kulcha

Kulcha is a leavened flatbread from the Indian subcontinent, most closely associated with Punjabi cuisine. It is widely consumed in North India and Pakistan and is commonly baked in a tandoor, though it can also be prepared on a hot griddle or tava. The dough is typically made from all-purpose flour (maida) mixed with yogurt or milk, a leavening agent such as yeast or baking powder, and salt. After kneading, the dough is allowed to rise, then divided, rolled into round or oblong discs, and cooked until blistered and lightly browned. The finished bread is often brushed with butter or ghee, which adds flavor and sheen.

Two major forms are plain kulcha and stuffed kulcha. Amritsari kulcha is a popular stuffed version in Punjab, filled with spiced potato, onion, and herbs, sometimes with paneer or cauliflower. Plain kulcha may accompany curries, gravies, or chole (spiced chickpea curry), a classic North Indian pairing. Kulcha is distinguished from naan by its thicker, crisper exterior and denser crumb, and it may have a more pronounced leavened texture due to longer fermentation.

In addition to traditional tandoori techniques, modern restaurants may bake kulcha in ovens or on hot slabs. It remains a staple in street food and home kitchens in the Punjab region and among South Asian communities worldwide.