Authentic Kulcha Recipe- Soft & Fluffy Indian Flatbread with Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Authentic Kulcha Recipe – Soft & Fluffy Indian Flatbread with Sesame Seeds

Introduction

There’s just something magical about a warm, fluffy kulcha, isn’t there? I remember the first time I tried to make these at home – it took a few attempts to get them just right, but the reward was so worth it! This recipe is a little piece of North India right in your kitchen. It’s perfect with chana masala, butter chicken, or even just a simple dal. Let’s get baking!

Why You’ll Love This Recipe

This kulcha recipe delivers that authentic, soft, and slightly chewy texture you find in the best restaurants. It’s surprisingly achievable at home, even if you’re new to making Indian breads. Plus, the sesame seed topping adds a wonderful nutty flavour and beautiful visual appeal. You’ll be amazed at how quickly these disappear!

Ingredients

Here’s what you’ll need to create these delightful kulchas:

• 2 cup maida / plain flour / all purpose flour (approx. 240g)
• 1 tsp sugar
• 1 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp salt
• 2 tsp oil
• 0.25 cup curd / yogurt (approx. 60ml)
• 0.75 cup water (approx. 180ml), or as needed
• 4 tsp black sesame seeds / til
• 0.25 cup coriander leaves, finely chopped
• 2 tbsp butter, for brushing

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Maida (Plain Flour) – Choosing the Right Type
Maida is the key to that soft texture. It’s different from whole wheat flour (atta) and gives kulcha its signature lightness. If you can’t find maida, you can experiment with all-purpose flour, but the texture won’t be quite the same.

Sugar – The Role of a Touch of Sweetness
Don’t skip the sugar! It doesn’t make the kulcha sweet, but it helps with browning and activates the yeast (even though we’re using baking powder and soda, it still helps!).

Baking Powder & Baking Soda – Achieving the Perfect Rise
This combination gives the kulcha a lovely lift. Make sure your baking powder and soda are fresh for the best results.

Curd (Yogurt) – For Softness and Tang
The curd adds a beautiful tenderness and a subtle tang. I prefer using full-fat yogurt for a richer flavour, but low-fat works too.

Black Sesame Seeds (Til) – Flavor and Texture
These aren’t just for looks! Sesame seeds add a wonderful nutty flavour and a delightful crunch. You can lightly toast them for even more flavour.

Coriander Leaves – Freshness and Aroma
Fresh coriander leaves brighten up the flavour and add a lovely aroma. Don’t skimp on these!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the maida, sugar, baking powder, baking soda, and salt. Add the oil and rub it into the flour until it resembles breadcrumbs.
2. Add the curd and mix well. Gradually add water, a little at a time, and knead into a soft, pliable dough. It shouldn’t be sticky, but it should be soft.
3. Cover the dough with a damp cloth and let it rest for at least 2 hours, or even longer, to ferment. This is crucial for that soft texture!
4. After resting, gently knead the dough again to remove any air pockets.
5. Pinch off a ball-sized portion of dough (about 60-70g). Flatten it slightly and sprinkle generously with black sesame seeds and chopped coriander leaves.
6. Roll the dough into an oval shape using a rolling pin, about 6-8 inches long and ¼ inch thick.
7. Heat a tawa (flat griddle) over medium-high heat. Brush one side of the rolled kulcha with water and carefully place it water-side down on the hot tawa.
8. Cook for about 1 minute, until bubbles start to form. Then, carefully flip the tawa upside down and cook the kulcha directly over the flame for about 30-60 seconds, until it puffs up and has golden brown spots. Be careful not to burn it!
9. Scrape the kulcha off the tawa, brush generously with butter, and serve hot.

Expert Tips

A few things I’ve learned along the way…

Achieving the Perfect Dough Consistency
The dough should be soft and pliable, but not sticky. Add water gradually, and don’t over-knead.

Fermentation Time & Temperature
The warmer the environment, the faster the dough will ferment. In colder weather, you might need to let it rest for longer. You’ll know it’s ready when it has almost doubled in size.

Cooking on the Tawa & Flame – Mastering the Technique
Cooking the kulcha directly on the flame is what gives it that characteristic puff. It takes a little practice, so don’t be discouraged if your first few aren’t perfect!

Variations

Let’s get creative!

Vegan Kulcha
Substitute the curd with plant-based yogurt.

Gluten-Free Kulcha (Using Alternative Flours)
Experiment with a gluten-free flour blend, but be aware the texture will be different. You might need to adjust the amount of water.

Spice Level – Adding Green Chilies or Red Chili Powder
For a little kick, add finely chopped green chilies or a pinch of red chili powder to the dough. My friend loves adding a dash of Kashmiri chili powder for colour and mild heat.

Festival Adaptations – Serving Kulcha During Special Occasions
During festivals, we often make slightly smaller kulchas, perfect for serving with a variety of dishes.

Serving Suggestions

Kulcha is incredibly versatile! It’s amazing with:

• Chana Masala (Chickpea Curry)
• Butter Chicken
• Dal Makhani (Black Lentil Curry)
• Vegetable Curry
• Raita (Yogurt Dip)

Storage Instructions

Kulcha is best enjoyed fresh. However, you can store leftover kulchas in an airtight container at room temperature for a day or two. Reheat them on a tawa or in a microwave before serving.

FAQs

Got questions? I’ve got answers!

What type of flour is best for making Kulcha?
Maida (plain flour) is traditionally used for the softest texture.

Can I use store-bought yogurt instead of making my own?
Absolutely! Store-bought yogurt works perfectly fine.

How do I know when the dough is properly fermented?
The dough should have almost doubled in size and feel light and airy.

What if I don’t have a tawa? Can I use a regular frying pan?
You can use a regular frying pan, but it won’t give you the same results. The tawa distributes heat more evenly.

How can I prevent the Kulcha from becoming too hard?
Don’t overcook it on the flame, and brush it generously with butter immediately after cooking.