Butter Kulcha

Name: Butter Kulcha
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 260 g all-purpose flour; 60 g yogurt (plain); 80 ml milk (lukewarm); 1 tsp sugar; 1 tsp baking powder; 1 pinch baking soda; 0.5 tsp salt; 1 tbsp oil (for dough); 30 ml water (as needed for kneading); 1 tsp nigella seeds; 2 tbsp cilantro (finely chopped); 2 tbsp butter (melted, for brushing)

RATING

4.6/5(178)

TASTE SCORE

9/10

Soft, lightly leavened Indian flatbreads with a tender crumb and buttery finish. This stovetop-style kulcha has a gentle yogurt tang and pairs especially well with chole, paneer gravies, or dal.

PREP

20m

COOK

20m

SERVES

1 PIECE

348 cal

SERVINGS

METHOD · 8 STEPS

mix
Mix the dry ingredients.
Add all-purpose flour, sugar, baking powder, baking soda, and salt to a large bowl. Mix well so the leavening is evenly distributed.
knead · ~6 min
Knead the dough.
1.Add yogurt, milk, and oil to the flour mixture.
2.Mix to form a shaggy dough, then add water little by little as needed.
3.Knead for 5 to 6 minutes until the dough is soft, smooth, and slightly tacky.
TIPKeep the dough soft; a stiff dough makes dense kulchas.
rest · ~60 min
Cover and rest the dough.
Lightly coat the dough with a few drops of oil, cover the bowl, and let it rest in a warm spot for 1 hour until relaxed and slightly puffed.
prep · ~7 min
Divide and shape the kulchas.
1.Divide the dough into 4 equal portions and shape them into smooth balls.
2.Flatten one ball gently with your fingers.
3.Sprinkle a little nigella seeds and cilantro on top, then roll into an oval or teardrop shape.
TIPPress the seeds and cilantro lightly so they stick while rolling.
other
Wet the back of each kulcha.
Brush a little water on the plain side of the rolled kulcha. This helps it stick to the hot tawa while cooking.
fry · ~3 min
Cook the kulcha on a hot tawa.
1.Heat a tawa over medium-high heat until hot.
2.Place the wet side of the kulcha down on the tawa and cook until bubbles appear and the base grips the pan.
3.Flip the tawa over direct flame and cook until brown spots appear on top, or flip the kulcha and cook both sides directly on the tawa.
TIPUse medium-high heat so the kulcha cooks through without turning hard.
garnish
Brush with butter.
Remove the hot kulcha from the tawa and brush generously with melted butter. Repeat with the remaining dough balls.
serve
Serve hot.
Serve the butter kulcha warm while soft and fresh.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the dough slightly tacky after kneading; extra flour while shaping can make the kulcha dry and less tender.
2
Resting the dough a full hour matters here, because the yogurt and chemical leaveners need time to relax and lightly puff the dough.
3
Roll gently after adding nigella and cilantro so the toppings stay on the surface instead of getting buried in the dough.
4
Brush water only on the plain side right before cooking, or the kulcha may not cling properly to the hot tawa.
5
Wait for clear bubbles and a set base before flipping the tawa or turning the kulcha, otherwise it can tear or cook unevenly.
6
Brush with melted butter as soon as the kulcha comes off the heat so it soaks in and keeps the bread soft.
7
To store, cool completely and wrap well; reheat briefly on a hot tawa with a little butter to bring back softness.