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Kulcha: photo of the dish
Illustrative photo: J I G I S H A a.k.a Nitin Badhwar — CC BY-SA 2.0, Wikimedia Commons
Pasta & rice

Kulcha

A round, soft flatbread from Punjabi cuisine, cooked in a tandoor or in a pan. Its crumb is supple and its surface lightly golden and fragrant, and it goes very well with curries and grilled dishes.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

346 kcal per serving

Protein
11.7 g
Carbohydrates
54.2 g
of which sugars
3.9 g
Fat
7.9 g
Fiber
3.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, dissolve the yeast and sugar in the lukewarm water and leave for 5 minutes until it foams.
  2. In a mixing bowl, combine the flour and salt, then add the yoghurt, the yeast mixture and half the melted butter.
  3. Knead for 8 to 10 minutes until you have a soft, smooth dough that no longer sticks to your fingers, then cover and leave to rise for 1 h 30 in a warm place.
  4. Divide the dough into 4 balls and roll each into a disc about 2 mm thick.
  5. Scatter the surface with nigella, cumin, chopped onion, coriander and chilli, then press lightly with the rolling pin to embed the topping.
  6. Cook the kulchas one at a time in a very hot pan, without fat, for 2 to 3 minutes per side, until golden blisters appear.
  7. Brush them with melted butter while still hot and serve immediately.

Variations and tips

Cheese version. Add 50 g of grated cheese (such as cheddar or mozzarella) on the topping before rolling out the dough.

Plain version. Leave out the topping and sprinkle only with nigella seeds for a simpler kulcha.

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Original Ecomely recipe.