food. family. life.

kulcha: north indian flatbread

Dan and I love to explore and eat foods from all over the world. We make it a personal goal to try something new as often as possible to keep our home meals with the girls different and refreshing for our foodie souls and our taste buds.

This is a recipe I came across in Food & Wine by Andrew Zimmern and I immediately knew we would fall in love with this flatbread.

Delicious on its own, even better when served with a meal of your choice, I highly suggest you try this one soon and make this a new staple on your famiglia’s tavola.

kulcha {north indian flatbread}


3 cups of all purpose (unbleached) flour

1 tbsp. organic sugar

1 tsp. sea salt

1/2 tsp. baking powder

1/8 tsp. baking soda

1/2 cup plain greek yogurt

1/2 cup of water

1/4 cup vegetable oil

1/3 cup minced fresh shallots

2 scallions, minced

2 tbsps. minced serrano or thai bird chili (use the seeds for additional heat*)

1 tsp. minced fresh ginger

1 tsp. toasted sesame seeds

1/4 tsp. ground fennel

1/4 tsp. cumin

1/4 tsp. dried oregano

ghee (an indian clarified butter)

*note: you can adjust the heat level here to your personal taste; use less more more of the chili and seeds as you desire.

In a deep large bowl, whisk together the flour, sugar, sea salt, baking powder and baking soda. Using a wooden spoon, stir in the greek yogurt, water and oil until a dough begins to form.

Remove from the bowl and using your hands, knead the dough until smooth and soft. Wrap the dough in plastic wrap and let rest at room temperature for 2 hours.

In a deep medium bowl, mix together the shallots, scallions, serrano or thai bird chili, ginger, sesame seeds, fennel, cumin and oregano.cucinadimammina_indian flatbread_kulcha_04

Unwrap the rested dough and roll it into an approximately 8″ inch log; cut into 8 separate pieces.

Preheat a cast iron skillet or a large griddle or non-stick skillet.

Working with one piece of dough at a time; roll out the dough to about an 8″ round.

Spoon a heaping teaspoon of the shallot mixture in the center of the round.

Fold the edges of the dough into the center, covering the filling.cucinadimammina_indian flatbread_kulcha_08

Using your palm, press down to flatten the dough carefully. Slowly roll out the dough with a rolling pin to a 7″ round.

Brush the kulcha’s surface with ghee and add to the preheated hot skillet.

Cover over moderate high heat (turning once) until slightly puffed and charred in some spots. This process takes approximately 4 minutes or so.

Repeat this with all the remaining pieces of dough until done.cucinadimammina_indian flatbread_kulcha_09

Serve immediately or store for later use with a meal or snack.

Note: Photography by Annette Venditti

Buon Appetito!

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