Indian Flat bread Recipe
Kulcha is Naan without Yeast. I find many sites saying that Naan can be made without yeast. I personally think that they refer to what we call as Kulcha. I have already blogged about some Naan(s) and Kulcha(s) in this blog but variety is immense and this version of Kulcha is made with Wheat while the ones I blogged earlier were made with All purpose flour(maida) which is a traditional recipe. But since we all need to add in more fiber and protein without giving up on the goodies, this version finds its way in my house often.
Indian Flat bread Recipe
The recipe is quite simple and the waiting time is fraction of what it is with Naan. We are garlic lovers and hence I am quite generous with it in here but depending on your preferences, you can add more or less . The famous combo for Kulcha would be Channa masala but I find myself pairing it with Dal Makhani, Paneer Makhani, Channa Saag or any other gravy based dish. Here I have paired it with Dal Bhukhara.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Around 10-12 Kulchas depending on shape and thickness
Ingredients
  • 3 cups Whole Wheat Pastry Flour (Chapathi atta)
  • 3/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 3 tbsp minced Garlic (or as per taste)
  • 1 tbsp Sugar
  • 1/4 cup Vegetable Oil
  • 1/2 cup Fat Free Greek Yogurt (or use regular plain Yogurt)
  • 1 tbsp Ghee
  • 1/4 cup Cilantro, chopped finely
  • Salt to taste (approx 1 tsp)
Method
1. Place all the dry ingredients for the dough together and mix well.
2. Now add the wet ingredients to the dry mixture along with garlic and cilantro.
3. Mix well.
4. Add water spoonful at a time,
5. until it comes together into a dough.
6. Place this mixture on a lightly floured surface and knead well for few minutes
7. until it becomes a smooth pliable dough
8. Place it in a bowl, cover and let it sit for 1-2 hours.
9. Now take a small ball from the dough
10. and using a rolling pin roll into a very small circle. Don't forget to dust the board with flour along with your rolling pin.
11. Dust the excess flour and place it on a greased non stick or cast iron pan. Pour out little oil on all the sides of the flatbread dotting little on top. (You can also use Ghee for rich taste)
12. You will notice it starts puffing up on the surface of the flatbread.
13. Turn the other side. and the flatbread puffs up into a thicker flatbread than what you rolled out. Cook for another minute or two.
Serve it hot with any accompaniment you like. I served it with some yummy Dal Bhukara. Indian Flat bread Recipe

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8 Member Reviews

By Munira on Mar 25, 2014

Followed the recipe and it turned out awesome. Truly a keeper. I did only make half the recipe, but it still worked perfectly.

By Shaheen on Jun 3, 2012

Read All 8 Reviews →

36 Comments

By Eena on Jul 21, 2015

I tried this.... And got awesome results. Its so easy. Love it. Thank you

By Vijaya on Feb 8, 2015

:wink: I was very satisfied with the outcome.The pastry became a bit taccky because I added the water too fast.I baked on an electric pizza maker.It was good.Thanks for sharing

By KAILA on Dec 5, 2014

DID YOU BAKE THIS NAAN ON STOVE? CAN WE USE GOLD MEDAL OR ANT OTHER BRAND WHOLE WHEAT FLOUR (FOR FIBER) ALONG WITH SOME INDIAN CHAPATI FLOUR? LIKE 2 CUP WHOLE WHEAT FLOUR AND ONE CUP OF CHAPATI FLOUR? WAITING TO HEAR FROM YOU. I HAVE BEEN SEARCHING FOR EASY NAAN RECIPE. YOUR RECIPE SEEMS TO BE EASY AND BEST

By KAILA on Oct 16, 2014

DID YOU BAKE THIS NAAN ON STOVE? CAN WE USE GOLD MEDAL OR ANT OTHER BRAND WHOLE WHEAT FLOUR (FOR FIBER) ALONG WITH SOME INDIAN CHAPATI FLOUR? LIKE 2 CUP WHOLE WHEAT FLOUR AND ONE CUP OF CHAPATI FLOUR? WAITING TO HEAR FROM YOU. I HAVE BEEN SEARCHING FOR EASY NAAN RECIPE. YOUR RECIPE SEEMS TO BE EASY AND BEST.

By abhishek on Mar 25, 2014

good one a very healthy version of kulcha

By Swati on Mar 25, 2014

Hi, can u bake these? Awesome receipe ...looking forward to try it soon.

By sly on Mar 24, 2014

Can these be made ahead and reheated? How would you reheat it? Thanks can't wait to try them... :-P

By Munira on Feb 24, 2014

Hi, just confirming that the 1/4 cup oil goes into the atta while kneading?? Thanks.

Yes :) It makea for a rich Kulcha though it doesnt taste as such. You can reduce it by 2 tbsp and increase water or yogurt instead as well--DK

By VK on Feb 3, 2014

The kulcha turned out yummy! Thanks for the recipe!

By hemali on Jan 31, 2014

what is cilentro.... :?:

By Priya on Jan 30, 2014

Luv your site. Lately, I have been noticing that the images for some of the recipes (now majority including this one) are not appearing. It is always nice to 'see' the procedure. I'm sure you will be able to see what's going on with them.

