Here’s a Kulcha Recipe that’ll make everyone asking for more…
Kulcha is Indian flat bread that is typically made by using Maida (all-purpose flour) and a rising agent (or a leavening agent) such as Yeast which puffs up the dough. Usually it is cooked in a Tandoor (Clay oven) to bring in that authentic taste.
Kulcha seems to have originated in the Indian sub-continent, specifically in parts of Pakistan and/or Punjab. It has many varieties such as stuffed Kulcha, the famous Amritsari Kulcha and many more.
Punjabi’s love their Kulchas with a glass of Lassi (Indian Yogurt-based beverage) with generous amounts of Desi Ghee or Butter.
Many confuse Kulcha with Chapatti or Roti – Chapatis are thinner softer varieties and made of wheat flour (You can find Chapati recipe here).
This one makes about 7-8 Kulchas enough for about 4 people to consume. In this step-by-step Kulcha recipe here, you’ll find simple instructions that will help you make fluffy Kulchas.
Kulcha Recipe - Make the best Kulchas in the world
- 4 cups Maida Also called All-Purpose Flour
- 2 tablespoon Dry Yeast For rising the dough
- 2 teaspoon oil
- 1 teaspoon Salt or as per your preference
- 1/2 liter Lukewarm water to mix the dough
How to make:
- Dissolve yeast in half a cup of warm water and keep it in a warm place for 10 -15 minutes.
- Mix salt and oil with flour.
- Pour dissolved yeast mixture and gather dough with fingertips, using more water to mix the dough.
- Close with a wet muslin cloth and allow the dough to double its volume (For about 3-4 hours).
- Make even sized balls and roll into a thick round chapati using maida for dredging.
- Apply water on top of kulcha and turn over to the hot pan so that the water applied part sticks to the pan.
- Close with a lid and allow it to puff up in a medium flame.
- Turn the pan upside down and cook the other side on direct flame till the top turns into a light brown color.
- Serve hot with a little butter on top with your favorite curry dish.