Kulcha Recipe On Tawa | How To Make Kulcha (No Yeast)
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.
Servings 6 kulchas
Calories 235kcal
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 Disclaimer: Nutrition values are calculated for a single serving. These are approximate nutrition values calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml
Nutrition
Serving: 1kulcha | Calories: 235kcal | Carbohydrates: 34.5g | Protein: 5.8g | Fat: 7.8g | Saturated Fat: 2.2g | Cholesterol: 7mg | Sodium: 262mg | Potassium: 148mg | Fiber: 1.3g | Sugar: 1.9g | Calcium: 75mg | Iron: 2mg