts 🙂
These look fabulous Freda! Yum!
Thanks Kathryn 🙂
Freda, I am so hungry for kulchas now! Your kulchas looks perfect!
Sandhya thanks so much 🙂
Looks so good with that melting butter on top, Freda! 🙂
Thanks a lot Linda 🙂
Such beauties these are Freda! 🙂 I am craving for some Kulchas right now!!
Thank you dear 🙂
Just yummy. I love your pictures.?
Thanks Avin 🙂
Love the crispy look! Yum!
Thanks Chris 🙂
So beautiful! Love the look of the kulchas with the filling!
Thanks so much Laura 🙂
Your kulchas looks too perfect!
The photography looks very classy!
Thanks Lina 🙂
Ohhh I love these. It’s like an Italian piadina. They look wonderful I have to make them!!
Heading over to google to read more about Piadina. Sounds interesting! Thanks Suzanne 🙂
Looks great Freda ?…I was looking for kukcha without yeast recipe.. This is so good ?
Thanks Lathiya, so easy too 🙂 I hope you like it 🙂