Kulcha Recipe On Tawa | How To Make Kulcha (No Yeast) (2024)

Kulcha is a leavened Indian flatbread popular in Amritsar, Punjab! It is made with flour, yogurt, leavening agents and baked in a tandoor (clay oven). Learn how to make this kulcha bread without yeast or the oven.

Difference between Kulcha and naan

There isn’t much difference between the two, except for the leavening agents involved in their respective recipes.

Kulchas mostly use baking powder/soda to leaven the bread, although some people use yeast.

Naan mostly uses yeast, though some people skip using yeast and use baking powder or soda instead.

So both are almost the same, except that kulchas are mostly stuffed from a gamut of fillings. Potato kulcha is probably the most popular one, known as aloo kulcha. Then there are other yummy stuffed kulcha variations like onion kulcha, matar kulcha, stuffed paneer kulcha, cheese kulchas to name a few.

You can use minced lamb, mutton for a non-vegetarian version or even chicken keema kulcha or egg kulchas are yummy options.

You can use this same basic kulcha dough recipe to make your favorite type of kulcha.

Choley kulche or chana kulcha, are a perfect accompaniment to each other and are served in various street-side food stalls all over Punjab. I have heard so much about the rustic, hearty & delicious food served in these places, that I definitely hope to visit Amritsar, Punjab someday. Amritsar is also popular for ‘The Golden Temple’.

The food served there has a special touch, especially the halwa. The place has a special vibe known to calm one’s mind and soul. One look at the images of the Temple itself, and you can feel the serenity surrounding it. It’s truly a shame, whilst I live in India for most part of my life, I never made it there due to my busy work schedule! I hope I do get a chance to visit this beautiful city and enjoy the experience it has to offer!

Can I use whole wheat flour to make this tawa kulcha?

For a healthier version, you can make whole wheat kulcha using regular atta flour. I use all-purpose flour because it is not something that I prepare frequently unlike the everyday chapatis. So I indulge in these kulchas whenever I prepare some rich curry such as shahi paneer, butter chicken or chole to name a few.

You can also use 1:1:: maida: whole wheat flour. Most people feel intimidated at the thought of making kulcha at home. I say there is absolutely no need to fret! Making kulchas at home is relatively easy, almost like making a chapati with some leavening agents and yogurt. I have not used any yeast, neither the oven to make these soft, fluffy kulchas. These can easily be done on the stovetop.

You can also make kulcha in the oven (baked kulcha), but I’d recommend using yeast if you plan on using the oven or else kulchas becomes too hard. The yeast keeps the kulchas soft and fluffy for the oven method.

These days, frozen kulcha is readily available in any Indian store. And while they are okay, nothing beats fresh homemade kulchas sans the preservatives. So it is totally worth the time and effort making this flatbread from scratch.

I’ve slightly adapted this kulcha recipe from my mom’s recipe book, it’s the recipe for naan actually, but I prefer to use yeast whenever I make naan. This is the way I prepare kulcha’s, be it plain or stuffed, and they always turn out amazingly delicious!

You can make these instantly, but allowing the dough to leaven and ferment for sometime yields better kulchas. The end result is a slightly crisp exterior yet soft and fluffy on the inside. You can use this same recipe for no-yeast, stovetop naan as well:)

Storage and reheating instructions

As you prepare the kulchas. stack them in a casserole/aluminum foil/clean cotton napkin to keep it soft and warm.

Store leftovers in an airtight plastic bag for 1-2 days. You can also refrigerate it up to 3 to 4 days.

Leftovers can be reheated in the microwave or stovetop.

If you enjoyed this butter and garlic kulcha, you may also enjoy these Indian flatbreads made without yeast

• Poori
• Aloo paratha
• Paneer paratha

How to make kulcha bread at home – Step by step instructions

Step 1: Prepare the dough

In a large mixing bowl, sift 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, add 1/2 teaspoon sugar & 1/2 teaspoon salt. Mix well. Add 1/2 cup yogurt & 2 tablespoon oil. Mix well.

Add 1/2 cup warm milk/water and knead until you achieve a soft and elastic dough. If the dough is too sticky, grease your palms with oil and continue kneading. Avoid adding more flour, 1-2 tablespoon extra flour is alright.

Step 2: Proof the dough

Transfer the dough to a greased bowl, drizzle some oil over the dough, spread it evenly to avoid it from drying out. Cover with a damp cloth and set aside for 2-3 hours minimum or about 6-8 hours. I usually let it ferment overnight, which results in a soft and fluffy kulcha.

Step 3: Divide the dough

After the dough has fermented, you will see it has leavened and risen a bit. Knead the dough for another 5 minutes. Divide the dough into 6 equal size balls.

Step 4: Roll out the dough

Now dust the working surface with flour, take one ball, dust it in flour.

For butter kulchas:Roll the floured ball to about 4 inches in diameter, add some cilantro & black sesame seeds, roll the ball to about 7-8 inches in diameter, and 1/8 inch thickness. Dust off excess flour.

For garlickulchas: Add some cilantro, grated garlic & black sesame seeds, roll the ball to about 7-8 inches in diameter, and 1/8 inch thickness. Dust off excess flour.

Step 5: Roast the kulcha on the tawa or a cast-iron skillet

Heat an iron skillet/tawa, place the kulcha, cilantro side up on the greased tawa, cover with a lid and cook for 45 seconds to 1 minute on medium heat, once brown spots appear at the bottom, and bubbles appear on top, flip and roast the other side for 45 seconds.

You may directly roast the other side over the flame by inverting the skillet upside down until you get charred spots. In that case, make sure you dab some water on the plain side without the cilantro, etc and cook that first, then invert the skillet and cook the other side.

Step 6: Dab some butter or ghee

Brush the flatbread with ghee/butter roast on both sides till fully cooked through, flipping 2-3 times more. Prepare the remaining kulchas in the same manner. Serve with yogurt & pickle or with curry of your choice.

★ If you try this yeast-free kulcha recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [emailprotected]. Thanks so much 🙂

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