You're probably familiar with naan. Indian kulcha bread is its quieter cousin — softer, slightly tangy from the yoghurt, and considerably easier to make at home than you might expect. No tandoor required. Just a hot iron skillet and a little patience.

It's a useful bread to have in your repertoire. Make a batch, cook what you need, and freeze the rest in portions — it thaws quickly and is exactly what you want when hunger strikes unexpectedly.

INGREDIENTS FOR INDIAN KULCHA BREAD

(makes 6–8 kulcha)

• 300g plain white flour, plus extra for dusting
• ¼ tsp baking powder
• ¼ tsp bicarbonate of soda
• ¼ tsp sugar
• 30ml neutral oil (sunflower or light olive)
• 1 tsp ghee, plus extra for finishing
• 80ml plain yoghurt
• A splash of milk if needed
• Nigella seeds for topping

METHOD

1. Make the dough Sift the flour, baking powder, bicarbonate of soda, and sugar into a large bowl. Add the oil, ghee, and yoghurt and mix well. Work the mixture into a soft dough — add a small splash of milk if it feels too dry. The dough should be smooth and slightly tacky but not sticky.

2. Rest Cover the bowl with a damp cloth and leave the dough to rest for 2 hours at room temperature. This is important — the resting time relaxes the gluten and gives the leavening agents time to do their work.

3. Divide and roll Knead the dough briefly for 30 seconds, then divide into 6–8 equal pieces. On a lightly floured surface, roll each piece into a rough round about 3–4mm thick. They don't need to be perfect circles — rustic is fine.

4. Cook Heat a cast iron skillet or heavy frying pan over a medium-high heat. Wipe with a few drops of oil. Place a kulcha in the pan and sprinkle the surface with a few drops of water. Scatter nigella seeds over the top and press them in gently with your fingers.

Cook until golden brown spots appear on the underside — around 2–3 minutes — then flip and cook the other side for a further 1–2 minutes.

5. Finish and serve Remove from the pan and brush immediately with ghee. Serve warm.

Indian kulcha bread fresh from the skillet — Casa Adora

STUFFED KULCHA — FILLING IDEAS

indian Kulcha bread lends itself well to stuffing. Flatten a piece of dough, place a spoonful of filling in the centre, gather the edges up and pinch to seal, then roll out gently before cooking as above.

Some fillings worth trying:

• Spiced potato — mashed potato with cumin, coriander, and a little green chilli
• Paneer and herb — crumbled paneer with fresh coriander and chilli flakes
• Caramelised onion — slow-cooked onions with a pinch of garam masala
• Minced lamb — cooked mince with cumin, garlic, and fresh mint
• Cheese and jalapeño — a simpler, less traditional option that works surprisingly well

A FEW NOTES

The yoghurt is doing two jobs here — it adds a slight tang and helps the dough stay tender. Full-fat yoghurt gives the best result.

Nigella seeds are traditional and worth tracking down if you don't already have them. They have a faint onion-like bitterness that suits the bread well. Sesame seeds work as a substitute if needed.

Frozen Indian kulcha bread dough portions should be wrapped individually and used within a month. Defrost at room temperature for an hour before rolling and cooking.

I hope you enjoy baking these bread recipes as much as I've enjoyed developing them. More will arrive here as they make it out of the oven and onto the page.

This Indian kulcha bread recipe features in my Curry Recipes hub — the complete guide to curries, spice blends, bases, chutneys and sides from The Flexible Chef. It also appears in my Bread Recipes hub — flatbreads, sourdoughs and everything in between.

Wonky photos, proper bread, genuine adventures — The Flexible Chef