Kulcha

Kulcha is a delectable flatbread originating from the Indian subcontinent. It is slightly leavened, imparting it with a distinctive texture and flavor. The dough is crafted from maida flour, water, salt, and a leavening agent like yeast or sometimes old kulcha dough. After mixing and kneading, the dough is allowed to rise before being rolled out and baked in a traditional tandoor. Once baked, it is often brushed with butter or ghee, making it a perfect accompaniment to Indian curries, especially the spicy chickpea curry known as chole.

Kulcha comes in several appetizing variations. For instance, doodhia kulcha incorporates milk or yogurt in the dough for a softer texture. There are also stuffed kulchas, filled with ingredients such as paneer (Indian cottage cheese), potatoes, and onions. These stuffed versions gained popularity during the Mughal and Nizam eras. A notable variant is the Amritsari Kulcha, a crunchy and flavorful version that is a breakfast favorite in Amritsar, renowned for its rich, stuffed fillings. In Hyderabad, kulcha is sometimes referred to as naan or sheermaal.

In Pakistan, kulcha is a breakfast staple in parts of the Hazara and northern Punjab regions, cherished as part of the morning meal by many families.

Whether you are in India or Pakistan, kulcha is a versatile and delightful bread that can enhance any meal.