Soft Sesame & Nigella Seed Kulcha Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Soft Sesame & Nigella Seed Kulcha Recipe – Easy Indian Flatbread

Hey everyone! If you’ve ever been to a good Indian restaurant, you’ve probably fallen in love with kulcha – those soft, fluffy flatbreads that are perfect for scooping up delicious curries. I remember the first time I tried kulcha, I was instantly hooked! For years, I thought they were super complicated to make, but trust me, this recipe is surprisingly easy. And the aroma while they bake? Absolutely heavenly. Let’s get baking!

Why You’ll Love This Recipe

This kulcha recipe delivers that authentic, restaurant-style softness you crave. It’s a little bit of effort, but the reward is so worth it. Plus, the sesame and nigella seed topping adds a beautiful flavour and texture. It’s a fantastic way to elevate your Indian meal and impress your family and friends.

Ingredients

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

• 4 cups (480g) all-purpose flour
• 1 packet (7g) instant dry yeast
• 1 ¼ cups (300ml) warm water
• ¾ cup (180ml) warm milk
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 egg yolk
• ¼ cup (60ml) plain yogurt
• 1 tablespoon sesame seeds
• 1 tablespoon nigella seeds (kalonji)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Nigella Seeds/Kalonji: These little black seeds have a slightly peppery, onion-like flavour. They’re a classic topping for kulcha and add a wonderful aroma. Don’t skip them if you can find them!
• Olive Oil Use in Kulcha: Traditionally, ghee is used, but olive oil works beautifully and gives a lovely flavour. You can absolutely use melted ghee if you prefer – about 2 tablespoons.
• Type of Flour – All-Purpose vs. Whole Wheat options: I prefer all-purpose flour for the softest texture, but you can substitute up to half with whole wheat flour for a slightly nuttier flavour. Just be aware it might make the kulchas a little denser.
• Milk Temperature for Yeast Activation: Make sure your milk is warm, not hot! You want it around 105-115°F (40-46°C). Too hot and you’ll kill the yeast; too cold and it won’t activate properly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s activate the yeast. In a bowl, mix the warm water, yeast, and 1 teaspoon of sugar. Give it a little stir and let it sit for about 5-10 minutes, until it gets nice and frothy. This means the yeast is alive and kicking!
2. Now, in the bowl of a stand mixer (or a large mixing bowl if you’re kneading by hand), combine the yeast mixture, warm milk, olive oil, flour, remaining sugar, and salt.
3. Knead the dough for about 10 minutes with the dough hook (or 15 minutes by hand) until it becomes soft, smooth, and elastic. It should pull away from the sides of the bowl.
4. Transfer the dough to a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 2 hours, or until doubled in size. Patience is key here!
5. Once the dough has risen, gently punch it down to release the air. Divide the dough into 3 equal parts (each about 352g). Shape each part into a smooth round and let them rest on a piece of parchment paper for 10-20 minutes. This helps them relax and makes them easier to roll out.
6. Flatten each round to about ¼-inch (6mm) thickness. In a small bowl, whisk together the egg yolk and yogurt to create an egg wash. Brush the egg wash over the dough.
7. Using your fingertips, create a 1-inch (2.5cm) border around the edges of each kulcha. Then, gently score a crisscross pattern inside the border with your fingers. This not only looks pretty but also helps the kulcha puff up nicely.
8. Sprinkle generously with sesame and nigella seeds.
9. Preheat your oven to 400°F (205°C). Place a baking tray filled with water on the bottom rack of the oven. This creates steam, which is essential for soft kulchas.
10. Bake for 18-20 minutes, or until the kulchas are golden brown. Once baked, wrap them in a clean kitchen towel or foil to retain their softness. Serve warm and enjoy!

Expert Tips

Want to make sure your kulchas turn out perfectly? Here are a few tips:

• Tips for achieving soft Kulcha: The steam from the water tray is crucial. Don’t skip it! Also, wrapping the baked kulchas in a towel helps keep them soft.
• Kneading techniques: Don’t be afraid to really work the dough. Proper kneading develops the gluten, which gives the kulchas their lovely texture.
• Recognizing proper dough rise: The dough should double in size. It will feel light and airy.
• Oven temperature & steam importance: A hot oven and plenty of steam are your friends! They create the perfect environment for fluffy kulchas.

Variations

Let’s get creative!

• Vegan Kulcha Adaptation: Substitute the milk with plant-based milk (like almond or soy) and skip the egg wash, brushing with a little olive oil instead.
• Gluten-Free Kulcha Adaptation: This is trickier, but you can try using a gluten-free flour blend designed for bread making. You may need to adjust the liquid slightly.
• Spice Level – Adding Green Chilies: My friend loves to add finely chopped green chilies to the dough for a little kick! About 1-2 chilies should do the trick.
• Festival Adaptations – Serving with Chole or Butter Chicken: These kulchas are amazing with chole (chickpea curry) or butter chicken. They’re also perfect for any Indian feast!

Serving Suggestions

Serve these warm kulchas with your favourite Indian curries, dal, or raita. They’re also delicious on their own with a simple dollop of butter. Honestly, I could just eat them plain!

Storage Instructions

Leftover kulchas can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap them in a damp paper towel and microwave for a few seconds, or warm them in a skillet.

FAQs

Got questions? I’ve got answers!

• What type of flour is best for Kulcha? All-purpose flour gives the softest texture, but you can experiment with whole wheat flour too.
• Can I make Kulcha without a mixer? Absolutely! Just be prepared for a good arm workout kneading by hand for about 15 minutes.
• How do I know when the Kulcha dough has risen enough? The dough should double in size and feel light and airy.
• What is the purpose of the water tray in the oven? It creates steam, which helps the kulchas stay soft and fluffy.
• Can I freeze unbaked Kulcha dough? Yes! After dividing and shaping the dough, place each portion on a parchment-lined baking sheet and freeze. Once frozen, transfer to a freezer bag. Thaw overnight in the refrigerator before rolling out and baking.