Kulcha Flatbread
A soft, leavened North Indian flatbread traditionally baked in a tandoor but easily made on a stovetop.
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Ingredients
- 2 cups All-purpose flour (Maida)
- 1/4 cup Plain yogurt
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1/2 cup Warm water
- 1 teaspoon Nigella seeds (Kalonji)(optional)
- 2 tablespoons Fresh cilantro, chopped(optional)
- 2 tablespoons Butter or Ghee
Instructions
- 1
In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar.
- 2
Add the yogurt and oil to the dry ingredients, then gradually add warm water while kneading to form a soft, smooth dough.
- 3
Cover the dough with a damp cloth and let it rest in a warm place for at least 1 to 2 hours to ferment.
- 4
Divide the rested dough into 8 equal-sized balls and roll them smoothly between your palms.
- 5
Roll each ball into a 6-inch circle, sprinkle some nigella seeds and cilantro on top, and press them lightly into the dough with the rolling pin.
- 6
Heat a heavy-bottomed skillet or tawa over medium-high heat and place the kulcha on it.
- 7
Cook until bubbles appear on the surface, then flip and cook the other side until golden brown spots appear.
- 8
Remove from heat and immediately brush with melted butter or ghee before serving warm.
Nutrition per Serving
285
Calories
7g
Protein
48g
Carbs
8g
Fat
2g
Fiber
2g
Sugar
410mg
Sodium
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