Authentic Indian Kulcha Recipe – Garlic & Nigella Seed Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Kulcha Recipe – Garlic & Nigella Seed Flatbread

Introduction

There’s just something magical about warm, fluffy Kulcha fresh off the griddle, isn’t there? I remember the first time I tried to make these at home – it took a few attempts to get that perfect char and soft interior, but oh, was it worth it! This recipe is a little piece of North India right in your kitchen. It’s a bit of a project, needing some resting time, but trust me, the end result is so satisfying. Get ready to impress your family and friends with these incredibly flavorful flatbreads!

Why You’ll Love This Recipe

This Kulcha recipe isn’t just about deliciousness; it’s about experiencing a truly authentic Indian bread. It’s soft, slightly chewy, and bursting with flavor from the garlic and nigella seeds. Plus, we’re using a touch of sourdough discard, which adds a lovely tang and depth. It’s a little different from your everyday roti, and honestly, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to make these amazing Kulchas:

• 125g All-purpose flour (about 1 cup)
• 125g Whole wheat flour (about 1 cup)
• 50g Yogurt (about ¼ cup) – I prefer full-fat for extra softness
• 30g Sourdough discards/ Sourdough starter (about 2 tablespoons)
• 100g Whole Milk (about ½ cup)
• 5g Salt (about 1 teaspoon)
• 5g Sugar (about 1 teaspoon)
• 2.5g Baking soda (about ½ teaspoon)
• 2-3 cloves Garlic, minced
• 0.5 tablespoon Kalonji/ Nigella Seeds
• 1 teaspoon Cumin seeds
• 2-3 tablespoon Cilantro/ coriander leaves, chopped
• 3-4 tablespoon Ghee / melted butter, for brushing

Ingredient Notes

Let’s talk ingredients! A few things will really elevate your Kulcha:

• Sourdough Discard: Don’t throw away that sourdough discard! It adds a subtle tang and helps create a wonderfully soft texture. If you don’t have any, you can skip it, but the flavor will be slightly different.
• Whole Wheat Flour: Using a mix of all-purpose and whole wheat flour gives the Kulcha a lovely nutty flavor and a slightly heartier texture.
• Kalonji/Nigella Seeds: These little black seeds are a staple in Indian cooking and add a unique, slightly peppery flavor. They’re often used to top breads and pastries.
• Ghee: Ghee (clarified butter) is traditional and adds a beautiful richness. You can substitute with melted butter if you prefer, but ghee really takes it to the next level.
• Topping Variations: Feel free to get creative with your toppings! Some regions use a sprinkle of red chili flakes for a bit of heat, or a generous amount of sesame seeds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the all-purpose flour, whole wheat flour, yogurt, sourdough discard, milk, salt, sugar, and baking soda.
2. Knead the dough for 8-10 minutes until it becomes smooth and elastic. It should be soft but not sticky.
3. Now, for the patience part! Let the dough rest at room temperature for 2-4 hours. This allows the gluten to develop and the flavors to meld.
4. Once rested, divide the dough into 8 equal pieces. Gently shape each piece into a ball and place them on a lightly greased tray.
5. Cover the tray and refrigerate the dough overnight. This step is crucial for developing the texture.
6. Heat a cast iron griddle (or a heavy-bottomed pan) on medium flame.
7. Roll each dough ball into a tear-shaped or oval piece, about 5-6 inches long.
8. Spritz one side of the rolled dough with water. Place it (water-side down) onto the hot griddle.
9. Cook for about 1-2 minutes, until bubbles start to form on the surface.
10. Here’s the fun part! Carefully invert the pan over the flame to cook the top directly, creating those beautiful charred spots. Be careful not to burn yourself!
11. Immediately brush the Kulcha with ghee and sprinkle with chopped cilantro.
12. Serve warm and enjoy!

Expert Tips

• Don’t Overknead: Overkneading can make the Kulcha tough. Aim for a smooth, elastic dough.
• Hot Griddle is Key: A hot griddle is essential for getting those lovely charred spots.
• Gentle Rolling: Roll the dough gently to avoid deflating it.
• Watch the Flame: When charring the Kulcha over the flame, keep a close eye on it to prevent burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and a vegan ghee alternative.
• Gluten-Free Adaptation: Experiment with a gluten-free flour blend, but be aware the texture will be different. You might need to add a little more liquid.
• Spice Level: Add a pinch of red chili flakes to the dough or sprinkle them on top for a spicy kick. My friend, Priya, loves adding a finely chopped green chili to the dough!
• Festival Adaptations: Kulcha is often served during celebrations like Eid and Diwali. You can make a larger batch and share it with family and friends.

Serving Suggestions

Kulcha is best served warm with your favorite Indian curries. It pairs beautifully with:

• Chicken Curry
• Lamb Rogan Josh
• Chana Masala (Chickpea Curry)
• Dal Makhani (Black Lentil Curry)
• A simple yogurt dip (raita)

Storage Instructions

• Leftovers: Store leftover Kulcha in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
• Reheating: Reheat in a dry skillet or on a griddle until warmed through. You can also lightly brush with ghee before reheating.
• Freezing: You can freeze uncooked Kulcha dough. Wrap each piece tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before rolling and cooking.

FAQs

1. What is sourdough discard and can I skip it?

Sourdough discard is the unfed portion of your sourdough starter. It adds a lovely tang to the Kulcha. You can skip it if you don’t have it, but the flavor will be slightly different. Just add an extra tablespoon or two of milk.

2. Can I make the dough ahead of time and freeze it?

Yes! You can freeze the dough after the first rise. Wrap each portion tightly and freeze for up to 2 months. Thaw overnight in the fridge before rolling.

3. What is the best way to get the charred spots on the Kulcha?

Inverting the pan over the flame is the key! Be careful and keep a close eye on it to avoid burning.

4. What is Kalonji and can I substitute it with something else?

Kalonji (nigella seeds) has a unique peppery flavor. If you can’t find it, you can substitute with sesame seeds, but the flavor won’t be quite the same.

5. Can I cook Kulcha on a regular frying pan if I don’t have a cast iron griddle?

Yes, you can! A heavy-bottomed frying pan will work, but you might not get the same level of charring. Just make sure the pan is hot before adding the Kulcha.