Butter Kulcha

After Naan, a plain Butter Kulcha is the most popular and loved Tandoori bread. This recipe doesn’t require yeast and makes lovely, soft & spongy Kulchas!

Butter Kulcha Recipe | How to make Kulcha at home | Step by step recipe | Foodomania.com

Here’s a bread fresh from the Tandoor to tickle your taste-buds! Kulchas are easier to make than Naan; but also give you an almost similar texture – spongy, chewy and soft! Requiring no yeast, these flour tortillas (or breads.. whatever you want to call them) are super easy to make and taste delicious with any side dish of your choice.

Usually cooked in a Tandoor, these breads have a smoky taste that is not hard to replicate at home. Using an iron griddle to partially cook the Kulchas and finishing them off in direct flame, you can get an almost similar texture and taste at home. And they are really quick to cook too!

The next time you decide to have an Indian feast, go ahead and make these Kulchas – with or without the butter. They are perfect vehicles to scoop up the many delicacies that Indian cuisine boasts of!   

Butter Kulcha Recipe | How to make Kulcha at home | Step by step recipe | Foodomania.com

Plain Butter Kulcha Recipe -Printable Version
Butter Kulcha
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 12 medium sized Butter Kulcha
Ingredients
  • 2 cups All purpose flour (Maida) + for dusting
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda (cooking soda)
  • 1 teaspoon Sugar
  • ⅓ teaspoon Salt (adjust to taste)
  • 2 Tablespoons thick Curd (yogurt)
  • 1 Tablespoons Ghee or 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Warm Milk
  • ½ cup Warm Water, to knead the dough
Others - Use is optional, but recommended
  • 1 tablespoon Black Sesame Seeds or Kalonji Seeds (Onion or Nigella seeds)
  • 4 Tablespoons finely chopped Coriander Leaves, optional
  • Butter, as needed
Instructions
  1. Mix together all dry ingredients - flour, salt, sugar, baking soda, baking powder. Make a well in the middle.
  2. Add the plain yogurt, ghee or oil, warm milk and warm water. Mix well with a fork until the dry mixture comes together.
  3. Knead for 10 minutes by hand (or 4-5 minutes by electric mixer) until you have a smooth, pliable dough.
  4. Place in a lightly oiled bowl. Cover with a clean, damp cloth and let it rest for 1-2 hours. This helps the gluten to develop and makes the Kulcha spongier.
  5. Roll out each ball of dough into a circle. Sprinkle kalonji seeds (nigella seeds) and some coriander leaves if you want on top and roll out the dough again to gently press the seeds (and coriander leaves – if using). Apply some water on top side (plain side) with brush or wet hand. This helps the Kulcha stick to the griddle and cook like on a Tava.
  6. Heat tava (griddle – preferably iron pan) over medium flame. When it is medium hot, take the rolled raw kulcha in your hand and place it on tava.
  7. Cook until bubbles start to appear on the surface. Flip and cook until brown spots appear on the surface.
  8. Pick up the Kulcha with tongs and directly lace over flame for a few seconds on each side to get a slight smoky flavor and to ensure even cooking.
  9. Once you get the Kulcha out, apply some butter over the top. You can roll them out thicker and cook a bit longer too if you want.
  10. Serve with a spicy side dish of your choice.
Note
  1. You can make the dough, let it rest for 2 hours and place in an air tight box and refrigerate upto 3 days. Let it come to room temperature before rolling it out.
  2. Preferably serve as soon as cooked. The longer you leave it, the chewier it gets
Plain Butter Kulcha Recipe – Step by step pictures

Mix together flour, salt, sugar, baking powder and baking soda in a bowl. Make a well in the center and add the ghee, oil, plain curd (yogurt) and warm water. Mix together with a fork until it comes together.
Butter Kulcha Recipe | How to make Kulcha at home | Step by step recipe | Foodomania.com

Knead for about 10 minutes to make a smooth and soft dough. Lightly oil a bowl, place the dough in the bowl and cover it with a clean and damp kitchen cloth. Let it rest for about 1.5-2 hours (or more). Depending on how big you want the Kulcha to be, divide the dough and make equal sized balls of dough.
Butter Kulcha Recipe | How to make Kulcha at home | Step by step recipe | Foodomania.com

Roll out each ball of dough into a circle. Sprinkle kalonji seeds (nigella seeds) and some coriander leaves if you want on top and roll out the dough again to gently press the seeds (and coriander leaves – if using). Apply some water on top side (plain side) with brush or wet hand. This helps the Kulcha stick to the griddle and cook like on a Tava.
Butter Kulcha Recipe | How to make Kulcha at home | Step by step recipe | Foodomania.com

Heat tava (griddle – preferably iron pan) over medium flame. When it is medium hot, take the rolled raw kulcha in your hand and place it on tava. Cook until bubbles start to appear on the surface. Flip and cook until brown spots appear on the surface. Pick up the Kulcha with tongs and directly lace over flame for a few seconds on each side to get a slight smoky flavor and to ensure even cooking.
Butter Kulcha Recipe | How to make Kulcha at home | Step by step recipe | Foodomania.com

Once you get the Kulcha out, apply some butter over the top. You can roll them out thicker and cook a bit longer too if you want.
Butter Kulcha Recipe | How to make Kulcha at home | Step by step recipe | Foodomania.com

Serve with a spicy side dish of your choice. I love Paneer Tikka Masala with these Kulchas 🙂
Butter Kulcha Recipe | How to make Kulcha at home | Step by step recipe | Foodomania.com

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2 Comment

  1. Jessica says: Reply

    Really tasty…my kids loved it !!

    1. Thank you 🙂

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