Kulcha

Kulcha, Step by Step

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1. Mix the flour, baking powder, sugar and salt. Add the yoghurt, milk and oil and mix to a soft dough.

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2. Knead for 5 minutes until smooth, cover and leave for 1 hour.

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3. Divide into 6 balls. Roll each into a round about 5 mm thick, pressing the nigella seeds and coriander into the top.

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4. Cook each on a hot dry griddle for 2 minutes until bubbles form, flip and cook for 1 minute more until browned in spots.

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5. Brush with the melted butter and serve warm.

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Related guide: Prep, cook and total time.

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Small Things That Help

• Keep the dough slightly sticky; use oiled hands.
• Heat the griddle until very hot before the first bread goes on.
• Wrap cooked breads in a cloth to stay soft.

What to Serve with Kulcha

• Chole
• Dal makhani
• Butter chicken
• Raita

Keeping and Reheating

Best on the day. Keeps for 2 days wrapped; reheat in a dry pan.

Kulcha FAQ: Common Questions

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.