Kulcā is a type of leavened bread eaten in India, made from wheat flour. It is particularly popular in India and Pakistan, and is usually eaten with chole.  Kulcha is a typical Punjabi recipe. Amritsar, a city in Punjab is famous for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy channa (chickpea curry)


100g self-raising flour
70 -80g natural yoghurt
Salt to taste, ¼ tea spoon nigella seed
25g finely diced onion
1 heaped teaspoon of dried fenugreek leaf


Mix the ingredients together and form a dough with consistency similar to that of a pizza dough
Cover and leave for at least an hour
Divide into 2 and roll one ball out
Ensure that the pan is hot and dry
Place the kulcha on the pan and cover
Lift the side and check it’s cooked, If so turn over until cooked on both sides.