ulcha is a soft leavened Indian bread with delicious fillings
that can be paired with just about any curry or eaten by itself. So if you haven't heard about them or have not tasted them, do not feel bad. I personally think that they are a little bit underrated and overshadowed by their more popular but very close cousin, the Naan. But if you have never had a Kulcha, I do encourage you to give one a try and you will realize for yourself that the difference is worth the special mention. The bread is exceptionally soft and tender when you break it between your fingers and as you take a bite, the savory goodness of the filling together with the softness of the bread, well.. makes you happy :)
So what is the difference between the Kulcha and Naan - here's what I think - Naan uses yeast in its dough while Kulcha uses only baking powder and baking soda. Naans are usually oblong in shape while Kulchas are round. Both are traditionally made in a Tandoor (earthen clay oven) but kulchas can be made on the stove top too. Both can be made in a conventional oven as well. I make my kulchas in the oven as well as on the stove top. It is popular all over India and in different parts of the world. They are generally stuffed with nuts, paneer, potato, khoya etc however the variety of filling one can stuff inside these Indian flatbreads is only limited by your imagination. Creativity is the name of the game – almost anything and everything goes for filling up these.