Both these spongy Indian flatbreads are popular for a reason. They are irresistible and they make a great companion to curries. Though their textures and taste are similar, there is a distinct difference in their methods of preparation.
Naan and Kulcha Breads

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Naan uses Yeast as a leavening agent whereas Kulcha makes use of baking powder and baking soda for its preparation. Hence Kulcha does not need to rise like Naan. Naans are usually oblong in shape while Kulchas are round (although technically its more of a look and feel rather than as a rule). While Naan are predominantly made in the Tandoor (or Oven), I have known Kulchas to be made mostly on stove top. But personally, I have tried both Naan and Kulchas in stove top as well as Oven with good results.