Thank you so much :). I just went through few of my recipes and it does seem to load for me. May be its the internet connection? Can you please clear your cache and try? Hopefully it works. --DK

By Marisela on Jan 30, 2014

I don't use ghee. Can I leave out, or use something else? Help :)

Just oil or skip it. I add Ghee for giving it a richer and more flavorful texture. --DK

By sandy on Jan 26, 2014

Hi Can I substitute baking powder and baking soda with eno fruit salt?

Eno is a fruit salt which is composed of basically 60% baking soda and 40% citric acid. So I am not sure it will work as a good substitute. --DK

By sandy on Jan 26, 2014

Hi Can i substitute baking soda and baking powder with eno fruit salt?

By sandy on Jan 26, 2014

can i use eno fruit salt instead of baking soda and baking pdr?

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By Preeti on Sep 27, 2012

Hi...I was looking for tandoori roti with majority indian mixed aata and very less maida, I even submitted a recipe request. Then I searched for naans and found this one. I tried to broil it in the oven cuz we love the crusty flavor but mine got hard. Maybe, because ii use less oil. I then tried partial broil and rest on tava, that was much better. Let me know, would love some suggestions. I have tried googling tandoori roti recipes and even in the past, mine get hard. Thanks..

Will post my version of Tandoori roti soon. I am in fact from last month (aug 19th to be precise) I have been posting recipe requests and will continue to do so for 6 months--DK

By Shweta on Feb 21, 2012

:lol: :lol: :lol: I make this recipe, it was so yummmmmmmmmmmmy, thanks for this wonderful recipe............. 8) 8) 8) 8) 8) :-D :-D :-D :-D

By Manjula Pai on Jan 11, 2012

I don't know how much to thank you for this recipe DK..We just love this! I tried it with Multigrain flour as well and reduced oil a little bit and worked for me.

By Leena Naik on Jan 6, 2012

Wow... its super-good

By Manju on Nov 30, 2011

I made this dish and it tasted great!! Thank you for a wonderful recipe.

By Arch on Nov 25, 2011

Hey! One query. I can use multi grain atta as well for this recipe right?

I dont see why not...might be little dense..

By usha on Nov 8, 2011

Lovely recipe. I have a query... Can the dough be refrigerated ? Incidentally, I submitted this comment earlier today but it hasn't been published.

Yes you can refrigerate it. Before making it, simply bring it to room temperature and knead for few minutes until elastic and smooth.

By Notyet100 on Nov 8, 2011

This looks so yum,,,will try this sometime,,,

By usha on Nov 7, 2011

Hello DK This kulcha will feature in tonight's dinner. I already know that it's going to be an oft repeated item on my table. Thank you so much.I have a query however. Can the dough be refrigerated and if so, for what length of time ? Thanks again.

I personally have never refrigerated it for more than 8-12 hours, so no clue for the length of time.

By Shubhangi on Nov 6, 2011

Thank you for answering my query ..I did make it today , minus the ghee though, and I realise now that in my excitement that I forgot to add the yogurt ..however they were nice ....now will try with the proper recipe and showcase it!!!!

By Nivedita on Nov 6, 2011

Its on the way in my kitchen :-) :wink:

By Sowmiya on Nov 4, 2011

thank you so much...I tried this..very yummieeeeeeeeee

By Priya on Nov 4, 2011

Looks fabulous and quite flavourful..

By CurryLeaf on Nov 4, 2011

:-P :-P :-P .Can't wait to try this one as well. Long time since I came here.Was a bit busy. :)

By Siri on Nov 4, 2011

Yumm is the word for this recipe! :lol: :-D and I want it NOW! :twisted: Siri

By Shubhangi on Nov 3, 2011

Nice recipe. Can't wait to try it out. A QUERY: In point No. 2 of method of preparation Does "wet ingredients" include the OIL and GHEE ( in the ingredients list) OR is that oil and ghee the one used for the cooking on the tava? Thank you

Its what's given in the ingredient list which is both Ghee and oil. I havent specified anything for the Tava since I leave it to the readers discretion to use whatever and however much he/she likes be it oil or ghee :)

By cld on Nov 3, 2011

:?: do the wet ingredients include the oil and ghee? or are they used for cooking? if i wanted to make onion kulcha how do i prepare the onions and how much? (not a garlic kulcha fan.) thanks for the pictures. they are always helpful!

Yes they do. I havent mentioned anything for cooking - thats up to you to use whatever qty you like - be it ghee or oil. If you want to prepare onion filling u can follow this recipe for the filling/method - just skip paneer - http://chefinyou.com/2010/03/paneer-onion-kulcha-recipe/

By Divya on Nov 3, 2011

On my to-do list!

By Divya Vikram on Nov 3, 2011

Looks delicious DK!

By Chitra on Nov 3, 2011

I am great fan of wheat and Garlic. I am already hungry seeing this.Cant wait to try this over the weekend