Butter kulcha is a popular and one of the most sought after north Indian flatbread just like naan bread. These flatbreads are loved for their soft texture with signature char and smoky flavors. You can easily make restaurant style kulcha at home, no tandoor oven or any special equipment required. Tastes delicious with paneer butter masala, palak paneer, shahi paneer, veg kadai curries.
Prep Time2 hrs 20 mins
Cook Time40 mins
Total Time3 hrs
Course: Main Course
Keyword: butter kulcha, Kulcha
Servings: 12 kulchas
For the dough
- 3 cups all purpose flour maida
- 1.5 teaspoons baking powder
- 4 tablespoons plain yogurt curd, fresh, thick and whisked, dairy or vegan
- 2 tablespoons oil
- salt to taste
- 1 cup water add more or less as required for kneading
- sesame seeds
- butter for brushing, dairy or vegan
Into a large bowl add all purpose flour maida, salt, sugar, baking powder. Mix well with a spoon.
Make a well in the center, add well whisked yogurt and oil . Rub them well with your fingertips. Incorporate the yogurt into the flour well.
Now slowly add the water and knead the dough. Knead dough for 6-7 minutes well manually or use your stand mixer with paddle attachment.
Place kneaded dough in a slightly oiled large bowl. Cover the bowl with a damp kitchen towel and set aside the dough for 2 hours. Let the dough get leavened well. After two hours, gently knead the dough again for another 30 seconds. Do not push or knead it hard. Divide the dough into 12 equal parts or balls
Now place one dough ball on a lightly floured surface and roll into a round or oval shaped kulcha of 1/4″thickness using a rolling pin. Sprinkle some sesame seeds and press well.
Now flip the rolled kulcha and apply some water generously on the other side with a basting brush.
Heat a flat pan with handle for 2 minutes on stovetop in high heat. Place the rolled kulcha, watered side down. Cook for 30-40 seconds the base side.
Now holding the handle of the pan, flip the pan and let the other side cook directly on open flame for another 30 seconds.
Now remove the cooked kulcha from pan, you will notice beautiful chars and some flaky layers along with slightly crispy edges.
Apply some butter generously on cooked kulcha, you can also top with some finely chopped herbs like coriander leaves. Cook the remaining dough balls in the same way. Serve butter kulcha immediately still warm.
- You can double or halve the recipe.
- Let the dough rest for at least two hours after kneading.
- You can use half whole wheat flour and half plain flour in this recipe.
Serving: 12kulchas | Calories: 139kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Calcium: 34mg | Iron: 1mg