Kulchas are famous in Punjab, especially street side, made in a tandoor/clay oven. They are like naan bread. Here I have made plain garlic butter kulchas, but there are many varieties of Kulchas you can make, like Aloo Kulcha, Onion Kulcha, Paneer Kulcha, Cheese Kulcha, Masala Kulcha, Kashmiri Kulcha, etc. If you want to make any of these, you can easily add stuffing inside the kulchas. It’s good bread recipe for breakfast, lunch, dinner or anytime you prefer.
As mentioned, these kulchas I made are plain, but the addition of garlic butter, adds an amazing flavor. I ate one with Chole and 2 others by itself 😉. I also like the flavor added by the crushed dried coriander and the spicy chilly powder, adds a kick in the mouth.
EASY GARLIC BUTTER KULCHA
Kulcha is a Punjabi flatbread. It can be plain, or you can add stuffing inside for additional taste.
Ingredients
For the Dough
- 4 Cups All-Purpose Flour unbleached
- 2 Tsp Instant Dry Yeast
- 2 Tbsp Granulated Sugar
- ¼ Tsp Salt
- 2 Tbsp Canola Oil
- 1 ¾ Cup Whole Milk warm
Other Ingredients
- Additional All-Purpose Flour for rolling the Kulcha
- 2 Tbsp Coriander Seeds crushed
- 2 Tsp Red Chili Powder
- Fresh Cilantro chopped
- Garlic Butter for brushing
Instructions
For the Dough
- In a bowl of the mixer, add flour, yeast, sugar, salt, and oil. Mix them well for about 2-3 minutes.
- Now while the mixer is on, add the warm milk slowly and let it knead for about 1-2 minutes. Scrape the bowl as necessary.
- Knead the dough for about 7-8 minutes or until smooth (it may be a little sticky, but that’s okay).
- Grease another bowl and place the kneaded dough. Cover it with plastic wrap and let it rise for 3-4 hours.
- The dough should be doubled in size after the rise.
For the Kulcha (in Oven)
- Preheat the oven at 500°F. *If you are using a pizza stone, place it in the oven before preheating. If you don’t have pizza stone, you can use cookie pan sheet or pizza pan.
- Dust the working surface with a little bit of flour. Take out the dough onto the working surface knead the dough. Divide them into 12 equal size balls (grease your hand with oil if the dough seems sticky while making the balls).
- Take one ball and spread the dough using your finger or rolling pin into a thick paratha. Sprinkle and lightly press some crushed coriander seeds, chili powder, and fresh cilantro.
- Place it on a pizza stone or greased baking sheet, directly into the oven very carefully.
- Bake the kulcha for about 8 minutes or until top is golden brown in color.
- Remove from the oven and apply garlic butter on top.
For the Kulcha (on Stove top)
- Warm up a tawa and apply some oil.
- Dust the working surface with a little bit of flour. Take out the dough onto the working surface knead the dough. Divide them into 12 equal size balls (grease your hand with oil if the dough seems sticky while making the balls).
- Take one ball and spread the dough using your finger or rolling pin into a thick paratha. Sprinkle and lightly press some crushed coriander seeds, chili powder, and fresh cilantro.
- Place the rolled kulcha on a regular tawa and cook it on both the sides over medium to high heat, until golden brown.
- Remove from the tawa and apply garlic butter.
- Enjoy it hot with Chole or choice of your Curry.
Notes
Notes:
• Proofing the dough is very important to get the soft kulchas.
• If using rolling pin to roll the dough round, try not to press too hard to flatten.
• You can also use a long oven safe spatula to put the kulcha’s in and out for baking.
• Proofing the dough is very important to get the soft kulchas.
• If using rolling pin to roll the dough round, try not to press too hard to flatten.
• You can also use a long oven safe spatula to put the kulcha’s in and out for baking.
