Kulcha

Kulcha is a flatbread that is popular in North India. It is made with whole wheat flour, yogurt, water, salt, and baking soda. The dough is kneaded until it is smooth and elastic, and then it is divided into eight equal pieces. Each piece of dough is rolled out into a 6-inch circle, and then it is cooked on a griddle or skillet over medium heat. Kulcha is typically served hot with your favorite curry or gravy.

Kulcha is a flatbread that has been enjoyed in North India for centuries. It is believed to have originated in the Punjab region, and it is now a staple food in many parts of the country. Kulcha is typically made with whole wheat flour, yogurt, water, salt, and baking soda. The dough is kneaded until it is smooth and elastic, and then it is divided into eight equal pieces. Each piece of dough is rolled out into a 6-inch circle, and then it is cooked on a griddle or skillet over medium heat. Kulcha is typically served hot with your favorite curry or gravy.

Prep time: 20 | Cook time: 15 | Serves: 8

Ingredients

• 2 cups whole wheat flour
• 1 cup yogurt
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup ghee or vegetable oil

Instructions

1. Combine the flour, yogurt, water, salt, and baking soda in a large bowl and mix until a dough forms.
2. Knead the dough for 5-7 minutes until it is smooth and elastic.
3. Add the ghee or oil and knead for another minute.
4. Divide the dough into 8 equal pieces.
5. Roll out each piece of dough into a 6-inch circle.
6. Heat a griddle or skillet over medium heat.
7. Cook the kulchas for 2-3 minutes per side, or until they are golden brown and puffed up.
8. Serve hot with your favorite curry or gravy.

Why It Works

• The yogurt in the dough helps to make the kulcha soft and fluffy.
• The baking soda helps to give the kulcha a slight rise.
• The ghee or oil helps to keep the kulcha from sticking to the griddle or skillet.
• Cooking the kulcha over medium heat helps to ensure that it is cooked through without burning.